shrimp and scallop pasta recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best shrimp and scallop pasta recipe

I have been making this shrimp and scallop pasta recipe for years and it is always a hit with my family. My kids love the tender seafood and the creamy sauce coats every piece of pasta perfectly. It is a great weeknight dinner because it comes together in about 30 minutes, but it is also fancy enough for when we have guests over. The combination of shrimp and scallops gives you a good dose of lean protein and omega-3s, which I feel good about serving to my family. I keep the ingredients simple and let the natural flavors of the seafood shine through.

Shrimp and Scallop Pasta

4.7 from 784 votes

A creamy and flavorful pasta dish featuring succulent shrimp and tender scallops in a light garlic and white wine sauce. Perfect for a quick yet elegant dinner.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Pasta

12 oz linguine or fettuccine
1 tbsp salt for pasta water

For the Seafood and Sauce

1 lb large shrimp, peeled and deveined
1 lb sea scallops, side muscle removed
3 tbsp butter
3 cloves garlic, minced
1/2 cup dry white wine
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
Salt and black pepper to taste

👨‍🍳Directions

1Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
2While the pasta cooks, pat the shrimp and scallops dry with paper towels. Season lightly with salt and pepper.
3In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add the shrimp and cook for 2 minutes per side until pink. Remove from skillet and set aside.
4Add another tablespoon of butter to the skillet. Sear the scallops for 2 minutes per side until golden brown. Remove and set aside.
5Reduce heat to medium. Add the remaining butter and garlic. Cook for 1 minute until fragrant. Pour in the white wine and let it reduce by half, about 2 minutes.
6Stir in the heavy cream and Parmesan cheese. Simmer for 3 minutes until the sauce thickens slightly. If the sauce is too thick, add a splash of reserved pasta water.
7Add the cooked pasta to the skillet and toss to coat in the sauce. Gently fold in the shrimp and scallops. Sprinkle with parsley and serve immediately.

🔧Equipment

Large pot
Large skillet
Colander
Tongs
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 180mg🧂Sodium: 650mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 28g

📝Notes

Tips: You can substitute the heavy cream with half-and-half for a lighter sauce. Be careful not to overcook the scallops or they will become tough.

Watch Video Of How Shrimp and Scallop Pasta Works

This shrimp and scallop pasta is one of my go-to recipes because it feels special without a lot of fuss. It comes together quickly for a weeknight meal but looks impressive enough for a holiday dinner or family gathering. I hope you enjoy making it as much as my family enjoys eating it.

❓ Frequently Asked Questions About Shrimp and Scallop Pasta

1. Can I use frozen shrimp and scallops for this recipe?

Yes, you can use frozen seafood. Thaw them in the refrigerator overnight or under cold running water. Pat them very dry before cooking to get a good sear.

2. What type of pasta works best with this dish?

Long pasta like linguine, fettuccine, or spaghetti works well because the sauce coats the strands evenly. You can also use penne or farfalle if you prefer.

3. Can I make this recipe dairy-free?

Yes, you can substitute the butter with olive oil and use a dairy-free cream alternative like coconut cream or cashew cream. Omit the Parmesan or use a dairy-free version.

4. How do I know when scallops are cooked properly?

Scallops cook quickly. They should be opaque and firm to the touch with a golden brown crust on each side. Overcooking makes them rubbery, so keep an eye on them.

5. Can I add vegetables to this pasta?

Absolutely. You can add spinach, cherry tomatoes, or asparagus. Saute them in the pan after the garlic and before adding the wine for best results.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts