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Scallop and Prawn Cream Pasta

Scallop and Prawn Cream Pasta is the ultimate rich and creamy seafood pasta with crisp parmesan topping. Ready in 30 minutes. Try it today!

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 6 Servings
Calories: 866 kcal
Course: Dinner
Cuisine: American

Ingredients

Saffron Cream Pasta
  • 1 pound linguine
  • 1/2 cup unsalted butter , divided
  • 3 medium leeks , whites only, thinly sliced
  • 4 cloves garlic , minced
  • 2 tablespoons flour
  • 2 cups clam juice
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 cup white wine
  • 6 tablespoons tomato sauce
  • 3/4 teaspoon saffron threads
Seared Scallops and Shrimp
  • 1 1/2 pounds Prawns , U-8s which means 8 or less prawns per pound
  • 1 pound scallops , 10-20 sized
  • 2 teaspoons kosher salt , or to taste
  • 1/2 teaspoon coarse ground black pepper
Panko Parmesan Tarragon topping
  • 1/2 cup Panko bread crumbs
  • 1/3 cup Parmesan Cheese , plus more for serving
  • 2 teaspoons fresh tarragon , minced
  • 2 tablespoons parsley , chopped

Instructions

    Cup of Yum
  1. Cook pasta one minute shy of the ingredients on the box, drain and set aside.
  2. Add 2 tablespoons of the butter to the pot you cooked the pasta in with the leeks on medium heat and cook for 5 minutes, stirring occasionally.
  3. Add garlic and stir, cooking for 1 minute.
  4. Add in 2 more tablespoons of the butter and the flour, stir to combine with buttery vegetables.
  5. Add in the clam juice, heavy cream, milk, white wine, tomato sauce, and saffron threads, stirring well.
  6. Bring to a simmer and let thicken, then add the pasta into the sauce and stir well to coat.
  7. In a large skillet add 2 tablespoons of butter on medium-high heat (reserve the last 2 tablespoons of butter for the topping).
  8. Season the shrimp and scallops with salt and pepper.
  9. Sear the shrimp and scallops for 2 minutes on each side (until just cooked through).
  10. Remove the shrimp and scallops and add them to the pasta and stir.
  11. Add remaining butter and panko crumbs to the same heavy skillet the shrimp and scallops cooked in.
  12. Toast the panko crumbs and garlic in the butter for 30 seconds, stirring often.
  13. Turn off the heat, add the parmesan, tarragon and parsley to the pan and stir to warm.
  14. To serve add the pasta with seafood to a bowl, top with the panko parmesan topping.

Notes

  • Note: This recipe was updated to include when to add the saffron threads (step 5) and to correct an error of how much butter to use for the leeks (step 2).

Nutrition Information

Calories 866kcal (43%) Carbohydrates 87g (29%) Protein 42g (84%) Fat 36g (55%) Saturated Fat 21g (105%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 255mg (85%) Sodium 2241mg (93%) Potassium 834mg (24%) Fiber 4g (16%) Sugar 11g (22%) Vitamin A 2437IU (49%) Vitamin C 13mg (14%) Calcium 290mg (29%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 866

% Daily Value*

Calories 866kcal 43%
Carbohydrates 87g 29%
Protein 42g 84%
Fat 36g 55%
Saturated Fat 21g 105%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 255mg 85%
Sodium 2241mg 93%
Potassium 834mg 18%
Fiber 4g 16%
Sugar 11g 22%
Vitamin A 2437IU 49%
Vitamin C 13mg 14%
Calcium 290mg 29%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.