Jamie Oliver Creamy Seafood Pasta is made with scallops, shrimp, garlic, heavy cream, Parmigiano Reggiano, mozzarella, and angel hair pasta. This easy Creamy Seafood Pasta recipe creates a tasty dinner that takes about 30 minutes to prepare and can serve up to 4 people.
More Jamie Oliver Recipe:
- Jamie Oliver Bacon Mushroom Pasta
- Jamie Oliver Chicken Tomato Pasta
- Jamie Oliver Greek Chicken Pasta
🧡 Why You’ll Love This Creamy Seafood Pasta Recipe:
- Quick and Easy: This recipe is straightforward and can be made in under 30 minutes, making it perfect for a weeknight dinner.
- Rich and Creamy: The combination of heavy cream and cheeses creates a luxurious, creamy sauce that coats the pasta beautifully.
- Fresh and Flavorful: Using fresh scallops and shrimp ensures a delicious and satisfying seafood flavor.
- Versatile: You can easily customize this recipe by adding your favorite herbs or vegetables.
🍤 Jamie Oliver Creamy Seafood Pasta Ingredients
- 1 tbsp olive oil
- ½ lb scallops, patted dry
- ½ lb shrimp, peeled and deveined
- ½ tsp kosher salt
- 1 tbsp butter
- 1 clove garlic, minced
- 1 cup heavy cream
- 2 oz Parmigiano Reggiano, grated (about 1/2 cup packed) (or use Grana Padano or Pecorino Romano)
- 4 oz mozzarella, grated (about 1/2 cup packed)
- 8 oz angel hair pasta or spaghettini
- 1 tbsp minced fresh parsley or chives (optional)
🍝 How To Make Jamie Oliver Creamy Seafood Pasta
- Cook the Pasta: Boil a pot of salted water. Cook the pasta according to the directions on the box (about 4 minutes for angel hair pasta). Drain and set aside.
- Cook the Seafood: Heat a large pot on medium-high heat for a few minutes, then add the olive oil and wait until it looks shiny. Pat the shrimp and scallops dry with a paper towel and sprinkle them with kosher salt. Place them in the hot pot in a single layer and cook without moving them until they are browned on the bottom, about 3 minutes. Flip them over when they come off the pot easily and cook for about 1 more minute until they are no longer translucent. Remove them from the pot and set aside.
- Make the Sauce: In the same pot, add the butter and garlic, and cook for about 30 seconds until the garlic is softened. Stir in the heavy cream and let it start to bubble slightly, then turn off the heat.
- Add Cheese: Mix in the Parmigiano Reggiano and mozzarella until the sauce is smooth.
- Combine and Serve: Add the cooked pasta to the sauce and mix well to ensure it’s fully coated. Add the shrimp and scallops to the pasta and sauce, either mixed in or arranged on top. Serve hot, optionally garnished with minced fresh parsley or chives.
đź’ Recipe Tips
- Pat the Seafood Dry: Make sure to thoroughly pat the scallops and shrimp dry with a paper towel before cooking. This helps achieve a nice, golden brown sear.
- Use Fresh Ingredients: Fresh shrimp and scallops will give the best flavor and texture. Avoid using frozen seafood if possible.
- Cook Seafood Separately: Cook the scallops and shrimp separately to prevent overcooking. This ensures each type of seafood is perfectly cooked.
- Don’t Overcook the Garlic: When adding the garlic, cook it just until it’s fragrant. Overcooked garlic can turn bitter.
- Gradually Add Cheese: Add the cheese gradually to the cream sauce to ensure it melts smoothly and doesn’t clump.
🥗 What To Serve With Creamy Seafood Pasta?
Creamy Seafood Pasta pairs well with a side salad, garlic bread, roasted vegetables, and a glass of white wine. It also can be served alongside steamed asparagus, sautéed spinach, grilled zucchini, and lemon wedges for a healthy, full meal.
🎚 How To Store Leftovers Creamy Seafood Pasta?
- Refrigerate: Place leftover creamy seafood pasta in an airtight container and refrigerate for up to 3 days.
