Easy, quick and creamy. Shrimp and scallops are sauteed and served on a bed of orecchiette pasta with a yummy sauce. The sauce can be used for a variety of things. If a tomboy like me can invent this dish, a guy can cook it!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

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  • Bring white wine and milk to a simmer in a small saucepan over medium-high heat. Whisk in sour cream and Parmesan cheese, reduce heat to medium-low, and simmer until thickened, about 5 minutes. Remove from the heat and stir in cilantro.

  • Meanwhile, heat olive oil in a skillet over medium-high heat. Add shrimp and scallops, and cook until the shrimp begin to firm and turn pink. Stir in the yellow and orange peppers, season with Cajun seasoning, salt, and pepper; continue cooking until peppers are tender.

  • To serve, place cooked pasta into a serving bowl, top with seafood mixture, and pour sauce overtop.

Nutrition Facts

584 calories; 41.8 g protein; 69.5 g carbohydrates; 216.5 mg cholesterol; 481.3 mg sodium. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/09/2009
Hi itz CraZee...the creator of the recipe. I see here that a few people had a hard time getting the sauce to thicken (it has never happened to me) so I read the recipe over....there SHOULD be a generous tbsp or so of flour in the wine cream mixture! My bad for forgetting it in the directions. Sorry, fellow cooks! With the flour added there should be no problem thickening the sauce. Well except for Molly...I have no idea what she did to clog a whisk LOL.......:-O Read More
(19)

Most helpful critical review

Rating: 2 stars
11/30/2009
Just really didn't care for this. When you mix the wine and the milk together it makes a scary-looking curdled mess; only later does it sort of come together after the other elements are added. And the wine gives the sauce a sour taste that is not to my liking. (I used a sauvignon blanc; maybe a less dry white would give a better result.) Read More
(4)
19 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
03/09/2009
Hi itz CraZee...the creator of the recipe. I see here that a few people had a hard time getting the sauce to thicken (it has never happened to me) so I read the recipe over....there SHOULD be a generous tbsp or so of flour in the wine cream mixture! My bad for forgetting it in the directions. Sorry, fellow cooks! With the flour added there should be no problem thickening the sauce. Well except for Molly...I have no idea what she did to clog a whisk LOL.......:-O Read More
(19)
Rating: 5 stars
03/09/2009
Hi itz CraZee...the creator of the recipe. I see here that a few people had a hard time getting the sauce to thicken (it has never happened to me) so I read the recipe over....there SHOULD be a generous tbsp or so of flour in the wine cream mixture! My bad for forgetting it in the directions. Sorry, fellow cooks! With the flour added there should be no problem thickening the sauce. Well except for Molly...I have no idea what she did to clog a whisk LOL.......:-O Read More
(19)
Rating: 5 stars
03/13/2007
This recipe is the best. I have been looking for a seafood/pasta dish with a white sauce. I deleted the cajun seasoning and added one tbls of sourcream instead of 2. So easy to make. My kids and I loved it. Lovie T. Read More
(13)
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Rating: 4 stars
04/30/2007
Great dish! after reading the other reviews i was worried about the sauce thickening correctly so I poured 1/2 the milk in with the wine and then added 2 tbls of flour to the remaining milk and wisked until completely disolved and then added it in before adding the sour cream and cheese. Worked well and the sauce thickened just enough. Also used sea scallops and sliced in large pieces and they came out great melted in our mouths! Thanks for the recipe! Read More
(11)
Rating: 5 stars
01/15/2012
I make this a LOT. My husband and I really like it. I dont put the peppers in cause we dont like them but I do add crab meat and sometimes these little lobster tails I found at Aldies as well as roasted garlic. Also there is a thickening ingredient that was left off and CraZee tells you what it is in her review on here. Enjoy! We do. Read More
(9)
Rating: 4 stars
12/26/2009
I thought this was very tasty! I have experienced the hard blobs of milk/wine/cheese and found that if you start with the wine and simmer it then once it has simmered add the cheese then sour cream then milk it doesn't blob up. Read More
(6)
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Rating: 5 stars
06/15/2009
this should be renamed to crack creamy seafood & pasta...it's addicting...i've probably made it (seriously) 6 times within the last 2 weeks. hint though make sure u like the wine u are cooking with not a recipe u want to experiment with wine you've never had before..i need an intervention from this recipe lol Read More
(5)
Rating: 1 stars
01/08/2008
d the directions and got hard melted blobs of the cheese floating in the liquid and stuck on the bottom of the pan. My whisk got clogged. Would not use this recipe again. Read More
(4)
Rating: 5 stars
11/20/2009
This is the first recipe I've used off this site and I loved it. My boyfriend liked it so much he ate it for breakfast the next day! We added mushrooms garlic oregano and basil and left the cilantro out. We also added flour to thicken the sauce. It turned out great!! Read More
(4)
Rating: 5 stars
01/24/2011
Very good. The family loves it. I don't use all the 'fresh' ingredients but even using boxed pasta and dried herbs it is still fabulous. Read More
(4)
Rating: 2 stars
11/30/2009
Just really didn't care for this. When you mix the wine and the milk together it makes a scary-looking curdled mess; only later does it sort of come together after the other elements are added. And the wine gives the sauce a sour taste that is not to my liking. (I used a sauvignon blanc; maybe a less dry white would give a better result.) Read More
(4)