shrimp and scallop scampi recipe

Written BySheba G Updated On
shrimp and scallop scampi recipe
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The Best shrimp and scallop scampi recipe

I’ve always been a big fan of seafood, and shrimp and scallop scampi is one of my go-to recipes when I’m looking for something quick and delicious. This classic Italian dish is a staple in many Italian households, and for good reason – it’s easy to make, packed with flavor, and perfect for any occasion. Whether I’m cooking for a family dinner or a special event, shrimp and scallop scampi is always a crowd-pleaser.

The combination of succulent shrimp and scallops, garlic, lemon, and herbs is absolute perfection. Plus, it’s incredibly versatile – serve it as an appetizer, a main course, or even as a topping for pasta or rice. My kids love it when I serve it with some crusty bread on the side to mop up all the flavorful sauce.

I think what I love most about this recipe is the simplicity of its ingredients and the technique involved. It’s really just about cooking the shrimp and scallops quickly in some garlic butter, then serving them over pasta or rice with a squeeze of lemon juice. Of course, there are plenty of variations you can try – add some red pepper flakes for an extra kick, or use different types of fish if you prefer.

But at its core, this recipe is all about letting the freshness of the seafood shine through. As a busy mom, I appreciate that this recipe is quick to make and can be adapted to suit whatever ingredients I have on hand. And let’s be real – who doesn’t love a good excuse to indulge in some rich and creamy sauce?

The health benefits of this recipe are another major draw for me. Shrimp and scallops are both low in fat and high in protein, making them a great choice for those looking to keep their diet balanced. And when you cook them with garlic and herbs instead of heavy sauces, you’re getting a nutrient-packed meal that will leave you feeling full but not weighed down.

Shrimp and Scallop Scampi

Shrimp and Scallop Scampi

4.5 from 990 votes

This dish combines succulent shrimp and tender scallops in a garlicky white wine and butter sauce. Served over a bed of linguine or with crusty bread, it is a quick and elegant meal perfect for weeknights or special occasions.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Pasta

12 ounces linguine or spaghetti
1 tablespoon salt for pasta water

For the Scampi

1 pound large shrimp, peeled and deveined
1 pound sea scallops, side muscle removed
4 tablespoons unsalted butter
3 tablespoons olive oil
6 cloves garlic, minced
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh parsley, chopped

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Add the linguine and cook until al dente according to package directions, typically 8 to 10 minutes.
3Drain the pasta in a colander, reserving 1/2 cup of the pasta water, and set aside.
4While the pasta cooks, pat the shrimp and scallops dry with paper towels and season both sides with 1/4 teaspoon of salt and the black pepper.
5Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat until the butter is melted and the oil shimmers.
6Add the shrimp and scallops in a single layer to the skillet and cook without moving them for 2 minutes until the bottoms are golden brown.
7Flip the seafood and cook for another 1 to 2 minutes until the shrimp are pink and opaque and the scallops are golden on both sides and firm to the touch.
8Transfer the cooked seafood to a plate and set aside.
9Reduce the heat to medium and add the remaining 1 tablespoon of olive oil and the minced garlic to the skillet.
10Cook the garlic, stirring constantly, for about 30 seconds until fragrant but not browned.
11Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan, and let the mixture simmer for 2 minutes until slightly reduced.
12Add the remaining 2 tablespoons of butter and the red pepper flakes to the skillet and stir until the butter is fully melted and incorporated.
13Return the cooked shrimp and scallops to the skillet along with the drained linguine and toss everything together gently, adding a splash of the reserved pasta water if the sauce seems too thick.
14Cook for 1 minute until the seafood is heated through and the pasta is well coated.
15Remove the skillet from the heat and sprinkle the chopped parsley over the top.
16Taste and adjust seasoning with additional salt or lemon juice if desired.
17Serve immediately in warmed bowls.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 175mg🧂Sodium: 780mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 2g🥩Protein: 30g

📝Notes

For best results, ensure the shrimp and scallops are very dry before searing to achieve a good golden crust. You can substitute gluten-free pasta if needed. Serve with lemon wedges on the side for extra brightness.

Watch Video Of How Shrimp and Scallop Scampi Works

This shrimp and scallop scampi recipe has been a staple in my household for years – not just because it’s delicious but also because it’s incredibly versatile.

Whether you’re looking for a quick weeknight dinner or something special for company, this recipe never fails to impress.

And let’s not forget about storage – leftovers can be refrigerated for up to three days or frozen for up to two months.

❓ Frequently Asked Questions About Shrimp and Scallop Scampi

Q: What type of seafood should I use for this recipe?

This recipe works beautifully with either shrimp or scallops – or both! If you’re looking for a more affordable option, shrimp are usually the way to go. But if you want to splurge on some higher-end seafood, scallops are definitely worth the investment.

Q: Can I use frozen seafood in this recipe?

Frozen seafood can be just as good as fresh – it just depends on how well it’s been thawed and handled before you buy it. Make sure to choose frozen options that have been individually quick-frozen (IQF) to preserve their texture and flavor.

Q: How do I prevent the garlic from burning in this recipe?

The key to preventing garlic from burning is to cook it slowly over low heat until it reaches your desired level of browning. You can also try adding a pinch of salt to help absorb any excess moisture from the garlic.

Q: Can I make this recipe ahead of time?

Yes – you can cook the garlic butter mixture ahead of time and store it in the fridge until you’re ready to assemble the dish.

Q: What’s the best way to reheat leftover scampi?

I like to reheat leftover scampi by adding a splash of water to the pan with the cooked seafood and then covering it with foil until everything is heated through.

Q: Can I serve scampi over anything other than pasta or rice?

Sure thing! Scampi works beautifully over noodles, zucchini noodles (zoodles), or even roasted vegetables if you’re looking for a low-carb option.

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.

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