Shrimp and Scallop Pasta Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner, Seafood Pasta
- Method: Sautéing, Boiling
- Cuisine: Italian, Mediterranean
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
- 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.
- Heat 1 tablespoon of butter in a large skillet over medium-high heat. Season the shrimp and scallops with salt and pepper.
- 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.
- 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.
- 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.
- 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.
- Return the shrimp, scallops, and parsley to the skillet, tossing gently to combine and warm through.
- 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.
Find it online: https://recipesbyjanet.com/shrimp-and-scallop-pasta-recipe/
