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The Simple Skillet | Seafood Pasta with Tomato Cream Sauce



Seafood Pasta with Tomato Cream Sauce

Serves: 6

Prep Time: 10 minutes

Cooking Time: 20 minutes

Difficulty: Easy


This can be made in less than 30 minutes. My kids don't like seafood, so I put chicken pieces in theirs and save the seafood for the adults! For an even richer sauce, use heavy cream instead of half and half, but watch out for the saturated fat and calories. Also, if you don't like scallops, use all shrimp or even some fresh lump crab meat.


12 ounces pasta shells or penne, uncooked

1 pound shrimp, raw (medium or large)

1/2 pound scallops, large

2 tablespoons butter

2 tablespoons olive oil

1 cup onion(s), medium, chopped

3 clove(s) garlic, fresh, chopped

1 cup tomato sauce, low sodium

1 cup half and half

1/2 cup basil, fresh, chopped

2 tablespoons parsley, fresh, chopped

1 cup tomato(es), grape or cherry, quartered

1/2 cup wine, white, dry, or chicken broth


Bring a large pot of water to a boil to cook the pasta. Cook pasta according to package directions for al dente. Clean, devein and remove shells and tail from shrimp. Pat dry with a paper towel. Cut scallops in half and pat dry. Place one tablespoon each of butter and olive oil in a large skillet. Place scallops and shrimp in skillet and cook for about 3 minutes (turning once) until cooked through and opaque. Be careful not to overcook. Remove shrimp and scallops to a plate. Add remaining oil and butter to skillet. Add onion and garlic, stir and cook over medium heat for about 2 minutes, careful not to burn the garlic. Add wine and stir. Cook for about 2 minutes. Add tomato sauce and stir. Add half and half and stir. Lower heat to simmer and cook for about 3 or 4 minutes. Cut shrimp and scallops into bite sized pieces and add to the sauce. Add half of the chopped basil reserving some for garnish and add all of the parsley. Add pasta to the sauce and stir. Garnish with remaining basil and cherry tomatoes.


Per Serving About: 480 calories, 16 g fat, 6 g saturated fat, 0 g trans fat, 31 g protein, 50 g carbohydrates, 2 g dietary fiber, 440 mg sodium