CraZee's Creamy Seafood and Pasta Recipe -
  • READY IN 30 mins

CraZee's Creamy Seafood and Pasta

Recipe by  

"Easy, quick and creamy. Shrimp and scallops are sauteed and served on a bed of orecchiette pasta with a yummy sauce. The sauce can be used for a variety of things. If a tomboy like me can invent this dish, a guy can cook it!"

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Bring white wine and milk to a simmer in a small saucepan over medium-high heat. Whisk in sour cream and Parmesan cheese, reduce heat to medium-low, and simmer until thickened, about 5 minutes. Remove from the heat and stir in cilantro.
  3. Meanwhile, heat olive oil in a skillet over medium-high heat. Add shrimp and scallops, and cook until the shrimp begin to firm and turn pink. Stir in the yellow and orange peppers, season with Cajun seasoning, salt, and pepper; continue cooking until peppers are tender.
  4. To serve, place cooked pasta into a serving bowl, top with seafood mixture, and pour sauce overtop.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Mar 09, 2009

Hi itz CraZee...the creator of the recipe. I see here that a few people had a hard time getting the sauce to thicken (it has never happened to me) so I read the recipe over....there SHOULD be a generous tbsp or so of flour in the wine cream mixture! My bad for forgetting it in the directions. Sorry, fellow cooks! With the flour added there should be no problem thickening the sauce. Well except for Molly...I have no idea what she did to clog a whisk LOL.......:-O

Most Helpful Critical Review
Nov 30, 2009

Just really didn't care for this. When you mix the wine and the milk together, it makes a scary-looking curdled mess; only later does it sort of come together after the other elements are added. And the wine gives the sauce a sour taste that is not to my liking. (I used a sauvignon blanc; maybe a less dry white would give a better result.)


17 Ratings

Mar 13, 2007

This recipe is the best. I have been looking for a seafood/pasta dish with a white sauce. I deleted the cajun seasoning and added one tbls of sourcream instead of 2. So easy to make. My kids and I loved it. Lovie T.

Apr 30, 2007

Great dish! after reading the other reviews i was worried about the sauce thickening correctly so I poured 1/2 the milk in with the wine and then added 2 tbls of flour to the remaining milk and wisked until completely disolved and then added it in before adding the sour cream and cheese. Worked well and the sauce thickened just enough. Also used sea scallops and sliced in large pieces and they came out great, melted in our mouths! Thanks for the recipe!

Jan 15, 2012

I make this a LOT. My husband and I really like it. I dont put the peppers in cause we dont like them, but I do add crab meat and sometimes these little lobster tails I found at Aldies as well as roasted garlic. Also there is a thickening ingredient that was left off and CraZee tells you what it is in her review on here. Enjoy! We do.

Jan 24, 2011

Very good. The family loves it. I don't use all the 'fresh' ingredients but even using boxed pasta and dried herbs it is still fabulous.

Jan 29, 2010

Macde this last night, made a few changes and it was ouitstanding. I agree that the mixture of wine and milk do not cream well additionally the Parm cheese does not melt. I added a dollop of cream, a pat of butter, then dissoveled cornstarch n a litter water. Reduced the heat and added the cornstarch. Creamy, rich sauce!!! Sauted a fewwe sweet onion strips , red and green pepper strips, and a smashed garlic glove. when translucent, added shrimp, scallops and crab meat. Used thin spaghetti (that's all I had), Drained it, poured the seafood on the pasta and then the sauce on top of that. Very Good!!! Will definitely put this in the cook Book

Dec 26, 2009

I thought this was very tasty! I have experienced the hard blobs of milk/wine/cheese and found that if you start with the wine and simmer it, then once it has simmered add the cheese, then sour cream, then milk it doesn't blob up.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 584 kcal
  • 29%
  • Carbohydrates
  • 69.5 g
  • 22%
  • Cholesterol
  • 217 mg
  • 72%
  • Fat
  • 12.3 g
  • 19%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 41.8 g
  • 84%
  • Sodium
  • 578 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Go Pro!

In Season

Top Dessert Recipes
Top Dessert Recipes

Rated, reviewed, and ready to satisfy your sweet cravings.

Best Party Recipes
Best Party Recipes

Essential eats, sips, and tips for your next gathering.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

Creamy Tomato & Tuna Penne Pasta

See a pasta dish that's based loosely on a classic diner lunch combo.

Creamy Salmon and Leek Pasta

See how to make a simple springtime pasta with salmon.

Creamy Mushroom Pasta

This cream sauce stars two kinds of mushrooms, fresh herbs, and sherry.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States