Seafood Pasta with Sherry Tomato Cream Sauce
Dive into the luxurious flavors of this Seafood Pasta with Sherry Tomato Cream Sauce, a restaurant-worthy dish that's surprisingly easy to make at home. Tender shrimp and scallops are perfectly seared and bathed in a rich, velvety sauce made with dry sherry, crushed tomatoes, and heavy cream, creating an irresistible base that clings beautifully to al dente linguine. Infused with the aromatic zest of garlic, onions, and a hint of red pepper flakes, this dish balances elegance with a little kick of heat. Finished with freshly grated Parmesan and vibrant basil, this seafood pasta is the ultimate comfort food for seafood lovers, perfect for an indulgent date night or a special family dinner. Ready in just 45 minutes, it’s a delicious way to elevate your pasta night.
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Ingredients
- 12 oz linguine or spaghetti
- 8 oz shrimp, peeled and deveined
- 8 oz scallops
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 0.5 cup dry sherry
- 14 oz crushed tomatoes
- 1 cup heavy cream
- 0.5 cup Parmesan cheese, grated
- 0.25 cup fresh basil leaves, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the linguine or spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.
Step 2
Pat the shrimp and scallops dry with a paper towel and season with a pinch of salt and pepper.
Step 3
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp and scallops in a single layer and cook for 2-3 minutes per side, until they are golden and just cooked through. Remove the seafood from the skillet and set aside on a plate.
Step 4
Reduce the heat to medium. Add the remaining tablespoon of olive oil and butter to the skillet. Stir in the chopped onion and cook, stirring, for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds, until fragrant.
Step 5
Deglaze the skillet with the dry sherry, scraping up any browned bits from the bottom of the pan. Allow the sherry to simmer for 2-3 minutes until slightly reduced.
Step 6
Stir in the crushed tomatoes, heavy cream, salt, black pepper, and red pepper flakes. Simmer the sauce for 5-7 minutes, stirring occasionally, until thickened and creamy.
Step 7
Add the cooked shrimp and scallops back to the skillet, along with any juices that have collected on the plate. Stir to coat the seafood in the sauce and heat through, about 2 minutes.
Step 8
Toss the cooked pasta into the sauce, adding reserved pasta water a little at a time, if needed, to achieve your desired consistency.
Step 9
Stir in the grated Parmesan cheese and chopped basil. Taste the sauce and adjust seasoning, if needed.
Step 10
Serve the seafood pasta immediately, garnished with additional Parmesan and basil, if desired.
Nutrition Facts
| Serving size | (1821.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2665.9 |
| Total Fat 152.6g | 0% |
| Saturated Fat 76.0g | 0% |
| Polyunsaturated Fat 3.0g | |
| Cholesterol 853.0mg | 0% |
| Sodium 4286.8mg | 0% |
| Total Carbohydrate 152.7g | 0% |
| Dietary Fiber 14.7g | 0% |
| Total Sugars 17.9g | |
| Protein 131.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 755.3mg | 0% |
| Iron 10.7mg | 0% |
| Potassium 2530.2mg | 0% |
Source of Calories