CraZee's Creamy Seafood and Pasta

17 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
CraZee A
Recipe by  CraZee A

“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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 servings



  1. 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.
  2. 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.
  3. 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.
  4. To serve, place cooked pasta into a serving bowl, top with seafood mixture, and pour sauce overtop.

Share It

Reviews (17)

Rate This Recipe
CraZee A

CraZee A

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

Lovie T.

Lovie T.

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.



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!

More Reviews

Similar Recipes

Creamy Artichoke Pasta

Creamy Artichoke Pasta

Creamy Mushroom Pasta

Creamy Mushroom Pasta

Seafood Marinara Pasta

Seafood Marinara Pasta

Creamy Pasta Primavera

Creamy Pasta Primavera

Creamy Crabby Pasta

Creamy Crabby Pasta

Calamari in a Creamy White Wine Sauce

Calamari in a Creamy White Wine Sauce


Amount Per Serving (4 total)

  • Calories
  • 584 cal
  • 29%
  • Fat
  • 12.3 g
  • 19%
  • Carbs
  • 69.5 g
  • 22%
  • Protein
  • 41.8 g
  • 84%
  • Cholesterol
  • 217 mg
  • 72%
  • Sodium
  • 578 mg
  • 23%

Based on a 2,000 calorie diet



previous recipe:

Creamy Tomato-Basil Pasta with Shrimp


next recipe:

Creamy Artichoke Pasta