Spinach Basil Garlic Pasta Ruffles with Light Creamy Seafood

Super easy seafood sauce recipe…light and delish!



12 ounce box of Spinach Basil Garlic Pasta Ruffles

2 T. butter

½ pound shrimp, peeled and deveined (I like large or extra large, and sometimes cut them in half)

½ pound scallops, patted dry (I layer between paper towels, and then after 10 minutes, change out paper towels again to get as much liquid out as possible), halved if too large for bite size

Kosher salt

Fresh black pepper

2 small shallots, minced

4 cloves garlic, minced

¾ cups whole milk (2% OK too)

¾ cup chicken or vegetable broth

½ cup fresh Parmesan cheese, plus more for serving

1 cup chopped tomatoes (I use Roma or Campari tomatoes)

¼ cup fresh chopped parsley, plus more for garnish

Juice of ½ lemon


Cook pasta according to package directions, drain and set aside.  Toss with 1 T. olive oil.

In a large skillet over medium heat, melt butter and add shrimp and scallops for approximately 2 minutes per side. Season with salt and pepper while cooking.  Transfer seafood to a plate.

Add shallots and garlic and saute until soft, approx. 3 minutes.

Add the milk, broth, Parmesan, tomatoes, parsley, and season with salt and pepper.  Simmer for about 3 minutes more and add the shrimp and scallops back into the pan. Toss and add lemon juice.

Add the Pasta Ruffles and toss gently until combined.

Garnish with parsley and top with more fresh Parmesan.  Serve and enjoy!

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