shrimp scallop recipe
The Best shrimp scallop recipe
I also appreciate how balanced this dish is for everyday eating. The protein from the shrimp and scallops keeps things satisfying, and the veggies in the sauce add color and nutrients without overpowering the meal. It’s a great way to sneak in some healthy fats and lean protein without feeling like you’re missing out on flavor. Plus, it’s so easy to customize—swap in whatever veggies you have on hand or adjust the sauce to your taste. Whether you’re feeding a crowd or just making dinner for the family, this recipe delivers a crowd-pleasing result with minimal effort.
Creamy Garlic Butter Shrimp Scallop Pasta
A quick and flavorful dish featuring tender shrimp and scallops tossed in a rich garlic butter sauce over al dente pasta. Perfect for a weeknight dinner with minimal effort.
🥘Ingredients
- 8 oz fettuccine
- 2 tbsp olive oil
- 1 lb shrimp, peeled and deveined
- 1 lb large scallops, cleaned
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tbsp lemon juice
- Salt and freshly ground black pepper to taste
👨🍳Directions
-
1
Cook the pasta according to package instructions in salted boiling water until al dente. Drain and set aside. -
2
In a large skillet, heat olive oil over medium-high heat. Add shrimp and scallops, season lightly with salt and pepper. Cook for 2–3 minutes per side until shrimp turns pink and scallops are opaque. -
3
In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in heavy cream and Parmesan, stirring until smooth. -
4
Lower heat to medium-low, add lemon juice, and simmer for 2 minutes. Toss cooked pasta in the sauce until evenly coated.
🔧Equipment
- Large skillet
- Medium saucepan
- Mixing bowls
- Wooden spoon
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Garlic Butter Shrimp Scallop Pasta Works
❓ Frequently Asked Questions About Creamy Garlic Butter Shrimp Scallop Pasta
How do I ensure my shrimp and scallops stay moist while cooking?
Shrimp and scallops can dry out quickly, but you can keep them tender by patting them dry with paper towels before cooking—this helps them sear properly. For extra moisture, lightly coat the scallops with a thin layer of olive oil or butter before adding them to the pan. Cook them over medium-high heat for just a few minutes until they’re opaque and cooked through, then remove them from the heat to rest for a minute before serving.
Can I substitute fresh shrimp for frozen?
Yes, you can, but you’ll need to thaw them first. Place frozen shrimp in a bowl of cold water for about 10–15 minutes until thawed but still chilled. Rinse them briefly under cold water to remove any ice crystals. Pat them dry before cooking to ensure a good sear. Frozen scallops work too, but they may release more liquid during cooking, so you might need to adjust the cooking time slightly.
What if I don’t have a nonstick pan?
A regular stainless steel or cast-iron skillet works fine as long as you’re gentle with the heat. Heat the pan over medium-low to avoid burning the scallops before they cook through. Use a small amount of oil or butter to prevent sticking. If the scallops stick slightly, you can gently scrape them with a spatula or spoon to release them.
How do I know when the scallops are done?
Scallops are cooked when they turn opaque and release easily from the pan. They should look slightly translucent in the center but no longer pink. For shrimp, they should be pink all the way through with no pink left in the tail. Both should be firm to the touch and just slightly tender—not mushy.
Can I make this recipe ahead of time?
This dish is best served fresh, but you can prep the ingredients ahead of time. Store the shrimp and scallops separately in the fridge until ready to cook. If you’re making a sauce, you can prepare it in advance and reheat it gently before serving. Avoid assembling the dish until the last minute to keep the shrimp and scallops from getting soggy.
