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Shrimp and Scallops in Prosciutto Tomato Cream Sauce

The perfect comfort food after a vacation is a heart pasta dish. I’m sharing a recipe for Shrimp and Scallops in Prosciutto Tomato Cream Sauce.

PENNE ALLA VODKA Ree Drummond The Pioneer Woman

After our Celebrity Cruise last week, Brandon and I were craving something warm, creamy, and made with seafood. One of Brandon’s favorite dishes is Penne alla Vodka, which is usually made with a jar of vodka sauce. I like to spruce up my meals with homemade details.

I’m sharing a recipe for Seafood Pasta in a Tomato Cream Sauce.

For our big Saturday night meal, I made my own Vodka Sauce using tomatoes, cream, and a little Prosciutto. The seafood aspect of this dish includes shrimp and large scallops. Other big ingredients: onions, fresh herbs, and cooked penne pasta.

My husband says, “This is better than anything we ate on our cruise and better than anything you’ve ever made!” I have to agree! Neither of us stopped eating the pasta until we were about to burst. The best part is that the leftovers are just as delicious!

How to Make Shrimp and Scallops in Prosciutto Tomato Cream Sauce

Ingredients for Shrimp and Scallops in Prosciutto Tomato Cream Sauce

¾ pounds Penne Pasta
1 pound Shrimp, de-veined and detailed
6 large Scallops
4 slices Prosciutto
5 Tablespoons Butter
4 Tablespoons Olive Oil
1 whole Vidalia Onion (small)
2 cloves Garlic, diced
½ cups White Wine – Chardonnay is my fav
1 can Diced Tomatoes in Oregano, Basil, Garlic (8 Oz)
1 can Tomato Paste
1 cup Heavy Cream
Fresh Basil – 1/2 cup, cut into slivers
Parmesan Cheese
Salt To Taste
Pepper To Taste

How to Make Shrimp and Scallops in Prosciutto Tomato Cream Sauce

1. Cook pasta until al dente in salted water. Drain and set aside.
2. Slice and dice onion (size of piece is your preference). Dice garlic (or crush if you prefer).
3. In a cast iron skillet, add 2 tablespoons of olive oil and 1/2 tablespoon diced garlic. Over medium- low heat, cook 1-2 minutes. Add shrimp, turn heat up to medium, and cook until the tails curl and the shrimps turn pink. DO NOT OVERCOOK (I did about 1-2 min for each side). Remove shrimp, place in a large glass bowl, cover with tinfoil.
Scallops in a Cast Iron Skillet
4. Add 2 tablespoons of butter to the skillet. Melt over med heat. Cut prosciutto into small pieces. Add to the skillet. Lay scallops on a paper towel and pat both sides dry. Season each side with salt and pepper. Add to skillet and cook 3 minutes for each side. Remove scallops, place in a glass bowl, cover with tinfoil.
*There will be butter/oil residue in the skillet, as well as the pieces of prosciutto. Leave these here for taste.
4. In the same skillet, add two tablespoons of butter and 2 tablespoons of olive oil. Add remaining garlic and the onions. Cook until onions are translucent. Add white wine and cook 4 minutes. Add diced tomatoes and can of tomato paste. Stir and cook sauce for 8 minutes over med-low heat..
How to Make Shrimp and Scallops in Prosciutto Tomato Cream Sauce
5. Turn the heat down to low. Slowly add in your heavy cream and stir using a wooden spoon. Season with salt and pepper.
6. While your sauce simmers on LOW heat, place your shrimp on a cutting board and slice into bite sized pieces. Add to the sauce. Place your scallops on the cutting board and carefully slice your scallops into bite sized pieces. Add to the sauce. Stir and cook on low heat for 4 minutes.
Shrimp and Scallops in Prosciutto Tomato Cream Sauce
7. Add pasta and stir so that all pieces are coated with sauce. Sprinkle 1/2 chopped Basil into the pasta and stir. Season with salt and pepper if needed.
Shrimp and Scallops in Prosciutto Tomato Cream Sauce

Original Post from April 2011 on Mrs. Bear’s Tasty Fare

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I'm Caitlin! A Connecticut based Mom of 3 girls & lifestyle blogger. Thanks so much for stopping by!

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