Shrimp Scallop Pasta With Orange Cream Sauce

This shrimp scallop pasta with orange cream sauce is a rich and elegant dish that feels like something I’d order at a fine restaurant, yet I can make it right at home. The sweetness of shrimp and scallops pairs beautifully with the creamy, citrusy sauce, making it both refreshing and indulgent.

Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance between seafood richness and bright citrus flavors. The orange cream sauce feels luxurious but not heavy, and the fresh orange segments add a surprising burst of freshness. I also enjoy that it’s simple enough to prepare on a weeknight yet impressive enough to serve for a special dinner.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢1 good squeeze Fresh lemon juice
▢12 jumbo Shrimp peeled and deveined
▢12 Sea scallops
▢3 Tablespoons All-purpose flour to dust the seafood
▢4 tablespoons butter divided
▢2 small shallots fine chopped
▢2 cloves garlic chopped
▢¼ cup dry vermouth
▢⅔ cup orange juice
▢1 cup heavy cream
▢½ teaspoon basil dried, or 4 fresh leaves chopped
▢1 orange supreme cleaned and separated into wedges
▢1 pound Fettuccini cooked according to package instructions

Directions

1. I start by seasoning the shrimp and scallops with a squeeze of fresh lemon juice, then dusting them lightly with flour.
2. In a large skillet, I melt 2 tablespoons of butter over medium-high heat and sear the shrimp and scallops until golden on both sides, about 2 minutes per side. I remove them and set aside.
3. In the same skillet, I add the remaining 2 tablespoons of butter, then sauté the shallots and garlic until softened and fragrant.
4. I pour in the vermouth and let it reduce slightly before adding the orange juice.
5. I stir in the heavy cream and basil, letting the sauce simmer gently until it thickens.
6. I return the shrimp and scallops to the skillet, gently tossing to coat them in the sauce.
7. I add the orange wedges and cooked fettuccini, mixing everything together until well coated in the creamy sauce.
8. I serve immediately while it’s hot and creamy.

Servings and Timing

This recipe serves 4 people. The preparation takes about 15 minutes, and cooking takes around 20 minutes, making the total time about 35 minutes.

Variations

Sometimes I swap the vermouth for white wine when I want a slightly different depth of flavor. If I prefer a lighter dish, I reduce the cream and replace part of it with seafood stock. For extra zest, I add a little orange zest to the sauce. I’ve also tried making this with linguine instead of fettuccini, and it works beautifully.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm the pasta gently in a skillet with a splash of cream or broth to loosen the sauce. I avoid microwaving for too long because the seafood can turn rubbery.

FAQs

Can I use frozen shrimp and scallops?

Yes, I just make sure to thaw them completely and pat them dry before cooking.

What can I use instead of vermouth?

I like to use dry white wine or chicken broth if I don’t have vermouth on hand.

Can I make this dish ahead of time?

I prefer making it fresh since seafood tastes best when cooked just before serving.

How do I know when scallops are cooked?

They should be opaque and slightly firm, with a nice golden crust on each side.

Can I use a different type of pasta?

Yes, linguine, spaghetti, or tagliatelle work just as well.

How can I thicken the sauce more?

I let it simmer a bit longer or add a touch more cream until it reaches the consistency I like.

Can I leave out the orange wedges?

Yes, but I find they add a bright, refreshing contrast to the creamy sauce.

What can I serve on the side?

I like a simple green salad or garlic bread to balance the richness of the pasta.

Can I make it spicier?

Yes, I sometimes add a pinch of red pepper flakes for a gentle heat.

Can I substitute the cream with milk?

I wouldn’t recommend it since milk won’t give the same rich texture, but half-and-half could work in a pinch.

Conclusion

Shrimp scallop pasta with orange cream sauce is a dish that feels both comforting and refined. The creamy citrus sauce highlights the delicate flavors of the seafood, while the pasta ties it all together. I love making this when I want a restaurant-worthy meal at home that’s as impressive as it is delicious.

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