Lucy M. I’m convinced that creamy pasta shells with scallops is the dish you’ve been searching for—you know, that one that feels fancy but doesn’t require a culinary degree. Here’s the thing: tender scallops, buttery pasta, and a silky mushroom sauce come together in under thirty minutes. But before you start cooking, there’s actually a technique that’ll make your scallops absolutely perfect. Want to know what it is?
Why You’ll Love this Pasta Shells with Scallops
If you’re looking for a dish that feels fancy without demanding you spend hours in the kitchen, this creamy pasta shells with scallops is exactly what you need. I love how the tender scallops melt into buttery pasta, creating something restaurant-quality at home.
The mushroom sauce brings earthiness that balances the delicate seafood beautifully. What really gets me is the simplicity—you’re basically making a basic cream sauce while scallops cook themselves in minutes. Nobody needs to know you pulled off something this elegant so effortlessly.
The shells catch every bit of that rich, silky sauce, so you’re getting full flavor in every bite. Plus, scallops cook fast, meaning dinner’s ready before you know it.
While these scallops deliver delicate luxury, Mary Berry’s Beef Stroganoff offers classic Russian comfort with rich, creamy flavors. Both dishes are perfect for impressing guests, though the stroganoff is much easier on your wallet.
What Ingredients are in Pasta Shells with Scallops?
Making this elegant dish requires just a handful of quality ingredients that work together to create a restaurant-worthy meal. The star of the show is fresh scallops, which cook quickly and become wonderfully tender when prepared properly.
Combined with pasta shells that hold the creamy sauce beautifully, you’ll have a complete protein and carbohydrate base. The sauce itself is straightforward—built on butter, mushrooms, and cream—with tomato paste adding subtle depth and complexity that elevates the overall flavor profile without overpowering the delicate seafood.
Ingredients:
For the Scallops and Pasta:
- 8 large scallops, each cut into 3 slices
- 1 lb (500 g) pasta shells
- 3 teaspoons butter
- Juice of 1 lemon
- 1 slice of onion
- 6 black peppercorns
- 1 small bay leaf
For the Sauce:
- 3 tablespoons butter
- 4 oz (125 g) sliced button mushrooms
- 3 tablespoons all-purpose flour
- ¾ cup heavy cream or full-fat crème fraîche
- 1 tablespoon tomato paste
- Salt and black pepper to taste
For Garnish:
- Chopped fresh parsley
- Lemon slices
Quality matters when shopping for these ingredients, particularly with the scallops—look for ones that are firm and slightly sweet-smelling. Fresh mushrooms will give you better texture in the sauce than canned varieties, and using full-fat cream products confirms a silky, luxurious sauce that clings beautifully to the pasta shells. The lemon juice serves double duty, both poaching the scallops gently and brightening the final dish with its acidity.
How to Make this Pasta Shells with Scallops
- Place the scallops in a saucepan along with ⅓ cup water, half of the lemon juice, and add the onion, peppercorns, and bay leaf for aromatic flavor.
- Bring the liquid to a gentle simmer over medium-low heat, then cover the pan with a lid. Allow the scallops to poach very gently for 2–3 minutes, just until they turn opaque and tender—be careful not to overcook them.
- Using a slotted spoon, carefully lift the scallops from the poaching liquid and set them aside on a plate. Strain the cooking liquid through a fine-mesh sieve to remove the solids, reserving the flavorful liquid for the sauce.
- To prepare the sauce, melt the butter in a clean saucepan over medium heat. Add the mushrooms and cook gently, stirring occasionally, for about 2 minutes until they begin to soften. Sprinkle the flour over the mushrooms and stir continuously for 1 minute to cook out the raw flour taste. Remove the pan from the heat and gradually blend in the reserved strained poaching liquid, whisking to prevent lumps. Return to the heat and cook, stirring constantly, for 1 minute until the sauce thickens smoothly.
- Stir in the cream and tomato paste, mixing well to combine. Bring the sauce to a gentle boil, stirring constantly as it thickens and becomes velvety. Let it simmer for 2 minutes to develop the flavors, then season with salt and pepper according to your taste.
- Meanwhile, cook the pasta shells in a large pot of boiling salted water for 8–10 minutes, or until they’re perfectly tender. Drain the pasta thoroughly in a colander, then return it to the warm pot and toss with the butter and the remaining lemon juice until well coated. Gently fold the reserved scallops into the warm sauce and heat through very gently over low heat, being careful not to toughen the delicate seafood.
- Arrange the buttery pasta shells on warmed serving plates, creating an attractive base. Generously spoon the creamy scallop sauce over the top of each portion. Garnish with fresh parsley and thin lemon slices for a bright finishing touch, and serve immediately while piping hot.
Pasta Shells with Scallops
Ingredients
Method
- Place the scallops in a saucepan along with ⅓ cup water, half of the lemon juice, and add the onion, peppercorns, and bay leaf for aromatic flavor.
- Bring the liquid to a gentle simmer over medium-low heat, then cover the pan with a lid. Allow the scallops to poach very gently for 2–3 minutes, just until they turn opaque and tender—be careful not to overcook them.
- Using a slotted spoon, carefully lift the scallops from the poaching liquid and set them aside on a plate. Strain the cooking liquid through a fine-mesh sieve to remove the solids, reserving the flavorful liquid for the sauce.
