Scallop Shrimp Pasta with Burst Cherry Tomatoes
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
3 people
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Calories
431 kcal
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Course
Main Course
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Cuisine
American
Scallop Shrimp Pasta with Burst Cherry Tomatoes
Description
This Scallop Shrimp Pasta with Burst Cherry Tomatoes centers around seared scallops and shrimp paired with linguine. Cherry tomatoes are broiled until their skins burst, releasing bright, juicy flavor that blends with the garlic, white wine, and butter sauce. The scallops and shrimp are carefully dried and seared to create a browned crust while maintaining juiciness inside. The linguine is cooked just shy of al dente and then combined with the seafood, tomatoes, and sauce to complete the dish. Parsley adds a fresh herbal note, and black pepper seasons it throughout.
The dish cooks in stages to ensure all components are at their best: cherry tomatoes are burst under the broiler, seafood is seared quickly on high heat, and pasta is cooked to match. This layering preserves texture and flavor contrasts—the juicy tomato bursts, browned seafood edges, and tender pasta strands.
Serve this pasta right after tossing all ingredients together to maintain the balance of textures and avoid overcooked seafood. It pairs well with a light green salad or crusty bread to complement the sauce. Variations such as using stock instead of wine or adding spinach are possible, but this recipe highlights the natural flavors of seafood and fresh tomatoes.
Timing is important to finish the dish within 20-30 minutes; start with boiling pasta, then broil tomatoes and sear seafood while pasta cooks.Use fairly large sea scallops for best texture; experiment with pasta types but avoid short pasta which may not complement seafood well.Optional additions include red pepper flakes for heat or substituting sun-dried tomatoes for burst cherry tomatoes.
Ingredients
- salt
- 6-8 oz linguine (or other pasta of your choice)
- 6 oz cherry tomato
- olive oil
- 8-10 oz scallops
- 8 oz Shrimp peeled and deveined
- 3 garlic large cloves, minced
- 1/2 cup white wine
- 1 1/2 tablespoons butter unsalted
- parsley about 1-2 tablespoons, finely chopped
- black pepper
Instructions
- Gather all ingredients and set the oven broiler to high.
- In a large pot with boiling water, season the water generously with salt. Add pasta and cook until near al dente (just a touch under) according to package instructions. Reserve some pasta cooking water.
- Spread cherry tomatoes on a baking sheet lined with foil. Broil for 3-4 minutes until burst, remove from oven and set aside.
- Pat scallops and shrimp dry with paper towel, sprinkle both sides with salt and pepper. In a pan over medium high heat, add oil and when it's sizzling hot, add scallops. Leave them untouched and sear for 2-3 minutes or until the bottom is browned (amount of time depends on the scallop size and your stove). Flip and sear the other side for 1-2 minutes until browned. Transfer to a plate.
- Add some more oil to the pan if needed. Add shrimp and sear for 1-1 1/2 minutes until the outside is no longer pink and shrimp are almost cooked through. Transfer to the same plate with scallops.
- Reduce heat to medium, add some more oil to the pan and then add garlic. Sauté for a few seconds until fragrant and then add white wine. Deglaze the pan and let it cook for about 20 seconds. Add cherry tomatoes, pasta, butter, shrimp and scallops along with any juice on the plate. Mix thoroughly until butter is melted and flavors are combined. If the pasta is too dry, adjust with some reserved pasta water. Season with salt and pepper to taste.
- Transfer to serving plates. Sprinkle parsley on top and serve immediately.
Notes
- Time your cooking steps to complete the dish in roughly 20-30 minutes; begin by boiling pasta, then broil tomatoes and sear seafood while pasta cooks.
- Use large sea scallops for optimal results; while other pasta types are possible, avoid short pasta in seafood dishes to maintain texture balance.
- Consider variations like using stock instead of white wine or adding red pepper flakes for heat; sun-dried tomatoes can replace burst cherry tomatoes for a different flavor.
- Spinach can be added for extra greens if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3people
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 48g | 16% |
| Protein | 32g | 64% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 223mg | 74% |
| Sodium | 945mg | 39% |
| Potassium | 493mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 450IU | 9% |
| Vitamin C | 16mg | 18% |
| Calcium | 136mg | 14% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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