Shrimp and Scallops in Garlic Cream Sauce

Total Time:
45 min
25 min
20 min

8 servings

  • 1/4 cup olive oil, plus 2 tablespoons
  • 5 cloves garlic, finely chopped
  • 4 cloves shallots, chopped
  • 2 cups white wine
  • 2 tablespoons chopped fresh parsley leaves
  • 2 tablespoons chopped fresh basil leaves, plus sprigs for garnish
  • 1 teaspoon chopped thyme leaves
  • 2 cups heavy cream
  • 1 1/2 pounds (20/30 count) sea scallops
  • 1 1/2 pounds (16/20 count) shrimp peeled and deveined with tails left on
  • 1 1/2 to 2 pounds cooked pasta or rice, for an accompaniment
  • 1/2 cup grated Pecorino Romano

Special Equipment: A fine strainer

In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a utility platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the utility platter. Add cream sauce to saute pan to toss the drained pasta or rice with the cream sauce and seafood, reserving a few scallops and shrimp for the top. Transfer to a serving dish, and sprinkle with cheese, as garnish. Arrange shrimp and scallops on top and garnish with basil sprigs.

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4.2 44
This recipe was excellent. I chopped up some lemon wedges and had them on the table for each plate and that brightened up the dish. Even without the lemon, the seafood was awesome added to this dish and the pasta had a ton of flavor. My guess is the people who thought it was bland didn't wait for the wine to reduce or didn't add salted pasta water back into the pasta/sauce mix. We debated whether the pasta or the seafood was the star (and I had to use frozen seafood because it's winter and I live in the mid-west). I also put the grated cheese on the table so each person could add as much as they wanted. What a great meal! item not reviewed by moderator and published
Yes, this dish is bland when made according to the recipe (recipe on own gets 3-stars; it gets 4 stars with my modifications). Thanks to the other reviewers' suggestions, I added salt, pepper, and fresh lemon juice. I also added the grated cheese to the sauce prior to mixing it in with the pasta; the cheese melted in and added flavor. My dh likes a thicker sauce, so I added Wondra to thicken it. If I hadn't, the sauce was just too thin. I cut the recipe in half and only used scallops. I will make again with my modifications; my dh and I enjoyed it. I look forward to adding sun-dried tomatoes as another reviewer suggested. item not reviewed by moderator and published
Wow this was an amazing dish. Served it at a dinner party for 8. Would recommend making the recipe a little bigger. No one could get seconds. item not reviewed by moderator and published
Just tried this tonight very good even my husband loved it and he isn't crazy about seafood. Used Chicken Stock in place of the wine (I'm alergic to alcohol) and it turned out great. Also used Lobster instead of the Shrimp. Yum Yum very good item not reviewed by moderator and published
Terrible. I tried to make this sauce 3 times, and every single time the cream split. I used full cream milk, pouring creak and thickened cream, and everytime, boom, curdle. item not reviewed by moderator and published
We tried this recipe last night. Reduced it down to serve 2: 1/4 lb scallops & 1/4 lb shrimp. It thickened up nicely. Used dry herbs & didn't strain. Added a slight bit more cheese. It was so easy & delicious!!!! Will definitely be added to our "go to" list. item not reviewed by moderator and published
I used lobster to complete the seafood dish....Rosemary, thyme, marjoram...Pecorino Romano and Asiago cheese, mozzarella and heavy cream.... item not reviewed by moderator and published
Delicious item not reviewed by moderator and published
Shrimp...butter...garlic...cream sauce...awfull... UNLESS you love these things!!! This recipe makes a smooth and creamy dish that goes well with shrimp. Other evals considered, I encourage you to try this recipe. Share your opinion with FoodTV. Annie, Fremont, CA item not reviewed by moderator and published
This was amazing. Both my husband and I thought it was restaurant quality. I made it with pasta and served it with blanched asparagus. The dish doesn't have loud blaring flavors, but a flavor combination that is rich but yet light. It was amazing. I will make this again for sure. item not reviewed by moderator and published
You may have had the heat too high, I've done that myself. item not reviewed by moderator and published

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Recipe courtesy of Sunny Anderson