Shrimp and Scallops in Garlic Cream Sauce Recipe | Robert Irvine
This Shrimp and Scallops in Garlic Cream Sauce recipe is fresh, flavorful, and simple enough for a weeknight. Restaurant quality results at home.
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Cooking tools:
- Fine-mesh sieve
- Saute pan
- Saucepan
- Pot
- Colander
- Stove
- Serving platter
- Measuring cup
- Measuring spoon
- Tongs
- Spoon
Ingredients
- 1/4 cup olive oil, plus 2 tablespoons
- 5 cloves garlic, finely chopped
- 4 cloves shallots, chopped
- 2 cups white wine
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped fresh basil leaves, plus sprigs for garnish
- 1 teaspoon chopped thyme leaves
- 2 cups heavy cream
- 1 1/2 pounds (20/30 count) sea scallops
- 1 1/2 pounds (16/20 count) shrimp peeled and deveined with tails left on
- 1 1/2 to 2 pounds cooked pasta or rice, for an accompaniment
- 1/2 cup grated Pecorino Romano
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