Shrimp Scallop Pasta With Orange Cream Sauce

seared shrimp and scallops over fettuccini pasta with orange cream sauce

Shrimp Scallop Pasta With Orange Cream Sauce

Shrimp Scallop Pasta with Orange Cream Sauce will soon become your favorite seafood pasta recipe. Beautiful tender seafood drenched in a creamy orange sauce and served over delicate Angel Hair Pasta. A lovely dish for entertaining.

Course Main Course Seafood

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 906kcal

Author Lea Ann Brown

Ingredients

fresh lemon juice
12 jumbo shrimp peeled and deveined
12 sea scallops
all-purpose flour to dust the seafood
4 tablespoons butter divided
2 tablespoons olive oil
2 small shallots fine chopped
2 cloves garlic chopped
1/4 cup dry vermouth
2/3 cup orange juice
1 cup heavy cream
1/2 teaspoon basil dried, or 4 fresh leaves chopped
1 orange supreme cleaned and separated into wedges
1 pound Fettuccini cooked according to package instructions

Instructions

Supreme the orange. Remove skin and pith and divide into wedges, set aside.
Squeeze a little lemon juice on shrimp and scallops; toss them lightly in flour. Set aside.
In a sauce pan melt 2 tablespoons of the butter. Add shallots and cook until tender. Add garlic and cook until fragrant. Pour vermouth over shallots and garlic and reduce by 1/2. Add orange juice and cook until reduced by 1/3. Add the heavy cream and simmer for about 10 minutes. Set aside and keep warm
In the meantime, cook the fettuccini noodles according to package directions.
When the pasta is well underway cooking, heat a large skillet over medium high heat. Add the remaining 2 tablespoons butter and the olive oil. When the oils are hot, add the scallops, standing up. Brown the scallops, this will take 2 - 3 minutes and then with tongs, turn them over. Then add the shrimp. Cook until the shrimp are golden brown and the scallops are cooked through. About another 2 - 3 minutes.
Drain the pasta and return to pan. Pour the orange cream sauce over the pasta and with tongs, turn to mix well.
To serve, place the pasta into your favorite pasta bowls and top with the scallops and shrimp dividing them evenly between the bowls. Sprinkle on the orange slices and chopped basil.

Notes

How To supreme the oranges. Which means slicing off the skin and pith so those oranges will show beautifully when sprinkled over the finished pasta. It's easy. Just cut off the top and the bottom of the orange. Then stand the orange upright and with a sharp chef knife, start at the top of the orange and slice the skin off, including the white membrane. Just slowly move your knife down the orange. Voila, perfect beautiful slices of citrus. Then lift out the orange wedges. Hey look, you're a restaurant chef! :)

And don't try cutting fat calories and substitute half and half for this recipe. It may separate during the simmering stage and cause issues with the sauce.

Nutrition