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Shrimp and Scallop Pasta Recipe

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This shrimp and scallop pasta recipe is a restaurant-quality dish you can make at home in just 30 minutes! Featuring tender shrimp, buttery scallops, and a luscious lemon-garlic white wine sauce, this seafood pasta is light yet indulgent. Perfect for weeknight dinners or special occasions, this dish will impress with its fresh flavors and simple preparation.

Ingredients

  • 12 oz pasta (spaghetti, linguine, or fettuccine)
  • 1 lb large shrimp, peeled and deveined
  • 1 lb sea scallops, patted dry
  • 4 tbsp unsalted butter, divided
  • 4 cloves garlic, finely minced
  • 1/4 tsp red pepper flakes (optional)
  • 1/3 cup dry white wine (or chicken broth)
  • Juice and zest of 1 large lemon
  • 1/4 cup chopped fresh parsley
  • Salt and freshly ground black pepper, to taste
  • Extra lemon wedges, for serving

Instructions

  1. Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve 1/2 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 per side until golden and opaque. Remove and set aside. Add another tablespoon of butter and 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 minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
  5. Deglaze the pan with white wine, scraping up any browned bits. Let it simmer for 2-3 minutes to reduce slightly. Stir in lemon juice and zest, seasoning with salt and pepper to taste.
  6. Add the cooked pasta to the skillet, tossing to coat in the sauce. Use reserved pasta water, a little at a time, if the mixture seems dry.
  7. Return the shrimp, scallops, and parsley to the skillet, tossing gently to combine and warm through.
  8. Plate the pasta and seafood, garnishing with extra parsley and lemon wedges. Serve immediately!

Notes

  • For a spicy version, add more red pepper flakes or a dash of hot sauce.
  • To make it dairy-free, substitute butter with olive oil or dairy-free margarine.
  • If you want a creamier sauce, stir in a splash of heavy cream or crème fraîche.
  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth or water.