So, my partner has been begging me to make his favourite pasta over the last couple of months. When we first started dating, this was one of the only things I knew how to make that actually tasted GOOD, and he loved it. For the original recipe, I used canned tomato sauce and then added my own touch to it. But this recipe I am about to share is a total recreation of that first recipe that he fell in love with. This scallop, shrimp rose pasta blows any other pasta sauce I’ve ever made out of the water..
It is creamy, tomato-y, buttery, cheesy. Basically everything you could ever want in a rose sauce. The amazing think about rose is that it is the BEST of BOTH WORLDS. The marriage between a creamy white sauce and a classic, red marinara sauce. How could you go wrong? Seriously.
My partner is originally from the East coast, so he has an affinity for seafood in all its glorious forms. He especially LOVES scallops. The scallops really take this recipe up a few notches. The sauce itself is so creamy tasting, but the scallops really add some succulence to the dish. Another note I should make is that the seafood in the pasta really enhance the flavour of the rose sauce. It just adds an extra layer of depth that is so irresistibly delicious.
I was a little nervous to see my partner’s reaction to my recreation of his favourite pasta dish since he is very particular about his food, but it turned out that he absolutely LOVED it! Phew!
It really is an amazing rose pasta that your whole family will enjoy…
Scallop & Shrimp Rose Pasta
- 1 package tagliatelle pasta
- 2 tbsp unsalted butter
- 1 cup button mushrooms, sliced
- 1 package shrimp
- 1 package scallops
- 2 cups 2% milk
- 3 tbsp tomato paste
- 1 tbsp cream cheese
- 2 tbsp white, unbleached flour
- 2 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- 1 tsp sugar
- 1 cup fire roasted tomatoes, diced
- 1/2 onion, diced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/4 cup parmesan
- 1/4 tsp red pepper flakes
- 1 garlic clove
- 1 tsp sea salt
- fresh basil for garnish
- In a medium to large pot, boil water and then add pasta. Cook according to package directions.
- While the pasta is cooking, make the sauce. Add all the ingredients (except the onion and garlic) into a high-speed blender like a Vitamix and blend until thoroughly combined.
- In a medium skillet on med-high heat, add olive oil and saute onion and garlic until lightly browned. When done, add to the sauce mixture and blend again until incorporated.
- Set sauce aside. In the same skillet, add the butter and then add the shrimp. Cook for about 5-8 minutes until cooked. Remove shrimp from pan and set aside.
- Add in the mushrooms and season with salt and pepper. Cook until lightly browned, about 4 minutes. Remove from pan and set aside with shrimp.
- Next, sear the scallops. You might need to add a little extra butter here. Sear the scallops on each side for about 2 minutes per side. You want them to be golden brown on each side. When done, remove from pan.
- Add the shrimp and mushrooms back into the skillet. At this point, you can add the sauce. Add about 1-2 cups of sauce, depending on how much pasta you are making. The recipe for the sauce makes quite a bit, so you can freeze the rest.
- Stir all the ingredients together. At this point, your pasta should be done cooking. Drain pasta and then add it to the skillet with the sauce. Combine sauce with pasta. Add in some chopped basil leaves.
- Plate your pasta and add scallops on top. Add a sprinkling of parmesan cheese and more basil. ENJOY!