- Freeze: Transfer the pasta to a freezer-safe container or bag, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
🥵 How To Reheat Leftovers Creamy Seafood Pasta?
- In The Oven: Preheat the oven to 350°F (175°C). Place the pasta in an oven-safe dish, cover with foil, and bake for about 15-20 minutes or until heated through.
- In The Microwave: Place a portion of the pasta in a microwave-safe dish. Cover and microwave on high for 2-3 minutes, stirring halfway through, until hot.
- On the Stove: Heat the pasta in a saucepan over medium heat, adding a splash of cream or milk to keep it from drying out. Stir occasionally until warmed through.
FAQ’S:
Can I Use Frozen Shrimp And Scallops?
Yes, you can use frozen shrimp and scallops. Just make sure to thaw them completely and pat them dry before cooking to avoid extra moisture.
What Can I Use Instead Of Heavy Cream?
If you don’t have heavy cream, you can use half-and-half or whole milk. Keep in mind that the sauce may be less creamy with these substitutes.
Can I Add Vegetables To This Pasta?
Absolutely! You can add vegetables like spinach, cherry tomatoes, or mushrooms. Sauté them after cooking the garlic and before adding the cream.
How Can I Make This Dish Spicier?
To add a spicy kick, you can sprinkle some red pepper flakes or add a diced chili pepper when you cook the garlic.
More Jamie Oliver Recipe:
Jamie Oliver Creamy Seafood Pasta Nutrition Facts
- Calories: 701kcal
- Carbohydrates: 47g
- Protein: 39g
- Fat: 40g
- Saturated Fat: 23g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 12g
- Trans Fat: 0.1g
- Cholesterol: 213mg
- Sodium: 1028mg
- Potassium: 494mg
- Fiber: 2g
- Sugar: 4g
- Calcium: 406mg
- Iron: 2mg
Jamie Oliver Creamy Seafood Pasta
Description
Jamie Oliver Creamy Seafood Pasta is made with scallops, shrimp, garlic, heavy cream, Parmigiano Reggiano, mozzarella, and angel hair pasta. This easy Creamy Seafood Pasta recipe creates a tasty dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Cook the Pasta: Boil a pot of salted water. Cook the pasta according to the directions on the box (about 4 minutes for angel hair pasta). Drain and set aside.
- Cook the Seafood: Heat a large pot on medium-high heat for a few minutes, then add the olive oil and wait until it looks shiny. Pat the shrimp and scallops dry with a paper towel and sprinkle them with kosher salt. Place them in the hot pot in a single layer and cook without moving them until they are browned on the bottom, about 3 minutes. Flip them over when they come off the pot easily and cook for about 1 more minute until they are no longer translucent. Remove them from the pot and set aside.
- Make the Sauce: In the same pot, add the butter and garlic, and cook for about 30 seconds until the garlic is softened. Stir in the heavy cream and let it start to bubble slightly, then turn off the heat.
- Add Cheese: Mix in the Parmigiano Reggiano and mozzarella until the sauce is smooth.
- Combine and Serve: Add the cooked pasta to the sauce and mix well to ensure it’s fully coated. Add the shrimp and scallops to the pasta and sauce, either mixed in or arranged on top. Serve hot, optionally garnished with minced fresh parsley or chives.
Notes
- Pat the Seafood Dry: Make sure to thoroughly pat the scallops and shrimp dry with a paper towel before cooking. This helps achieve a nice, golden brown sear.
- Use Fresh Ingredients: Fresh shrimp and scallops will give the best flavor and texture. Avoid using frozen seafood if possible.
- Cook Seafood Separately: Cook the scallops and shrimp separately to prevent overcooking. This ensures each type of seafood is perfectly cooked.
- Don’t Overcook the Garlic: When adding the garlic, cook it just until it’s fragrant. Overcooked garlic can turn bitter.
- Gradually Add Cheese: Add the cheese gradually to the cream sauce to ensure it melts smoothly and doesn’t clump.
Jamie Oliver Creamy Seafood Pasta