Shrimp and Scallops in Garlic Cream Sauce

Total Time:
45 min
Prep:
25 min
Cook:
20 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • 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
Directions

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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    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.
    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.
    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
    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.
    You may have had the heat too high, I've done that myself.
    I used lobster to complete the seafood dish....Rosemary, thyme, marjoram...Pecorino Romano and Asiago cheese, mozzarella and heavy cream....
    Delicious
    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
    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.
    Yes, it was bland. No, I do not smoke or have dulled taste buds as another reviewer suggested. The servings were REALLY off. 2# of pasta is supposed to be 16 servings! Let alone the seafood! I added a little vodka sauce to the leftovers and it was very good then. I would probably try this again, with modifications.
    Delicious! Would definitely make again : As a previous review said I also added sundried tomatoes - awesome!
    My kids LOVED this recipe. Restaurant quality results, and I mean a good Italian restaurant. Kind of like an alfredo, but easier. I did not have heavy cream, so I used Mexican Crema. Delicious.
    OMG !!! What a fast, easy WONDERFUL recipe! Beats anything at Olive Garden! Making it for the third time now. It just keeps getting better! 
     
    For those of you that say it doesn't taste......Fresh Herbs is the key......also you can use vegi pasta for an extra kick or to change it up...like spinach or tomato!
    This was a great recipe that was both easy and delicious. I was home late from work and needed something fast. I had everything for the recipe except I substituted dry herbs for fresh. It was so succulent with well balanced flavors. My family loved it and I enjoyed preparing it so this has become a favorite meal in my household.
    This recipe is really great, but i found that it's missing a little something. so i added some sun-dried tomatoes and they really made the dish absolutely delicious.
    Only thing I did different was sweat a little red pepper in the garlic oil before sauteing the shrimp to add some heat and gave it a squirt of lemon to add some acidity.
     
     For all the comments saying it is bland, question? How old are you, (taste buds dull with age), and do you smoke? I quit smoking 6 years ago and now my taste buds are MUCH more sensitive and my palate that much more refined. I tasted nothing bland in this recipe. Just my .02
    This was an excellent recipe. It needed something though. I added the juice from 1 small lemon and about 1/2 tsp black pepper. The Romano cheese definitely added flavor at the end. I will make this again soon!
    Great recipe. I tried it for Mother's Day and now my wife loves me for ever!. Easy and delicious. Couple of tweaks: I put the scallops, shrimp and baby octopus (my addition) in salty water before sauteeing them. Added extra garlic and extra onions (forgot to get shallots). Extra time thickening the sauce. Extra time sauteeing scallops, shrimp and baby octopus. Added parsley and scallions when serving it. Will keep it for special ocassions!!!! Thanks!!!!!
    This recipe was amazing. I used all fresh herbs, which gave it great flavor. I?m a huge garlic fan, so I did tweak it a little bit by adding crushed garlic cloves to the shrimp while they were cooking. The cream didn?t thicken after a while, so I ended up using a little Wondra flour for sauces and gravies. I will definitely make this again. Great dish to serve for company or a special occasion.
     
    This recipe is one of my family's favorites! Personally I prefer rice to pasta in this dish, but both will go well. If the sauce or seafood is to bland for your taste simply add more basil or parsley.
    I found this recipe to be very bland and not much flavor. Had to add butter, lemon, more garlic, more cheese to make it have any flavor. Wouldn't even mess with it again!
    I wouldnt make it again.
    HEAVENLY Delicious !!!
     Any recipe of Robert's that i have tried is Simply AWESOME !!!
     The guys that say it came out Bland or Soupy sorry but You must have done something wrong.
    Followed the recipe exactly. Absolutely delicious! Everyone had seconds! Served with angel hair pasta. Did not put pasta/sauce together but instead let everyone get their own pasta and scoop the amount of sauce scallops/shrimp they wanted.Worked great.
    This recipe was AMAZING!!! I loved all of the spices (used dried)!!! I made it just for my hubby & I - we both were very pleased. I had to adjust accordingly since it was for 2 - so I am not sure if I added less or more of one or the other. I kind of do things like Rachel - no real measuring.
     
     I miss Robert Irvine on Dinner Impossible!!! I truly wish he were back. Sucks about him over-stating his resume as the recipes he has are VERY GOOD!! Not that I don't like Michael Simon - just Robert had more attitude & emotion doing the show. If they had re-named the show to something else, I probably wouldn't compare. I hope Robert shows up on another show - many have made the same mistake as he did & were able to recover!!
    I still havent done it so i just gave it a 5 because it looks good, and i know its going to be good. when I make it ill post some thing els. Hope its easy to do.
    I changed the cream for condensed nonfat milk - it was delicious and healthier.
    The sauce is very bland. The extra cheese is a must. I am not a fan of thyme so I would use less. I added red pepper flakes and garlic powder to give it more flavor. In the end with a lot of cheese it ended up pretty good.
    Very bland and has a water like consistency. My wife and I are disappointed because the picture looks nothing like reality.
    This recipe was as good as I had hoped. I didn't mess with the strainer, I used dry herbs, I would maybe leave out the thyme next time or cut way back, I used regular onion, just less, and I also added salt, pepper, and red pepper flakes to taste. This was great over hot pasta
    the recipe has great flavor and is relatively easy for a white wine based sauce. however, it does take longer than the posted time to make.
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