- To prepare the sauce, melt the butter in a clean saucepan over medium heat. Add the mushrooms and cook gently, stirring occasionally, for about 2 minutes until they begin to soften. Sprinkle the flour over the mushrooms and stir continuously for 1 minute to cook out the raw flour taste. Remove the pan from the heat and gradually blend in the reserved strained poaching liquid, whisking to prevent lumps. Return to the heat and cook, stirring constantly, for 1 minute until the sauce thickens smoothly.
- Stir in the cream and tomato paste, mixing well to combine. Bring the sauce to a gentle boil, stirring constantly as it thickens and becomes velvety. Let it simmer for 2 minutes to develop the flavors, then season with salt and pepper according to your taste.
- Meanwhile, cook the pasta shells in a large pot of boiling salted water for 8–10 minutes, or until they’re perfectly tender. Drain the pasta thoroughly in a colander, then return it to the warm pot and toss with the butter and the remaining lemon juice until well coated. Gently fold the reserved scallops into the warm sauce and heat through very gently over low heat, being careful not to toughen the delicate seafood.
- Arrange the buttery pasta shells on warmed serving plates, creating an attractive base. Generously spoon the creamy scallop sauce over the top of each portion. Garnish with fresh parsley and thin lemon slices for a bright finishing touch, and serve immediately while piping hot.
Notes
What Type of Pasta Goes Best with Scallops?
Pasta shells, penne, and fettuccine are ideal choices for scallops as their shapes capture creamy sauces beautifully. Shells cradle sauce and tender scallop pieces perfectly, creating balanced, flavorful bites. These sturdy shapes hold up well without overwhelming delicate scallop meat, allowing the seafood to shine. Flat, wide pastas like fettuccine and tagliatelle complement scallops wonderfully, offering elegant presentation and excellent sauce retention. Their broad surfaces showcase tender scallop slices while capturing rich, creamy preparations. These classic shapes pair beautifully with luxurious butter and cream-based sauces. Avoid delicate pasta varieties like angel hair, which break easily and don’t provide adequate sauce support. Choose substantial shapes that respect scallops’ premium quality while delivering satisfying texture contrasts. The pasta should complement rather than compete with the seafood’s subtle sweetness and tender texture.What Type of Pasta Goes Best with Scallops?
Pasta shells, penne, and fettuccine are ideal choices for scallops as their shapes capture creamy sauces beautifully. Shells cradle sauce and tender scallop pieces perfectly, creating balanced, flavorful bites. These sturdy shapes hold up well without overwhelming delicate scallop meat, allowing the seafood to shine.
Flat, wide pastas like fettuccine and tagliatelle complement scallops wonderfully, offering elegant presentation and excellent sauce retention. Their broad surfaces showcase tender scallop slices while capturing rich, creamy preparations. These classic shapes pair beautifully with luxurious butter and cream-based sauces.
Avoid delicate pasta varieties like angel hair, which break easily and don’t provide adequate sauce support. Choose substantial shapes that respect scallops’ premium quality while delivering satisfying texture contrasts. The pasta should complement rather than compete with the seafood’s subtle sweetness and tender texture.
Pasta Shells with Scallops Substitutions and Variations
You’ve got options here, and that’s what makes this dish so forgiving. Can’t find scallops? Shrimp works beautifully, though you’ll want smaller pieces since they cook faster. I’d also consider swapping in firm white fish like cod or halibut, cut into bite-sized chunks.
Mushrooms can be traded for artichoke hearts or sun-dried tomatoes if you’re feeling adventurous. Want to lighten things up? Replace heavy cream with half-and-half or even a splash of chicken broth mixed with a touch of cornstarch.
The pasta shells themselves are flexible too—penne or bow ties catch sauce just as well. Basically, keep the creamy sauce framework, and you’re golden. What matters most is using fresh, quality ingredients and not overthinking it.
What to Serve with Pasta Shells with Scallops
This creamy pasta dish deserves sides that complement rather than compete, and that’s where things get interesting. I’d pair it with a crisp green salad dressed in light vinaigrette—nothing heavy that’ll clash with the rich cream sauce.
A crusty bread works wonders for soaking up every last drop, though I won’t judge if you skip the plate and go straight to the bread basket. Roasted asparagus or steamed broccoli adds freshness without overshadowing those delicate scallops.
Keep vegetables simple, maybe just olive oil and garlic. If I’m being honest, the pasta itself steals the show, so think of sides as supporting actors rather than co-stars. A chilled white wine, perhaps Sauvignon Blanc, ties everything together beautifully.
Final Thoughts
When you’ve got creamy pasta shells with scallops on the table, you’re looking at a dish that doesn’t require much fussing around to impress people. I’d say this recipe hits that sweet spot where elegance meets simplicity. The buttery sauce clings to each shell, the scallops stay tender if you’re careful, and honestly, it feels fancier than the effort you’ve actually put in. That’s the beauty of it, right? You’re not spending hours in the kitchen, yet everyone thinks you’ve lost your mind in the best way possible. This dish works for date nights, special dinners, or whenever you want to feel a little accomplished. Give it a shot, and you’ll see why it’s so worth keeping in your rotation.
