Oh, this Scallop or Shrimp Spaghetti in Creamy White Wine Garlic Sauce is just one of those dishes that feels fancy but is surprisingly doable, even on a weeknight! I remember the first time I made it for my family – they thought I’d gone to a restaurant! The way the tender scallops and plump shrimp just melt into that rich, garlicky, creamy sauce, all clinging perfectly to the spaghetti… it’s pure magic. Seriously, I’ve been making seafood pasta for years, and this recipe always gets rave reviews. It’s the kind of meal that makes you feel special, like you’re treating yourself to something truly delicious. Plus, the aroma alone is enough to make your whole house smell amazing!
Why You’ll Love This Scallop or Shrimp Spaghetti in Creamy White Wine Garlic Sauce
Honestly, this dish is a lifesaver and a crowd-pleaser all rolled into one! Here’s why it’s become a go-to in my kitchen:
- Super Quick & Easy: Seriously, you can have this on the table in about 35 minutes. Perfect for when you’re short on time but still want something amazing.
- Decadent Flavor: That creamy white wine garlic sauce? It’s pure indulgence! The seafood just soaks it all up, and it’s so rich and satisfying.
- Versatile Star: Whether it’s a busy Tuesday night or you’re trying to impress guests, this pasta dish totally fits the bill. It feels fancy without the fuss.
- Restaurant-Worthy Presentation: It just looks gorgeous! The vibrant seafood, the creamy sauce, the sprinkle of parsley – it’s a feast for the eyes before it even hits your taste buds.
Ingredients for Scallop or Shrimp Spaghetti in Creamy White Wine Garlic Sauce
Alright, let’s get our mise en place ready! Having everything prepped makes this dish come together like a dream. Here’s what you’ll need:
- 1 pound of good quality spaghetti – I usually go for a bronze-cut one if I can find it, it holds the sauce so well!
- 1 pound of large shrimp, peeled and deveined. Make sure they’re nice and plump!
- 1 pound of sea scallops, with that little side muscle removed. If they’re really jumbo, you might want to cut them in half, just so they cook evenly with the shrimp.
- 2 tablespoons of olive oil – your everyday kind is totally fine here.
- 4 cloves of garlic, minced. Don’t be shy with the garlic, it’s key!
- 1/2 cup of dry white wine. Something like a Pinot Grigio or Sauvignon Blanc works beautifully.
- 1 1/2 cups of heavy cream. This is what makes the sauce so luscious and decadent!
- 1/4 cup of grated Parmesan cheese. Freshly grated is always best, trust me!
- 2 tablespoons of chopped fresh parsley. It adds a pop of color and freshness at the end.
- Salt and freshly ground black pepper, to taste. Always taste and adjust!
Ingredient Notes and Substitutions for Scallop or Shrimp Spaghetti in Creamy White Wine Garlic Sauce
Let’s talk about a few of these ingredients, because sometimes you need a little wiggle room! The dry white wine is fantastic for deglazing the pan and adding a subtle acidity that cuts through the richness. If wine isn’t your thing, or you’re cooking for folks who don’t drink, you can totally swap it for about 1/2 cup of chicken broth mixed with a good squeeze of fresh lemon juice. It gives you that brightness without the wine. For the heavy cream, if you’re looking for something a little lighter, you *could* try half-and-half, but it won’t be quite as rich. Just be aware it might not thicken up as much. And for the seafood, feel free to mix it up! If you’re not a fan of scallops, just use all shrimp, or maybe add some mussels or clams if you’re feeling adventurous. The Parmesan cheese should definitely be freshly grated; the pre-grated stuff has anti-caking agents that can make your sauce a bit gritty.
How to Prepare Scallop or Shrimp Spaghetti in Creamy White Wine Garlic Sauce
Okay, let’s get this amazing dinner on the table! It’s mostly hands-off once you get going, so don’t stress. Just follow these steps and you’ll have a restaurant-worthy meal in no time.
Cooking the Pasta Perfectly
First things first, get that spaghetti going! I like to use a big pot of generously salted boiling water – it should taste like the sea, that’s how you know it’s seasoned right. Cook your spaghetti according to the package directions until it’s perfectly al dente. That means it still has a little bite to it, not mushy! Before you drain it, scoop out about a cup of that starchy pasta water. This stuff is liquid gold for making your sauce silky smooth!
Searing the Scallops and Shrimp
While the pasta is doing its thing, let’s get the seafood ready. Heat up that olive oil in a nice big skillet over medium-high heat. You want it hot, but not smoking. Add your shrimp and scallops in a single layer. Don’t crowd the pan, or they’ll steam instead of searing! Cook them for about 2-3 minutes per side. You’re looking for a beautiful golden-brown color and for them to turn opaque. Once they’re done, just scoop them right out of the skillet and set them aside on a plate. They’ll finish cooking in the sauce later.
Building the Creamy White Wine Garlic Sauce
Now for the good stuff – the sauce! Lower the heat a bit to medium. Toss your minced garlic into that same skillet. It’ll only take about a minute until it smells amazing, so watch it closely so it doesn’t burn! Pour in your white wine and immediately start scraping up all those tasty brown bits stuck to the bottom of the pan. Let that simmer for a couple of minutes; it’ll reduce and the alcohol smell will cook off. Then, pour in the heavy cream and bring it to a gentle simmer. Let it bubble away for about 3-5 minutes, stirring occasionally, until it starts to thicken up nicely. Stir in that grated Parmesan cheese and the fresh parsley, and season with salt and pepper. Give it a taste – you want it just right!
