Shrimp and Scallop Pasta Recipe

Why You’ll Love This Recipe

This shrimp and scallop pasta is the perfect dish when you're craving something rich, yet light, packed with savory seafood flavors and a tangy lemon-garlic sauce. Tender shrimp and buttery scallops are seared to perfection and combined with a zesty, white wine sauce that coats every strand of pasta. It's quick to prepare, taking only about 30 minutes, making it ideal for a special weeknight dinner or an impressive meal for guests.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 12 oz pasta (spaghetti, linguine, or fettuccine)
• 1 lb large shrimp, peeled and deveined
• 1 lb sea scallops, patted dry
• 4 tablespoon unsalted butter, divided
• 4 cloves garlic, finely minced
• ¼ teaspoon red pepper flakes (optional, for heat)
• ⅓ cup dry white wine (or chicken broth)
• Juice and zest of 1 large lemon
• ¼ cup chopped fresh parsley
• Salt and freshly ground black pepper, to taste
• Extra lemon wedges, for serving

Directions

1. Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.
2. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Season the shrimp and scallops with salt and pepper.
3. Sear the scallops for 2-3 minutes on each side until golden and opaque. Remove and set aside. Add another tablespoon of butter to the skillet. Cook the shrimp for 1-2 minutes per side until pink and just cooked through. Remove and set aside.
4. Lower the heat to medium and melt the remaining butter in the skillet. Add the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant.
5. Deglaze the pan with the white wine, scraping up any browned bits. Let it simmer for 2-3 minutes to reduce slightly. Stir in the lemon juice and zest, then season with salt and pepper to taste.
6. Add the cooked pasta to the skillet, tossing to coat in the sauce. Add reserved pasta water a little at a time if the mixture seems dry. Return the shrimp, scallops, and parsley to the skillet, gently tossing to combine and warm through.
7. Plate the pasta, seafood, and sauce. Garnish with extra parsley and lemon wedges for squeezing. Serve and enjoy!

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Variations

• Spicy Kick: Add more red pepper flakes or a splash of hot sauce to the garlic butter for a spicier kick.
• Vegetable Add-ins: For added flavor and texture, consider adding sautéed spinach, cherry tomatoes, or asparagus.
• Other Seafood: Feel free to include other types of seafood like clams or mussels to enhance the dish.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Avoid freezing, as the seafood may become rubbery when thawed.
• Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or broth to keep the pasta moist.

FAQs

1. Can I use frozen shrimp and scallops for this recipe?

Yes, you can use frozen shrimp and scallops, but make sure to thaw them completely and pat them dry before cooking to ensure a good sear.

2. What type of pasta works best?

Long, sturdy pasta like spaghetti, linguine, or fettuccine works best for this dish as it holds up well to the rich sauce.

4. How do I avoid overcooking the seafood?

Watch the cooking time closely. Scallops should be golden and opaque, while shrimp should turn pink and opaque. Overcooking will make them tough.

5. Can I add vegetables to this pasta?

Absolutely! Vegetables like spinach, asparagus, or cherry tomatoes can be added to the dish for extra flavor and color.

6. Can I make this recipe ahead of time?

While the seafood is best cooked fresh, you can prepare the sauce and pasta ahead of time and then heat it up before serving.

7. What wine should I use for the sauce?

A dry white wine such as Sauvignon Blanc or Pinot Grigio works best for this dish. You can also substitute with seafood stock or broth.

8. Can I make this dish with other types of seafood?

Yes! You can add other seafood like squid, mussels, or clams to the dish to enhance the flavor.

9. Can I make this recipe dairy-free?

You can substitute the butter with olive oil or a dairy-free margarine to make it dairy-free.

10. How can I make the sauce creamier?

For a creamier sauce, you can add a splash of heavy cream or a dollop of crème fraîche to the garlic wine sauce.

Conclusion

This shrimp and scallop pasta is a show-stopping dish that's perfect for a cozy weeknight dinner or an elegant meal for guests. With its light lemon garlic sauce and perfectly seared seafood, it's a quick yet gourmet meal that will transport you to the coast of Italy. Whether you enjoy it as is or try some fun variations, this recipe is sure to become a favorite!