Description
A delicious and easy-to-make Shrimp Scallop Pasta featuring spaghetti tossed with seared scallops and shrimp, cherry tomatoes, and a light lemon and white wine sauce. Perfect for a flavorful Italian seafood dinner.
Ingredients
Scale
Pasta
- 8 ounces spaghetti or linguine
Seafood and Vegetables
- 8 ounces large shrimp, peeled and deveined
- 8 ounces sea scallops, patted dry
- 1 pint cherry tomatoes, halved
Seasonings and Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup dry white wine or chicken broth
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- Grated Parmesan cheese for serving (optional)
Instructions
- Cook Pasta: Cook the spaghetti or linguine according to package instructions until al dente. Drain the pasta and set aside, reserving 1/2 cup of the pasta cooking water for use in the sauce.
- Sear Scallops: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the scallops in a single layer and sear for 2 minutes on each side until they develop a golden crust and become opaque. Remove scallops from the skillet and set aside.
- Cook Shrimp: Add the remaining tablespoon of olive oil to the skillet, then add the shrimp. Cook the shrimp for 1 to 2 minutes per side until they turn pink and are cooked through. Remove shrimp and set aside with the scallops.
- Sauté Aromatics and Tomatoes: Reduce heat to medium, add minced garlic and red pepper flakes to the skillet, and sauté for about 30 seconds until fragrant. Add the halved cherry tomatoes and cook for 3 to 4 minutes until they soften.
- Deglaze and Simmer Sauce: Pour in the white wine or chicken broth to deglaze the pan, scraping any browned bits from the bottom. Stir in the lemon juice and allow the sauce to simmer for 2 to 3 minutes to meld the flavors.
- Combine and Toss: Return the shrimp and scallops to the skillet along with the cooked pasta. Toss everything together thoroughly, adding reserved pasta water as needed to loosen the sauce to your preferred consistency. Season with salt and pepper to taste.
- Garnish and Serve: Sprinkle freshly chopped parsley and grated Parmesan cheese over the pasta if desired. Serve immediately while warm.
Notes
- Ensure scallops are very dry before searing to achieve a perfect golden crust.
- Use gluten-free pasta if you need this recipe to be gluten-free.
- You can substitute dry white wine with chicken broth for a non-alcoholic version.
