Seafood Pasta with Shrimp and Scallops (and Garlic!)
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
685 kcal
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Course
Main Course
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Cuisine
Italian
Seafood Pasta with Shrimp and Scallops (and Garlic!)
Description
Seafood Pasta with Shrimp and Scallops (and Garlic!) highlights fresh or thawed scallops and shrimp cooked in extra virgin olive oil, infused with minced garlic and chopped Italian parsley. The scallops are first brined to enhance texture and then seared along with shrimp to maintain their tenderness. White wine is added to deglaze the pan, creating a flavorful base that is enriched by melting salted butter into the sauce.
Large pieces of seafood are cooked shortly on high heat to avoid toughness, producing a dish where scallops and shrimp remain juicy and tender. Freshly ground black pepper adds mild spice, complemented by bright lemon wedges served alongside to provide citrus balance when desired. Tossed with short pasta such as busiati, the dish offers a pleasant contrast of textures with perfectly cooked seafood and al dente pasta.
This seafood pasta can be served directly from the pan, garnished simply with a twist of lemon. For those avoiding alcohol, water may substitute the wine without altering the preparation method. It’s recommended to avoid overcooking to preserve seafood texture.
Ingredients
- 1 lb scallops (fresh or thawed)
- 1 Tbsp kosher salt (need more for brine solution)
- 12 oz pasta (good quality, I use a short shape, like busiati)
- 3 Tbsp extra virgin olive oil
- 12 Shrimp (large, raw, fresh or frozen (thawed) peeled, and deveined)
- 3 cloves garlic (minced)
- 1 Tbsp Italian parsley chopped, fresh
- ¼ tsp black pepper (freshly ground)
- 3 oz butter (good quality, salted)
- ⅓ cup white wine see notes, dry
- 4 wedges lemon (to serve)
Instructions
- Soak the scallops for 10 minutes in a brine solution (3 Tbsp Kosher salt in 16 oz water.)
- Remove after 10 minutes and place on a rack to dry.
- Next, put a large pot of well salted water on to boil for the pasta. Once the pasta goes in, set a timer for 7 minutes before the pasta will be ready (according to package instructions.)
- Make sure the scallops are dry. If they are not, pat them dry with a paper towel. When the timer goes off, put a large cast iron pan on high heat and add the extra virgin olive oil.
- When the pan and oil are very hot, add the scallops and sear them for about 1 ½ minutes before adding the shrimp, garlic, and parsley.
- Cook for another 2 minutes, then turn the scallops and shrimp and cook for a further 1 ½ minutes. Next, add the wine, scraping the bottom of the pan; turn the heat down just to keep it warm.
- Add the butter and stir to melt. Add some freshly ground black pepper, if desired, then taste the sauce or a piece of seafood and add salt if needed.
- Drain the pasta, which should be ready, but reserve a cup or so of pasta water. You will only need this pasta water if you want to add some after mixing everything together. Add the pasta directly to the seafood sauce in the pan.
- Stir gently to incorporate all the ingredients together. Add some of the reserved pasta water.
- Serve immediately as this seafood pasta dish is best piping hot. Don't forget some crusty bread to mop up the buttery garlic and wine sauce at the end!
Notes
- Drain and dry scallops well after brining to ensure better searing and texture.
- Serve the dish with a wedge or twist of lemon to add fresh citrus brightness just before eating.
- Avoid overcooking the seafood to prevent it from becoming tough or rubbery.
- If you prefer not to use white wine in the sauce, substitute with water without changing cooking times.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 685 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 685kcal | 34% |
| Carbohydrates | 69g | 23% |
| Protein | 31g | 62% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 121mg | 40% |
| Sodium | 1206mg | 50% |
| Potassium | 538mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 620IU | 12% |
| Vitamin C | 3mg | 3% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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