The Head Tomato’s Shrimp and Scallop Pasta

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I like to cook, but I don’t like to follow recipes. Mostly because I’m not good at it. I always seem to skip a step or leave an ingredient out.  But I like to read recipes because they give me inspiration for creating my own dish.  I happened to have a few frozen scallops and shrimp and decided to create a pasta dish with them. Normally I don’t write my recipes down, but this came out great. I think I have approximate the amounts, and you can experiment too. But I think the “secret” ingredient was the cheddar cheese which I ended up using when I realized I didn’t have any parmesan cheese. Turns out, it was just what the dish needed –  made the sauce a little creamy and the taste was fab, not cheesy at all.

Cheryl’s Shrimp and Scallop Pasta

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The Head Tomato’s Shrimp and Scallop Pasta

Serves 2 to 4 people. (for 4 people add more pasta.)


  • 8 large scallops
  • 8 large shrimp
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1/2 lb pasta
  • 1 clove garlic, diced
  • 1/2 cup white wine
  • 1/8 tsp red pepper flakes
  • Salt pepper to taste
  • 1/2 cup chopped fresh tomatoes
  • 1/8 cup snap peas
  • 1/4 cup cubed cheddar cheese.
  • 1/8 cup snapped peas
  • ½ Fresh herbs – Your choice – I used  chives basil sage parsley. Roughly chopped.


  • Boil the pasta al dente (about 6 minutes)
  • Add olive oil and melt butter in a deep skillet or sauce pan
  • Sauté the diced garlic
  • Over medium heat, sauté the shrimp and scallops (about 5 minutes)
  • Season with sea salt and pepper to taste
  • Add the red pepper flakes
  • Simmer for about 1 minute
  • Add the wine
  • Simmer for about a minute
  • Add the cheddar cubes and still in til melted
  • Drain the pasta and add to the pan
  • Stir and simmer about a minute
  • Add the tomatoes and snap peas
  • Stir and simmer about a minute
  • Serve and add the chopped herbs on top.

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