If you’re craving a dish that’s bursting with fresh, vibrant flavors and packed with wholesome ingredients, then the Lemon Garlic Shrimp and Scallop Pasta with Veggies Recipe is your new best friend in the kitchen. This delightful pasta combines tender shrimp and scallops with bright lemon and garlic notes, complemented perfectly by juicy cherry tomatoes and nutrient-rich baby spinach. It’s a harmonious blend of textures and tastes that’s both satisfying and light, making it ideal for a quick weeknight dinner or an impressive meal to share. Once you try this recipe, you’ll see why it’s become a beloved classic to whip up again and again!
Ingredients You’ll Need
The magic of this Lemon Garlic Shrimp and Scallop Pasta with Veggies Recipe lies in the simplicity and quality of its ingredients. Each one plays a vital role, from the fresh seafood that adds a delicate richness to the bright acidity of lemon that lifts the entire dish. Here’s what you’ll need to create this luscious meal:
- 5 ounces spaghetti: The perfect pasta base that soaks up the zesty lemon-garlic sauce beautifully.
- 1/2 pound shrimp: Adds a sweet, tender protein that cooks quickly and stays juicy.
- 1/2 pound scallops: Their buttery texture gives a luxurious touch to the pasta.
- 1/4 cup olive oil (divided): Essential for sautéing and adding richness without heaviness.
- 3-5 cloves garlic, minced: Garlic infuses the dish with its signature aromatic warmth.
- 1.5 cups cherry tomatoes: Burst with sweet, juicy pops that balance the savory seafood.
- 2 cups baby spinach: Softens when cooked and brings a fresh green vibrancy.
- 1/2 a lemon, juice + zest: Key to that refreshing citrus punch that brightens everything up.
- 1/4 tsp red pepper flakes: Adds a gentle kick, which you can adjust to your spice preference.
- Salt + pepper, to taste: Simple seasonings that enhance every ingredient’s flavor.
- Optional: freshly grated parmesan: A sprinkle on top makes a wonderful finishing touch with its nutty, savory notes.
How to Make Lemon Garlic Shrimp and Scallop Pasta with Veggies Recipe
Step 1: Prep Your Seafood and Aromatics
Start by thawing your shrimp and scallops if frozen, then peel and pat them dry. This step is crucial because dry seafood sears better, giving you that beautiful golden crust rather than steaming in the pan. Mince your garlic finely so it can release that rich flavor evenly, and zest your lemon first before juicing it—our secret to capturing maximum lemony brightness!
Step 2: Cook the Pasta
Bring a large pot of salted water to a rolling boil and cook the spaghetti according to the package instructions until al dente. You want the pasta firm but tender. Once cooked, drain it well but don’t rinse off the starch, as it helps the sauce cling to every strand.
Step 3: Sear the Scallops
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. When it’s shimmering, place the scallops in the pan, giving them space so they brown nicely instead of steaming. Cook about 2 minutes per side until opaque and lightly golden, creating a caramelized crust that’s full of flavor. Remove to a plate for now.
Step 4: Cook the Shrimp
Using the same pan, add the shrimp and cook 1 to 2 minutes per side until they turn pink and opaque. This quick cooking keeps them juicy and tender. Once done, set the shrimp aside with the scallops to keep warm.
Step 5: Sauté the Veggies and Garlic
Add another tablespoon of olive oil, lower the heat to medium, and toss in the minced garlic. Let it sizzle gently for about 2 minutes until fragrant but not browned. Then, add the cherry tomatoes and cook for 5 minutes, allowing their juices to burst and create a natural, flavorful base. Finally, stir in the baby spinach and cook until just wilted, about 2 minutes. The veggies add freshness, color, and that lovely slight sweetness which balances the dish.
Step 6: Bring it All Together
Turn off the heat on your pan and add in the cooked pasta, shrimp, and scallops. Pour in the lemon juice, toss in the lemon zest, and sprinkle the red pepper flakes for a gentle heat. Drizzle the remaining 2 tablespoons of olive oil over everything and season generously with salt and pepper. Toss it all together to marry the flavors and coat every ingredient with the luscious lemon-garlic sauce. Taste and adjust the seasoning so it’s just right for you.
Step 7: Serve and Enjoy
Finish off with a generous grating of freshly shaved parmesan, if you like, for an added touch of richness and texture. Serve immediately while it’s warm and steaming, and get ready to savor every bright, garlicky, buttery bite of this heavenly pasta dish.
How to Serve Lemon Garlic Shrimp and Scallop Pasta with Veggies Recipe
Garnishes
To elevate the visual and flavor appeal of this Lemon Garlic Shrimp and Scallop Pasta with Veggies Recipe, consider garnishing with a sprinkle of chopped fresh parsley or basil for an herbaceous freshness. A little extra lemon zest or a wedge on the side brightens flavor right at the table. For cheese lovers, extra parmesan always brings a satisfying umami punch.
Side Dishes
This pasta shines on its own but pairs beautifully with light, complementary sides. A crisp green salad with a simple vinaigrette provides a refreshing contrast, while crusty garlic bread offers a perfect vehicle for savoring any leftover juices. Roasted asparagus or steamed green beans are easy veggie additions that keep the meal balanced.
Creative Ways to Present
For an inviting presentation, twirl the pasta into neat nests on plates and arrange the scallops and shrimp on top, highlighting their gorgeous sear marks. Use colorful cherry tomatoes and spinach leaves as natural garnishes around the edges. Serving in individual shallow bowls invites a cozy restaurant-style vibe, making this dish feel truly special.
