The Head Tomato’s Shrimp and Scallop Pasta
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


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