Combining Everything for Scallop or Shrimp Spaghetti in Creamy White Wine Garlic Sauce
Almost there! Gently place your cooked shrimp and scallops back into the skillet with the creamy sauce. Give them a little toss to coat them completely. Now, add your drained spaghetti right into the skillet with the seafood and sauce. Toss everything together gently using tongs. If the sauce seems a little too thick and isn’t coating the pasta well, just add a splash of that reserved pasta water, a tablespoon at a time, until it reaches that perfect, luscious consistency. You want every strand of spaghetti coated in that delicious creamy sauce!
Tips for Success with Scallop or Shrimp Spaghetti
Alright, let’s make this the best darn pasta dish ever! A couple of little tricks can really elevate it. First off, when you’re searing that beautiful seafood, don’t you dare crowd the pan! Give those scallops and shrimp some breathing room so they get that lovely golden crust instead of just steaming. It makes a huge difference in flavor. Also, and this is super important, taste your sauce before you add the pasta and seafood. Add salt and pepper as needed. Sometimes the wine or Parmesan can add saltiness, so tasting and adjusting is key to getting that perfect balance. It guarantees every bite is just right!
Serving Suggestions for Scallop or Shrimp Spaghetti in Creamy White Wine Garlic Sauce
This rich and decadent pasta is pretty much a meal in itself, but I love to round it out with a few simple things. A crisp, green salad with a light vinaigrette is perfect for cutting through the creaminess. Or, grab some crusty bread – you’ll definitely want it for soaking up every last bit of that amazing sauce! A little sprinkle of extra parsley on top never hurts either.
Storage and Reheating Instructions
Got leftovers? Lucky you! Store any leftover Scallop or Shrimp Spaghetti in Creamy White Wine Garlic Sauce in an airtight container in the fridge for up to 2 days. When you’re ready to reheat, the best way is gently on the stovetop over low heat. Add a tiny splash of milk or water to loosen the sauce if it’s thickened up too much. Microwaving is okay in a pinch, but be careful not to overheat, or the seafood can get a bit rubbery!
Frequently Asked Questions About Scallop or Shrimp Spaghetti
Got questions about this glorious creamy seafood pasta? I’ve got answers! It’s a pretty forgiving recipe, but sometimes little things pop up.
Can I use other types of pasta with this sauce?
Absolutely! While spaghetti is my favorite here, feel free to use linguine, fettuccine, or even a shorter pasta like penne or farfalle. Just make sure it’s something that can really hold onto that delicious sauce!
How can I make the sauce thicker or thinner?
If your sauce is too thin, just let it simmer a little longer uncovered until it reduces to your liking. If it’s too thick, stir in a splash of that reserved pasta water or a little milk until it’s just right. Easy peasy!
Is it possible to add vegetables to this dish?
Oh, definitely! Asparagus spears, peas, or even some sautéed spinach or mushrooms would be fantastic additions. Just add them to the skillet after the garlic and before the wine, and cook until tender.
What kind of white wine is best for this Scallop or Shrimp Spaghetti?
You want a dry white wine that you’d actually drink! Something like a Pinot Grigio, Sauvignon Blanc, or a dry Vermouth works wonderfully. Avoid sweet wines, as they can make the sauce taste a bit off.
Nutritional Information for Scallop or Shrimp Spaghetti in Creamy White Wine Garlic Sauce
Just so you know, these numbers are an estimate, since everyone’s kitchen is a little different! Based on the ingredients, one serving of this delicious Scallop or Shrimp Spaghetti in Creamy White Wine Garlic Sauce is approximately 750 calories. It’s got about 35g of fat, 70g of carbohydrates, and a good 40g of protein. Keep in mind that using different brands or adding extra ingredients can change these values!
Sensational Scallop or Shrimp Spaghetti: 35 Min
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful spaghetti dish featuring tender scallops and shrimp tossed in a rich, creamy white wine garlic sauce.
Ingredients
- 1 pound spaghetti
- 1 pound large shrimp, peeled and deveined
- 1 pound sea scallops, side muscle removed
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1 1/2 cups heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper to taste
Instructions
- Cook spaghetti according to package directions. Drain, reserving about 1 cup of pasta water.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat.
- Add shrimp and scallops to the skillet. Cook for 2-3 minutes per side, until opaque and lightly browned. Remove from skillet and set aside.
- Add minced garlic to the same skillet and cook for about 1 minute until fragrant.
- Pour in white wine and scrape up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes to reduce slightly.
- Stir in heavy cream and bring to a gentle simmer. Cook for 3-5 minutes, until the sauce thickens.
- Stir in Parmesan cheese and parsley. Season with salt and pepper.
- Return the cooked shrimp and scallops to the skillet. Toss to coat in the sauce.
- Add the drained spaghetti to the skillet. Toss gently to combine, adding a little reserved pasta water if needed to loosen the sauce.
- Serve immediately.
Notes
- For a richer sauce, you can add a tablespoon of butter along with the cream.
- Adjust the amount of garlic to your preference.
- If you don’t have white wine, you can substitute with chicken broth and a squeeze of lemon juice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 5g
- Sodium: 500mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 200mg
Keywords: scallop, shrimp, spaghetti, creamy sauce, white wine, garlic, pasta, seafood