Make Ahead and Storage
Storing Leftovers
You can store any leftovers of the Lemon Garlic Shrimp and Scallop Pasta with Veggies Recipe in an airtight container in the refrigerator for up to 2 days. To keep the seafood tender, it’s best to eat it soon rather than letting it sit too long. Refrigeration will keep the flavors fresh but the texture may soften over time.
Freezing
Freezing this pasta isn’t ideal because seafood and fresh veggies can change texture after freezing and thawing. However, if needed, you can freeze the components separately—pasta without sauce and seafood individually wrapped—and combine them fresh when you’re ready to serve. This way, you preserve as much flavor and texture as possible.
Reheating
Reheat leftovers gently on the stovetop over low heat with a small splash of olive oil or water to prevent drying out. Avoid high heat which can toughen the shrimp and scallops. Microwaving on a lower power setting works too, just heat gradually and stir frequently to warm evenly.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While spaghetti is perfect for soaking up the sauce, feel free to use linguine, fettuccine, or even penne. Just adjust the cooking time according to the package instructions and you’ll still get a delicious meal.
Is it possible to make this dish gluten-free?
Yes, you can swap regular spaghetti for gluten-free pasta varieties. Just be sure to cook according to package directions since gluten-free pastas sometimes cook faster or have different textures.
How can I make this recipe spicier?
If you love heat, increase the red pepper flakes or add a dash of cayenne pepper while sautéing the garlic. Fresh diced chili peppers also work great to dial up the spice exactly how you like it.
Can I substitute the shrimp and scallops with other proteins?
Yes! Chicken breast or tofu cubes work wonderfully here. Sear them until cooked through before combining with the pasta and veggies for a tasty, alternative twist.
What’s the best way to prepare the seafood for the tastiest result?
Patting the shrimp and scallops dry before cooking is key for a good sear, which builds flavor and texture. Also, cook them over medium-high heat just until opaque to avoid toughness. Fresh seafood always tastes best in this recipe!
Final Thoughts
I can’t recommend the Lemon Garlic Shrimp and Scallop Pasta with Veggies Recipe enough if you want a dish that is packed with flavor, easy to make, and genuinely delightful on the plate. Whether you’re cooking for yourself, a loved one, or a small gathering, this pasta effortlessly brings freshness and comfort together in every bite. Give it a try tonight—you might just find your new favorite weeknight staple!
Print
Lemon Garlic Shrimp and Scallop Pasta with Veggies Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Description
A bright and flavorful shrimp and scallop pasta dish featuring lemon, garlic, and fresh vegetables. This quick and easy recipe combines tender seafood with sautéed cherry tomatoes and spinach, tossed with spaghetti and a zesty lemon-olive oil sauce. Perfect for a light yet satisfying dinner for two.
Ingredients
Pasta
- 5 ounces spaghetti (approx. 140 grams)
Seafood
- 1/2 pound shrimp, thawed, peeled, and deveined
- 1/2 pound scallops, thawed, patted dry
Vegetables & Aromatics
- 3–5 cloves garlic, minced (depending on size)
- 1.5 cups cherry tomatoes
- 2 cups baby spinach
- 1/2 a lemon, zest and juice
Oils & Seasonings
- 1/4 cup olive oil (divided: 1 tbsp + 1 tbsp + 2 tbsp)
- 1/4 teaspoon red pepper flakes (or more to taste)
- Salt and pepper, to taste
Optional
- Freshly grated parmesan cheese (such as Parmigiano Reggiano) for serving
Instructions
- PREP: Thaw the shrimp and scallops fully, removing any tails and shells. Pat them dry using paper towels to ensure even cooking and browning. Mince the garlic cloves finely. Zest the lemon first, then juice it and set both aside for later use.
- COOK PASTA: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until al dente. Drain the pasta thoroughly and set aside.
- COOK SCALLOPS: Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Once the oil is hot, place the scallops in the pan and cook for about 2 minutes per side, or until they turn opaque and develop a slight golden crust. Remove scallops from the pan and keep them on a clean plate.
- COOK SHRIMP: Using the same pan, add the shrimp and cook for 1 to 2 minutes on each side until they become opaque and pink throughout. Remove and set aside with the scallops.
- COOK VEGGIES: Add another tablespoon of olive oil to the pan and reduce the heat slightly to medium. Sauté the minced garlic for about 2 minutes until fragrant but not browned. Add the cherry tomatoes and cook for 5 minutes, allowing them to soften and burst, releasing their juices. Then stir in the baby spinach and cook for an additional 2 minutes until wilted.
- COMBINE: Turn off the heat under the pan. Add the cooked pasta, shrimp, and scallops to the vegetables. Pour in the lemon juice, add the lemon zest, red pepper flakes, and the remaining 2 tablespoons of olive oil. Season well with salt and freshly ground black pepper. Toss everything gently but thoroughly to combine all flavors evenly. Taste and adjust seasoning as needed.
- SERVE: Plate the pasta and seafood mixture, optionally topping with freshly grated parmesan cheese. Serve immediately and enjoy your vibrant, delicious meal.
Notes
- Patting the seafood dry before cooking ensures optimal browning and flavor.
- Adjust garlic and red pepper flakes according to your spice preference.
- Use freshly grated parmesan for best flavor; omit for a dairy-free option.
- You can substitute spinach with kale or arugula if preferred.
- Reserve some pasta water to loosen the sauce if the dish feels dry when combining ingredients.
