Ingredients

The following ingredients have 4 Servings
  • 2 cups uncooked pasta ( I used fusilli)
  • 1/2 lb raw shrimp (peeled and deveined)
  • 1/2 lb scallops
  • 2 tbsp olive oil
  • 2 garlic cloves (minced)
  • 4 oz Philadelphia cream cheese
  • salt and pepper
  • chopped parsley and lemon to garnish

Instruction

  • Cook pasta according to the package instructions. Drain (reserving 1/2 cup of water) and set aside.
  • Add olive oil to a large, non-stick skillet and cook the shrimp and scallops for about 4-5 minutes on high heat. While the juice still remains in the pan, add garlic and cream cheese and then reduce the heat to medium low. Cook for 3-4 minutes and add the reserved water from the noodles to help thin out the sauce. Stir and cook for 2 minutes until the sauce looks smooth.
  • Add the pasta to the seafood and stir everything well. Garnish with chopped parsley and lemon wedges.