Shrimp and Scallop Pasta
User Reviews
4.3
540 reviews
Good
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
25 mins
-
Servings
4
-
Calories
704 kcal
-
Course
Main Course
-
Cuisine
Italian
Shrimp and Scallop Pasta
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This Shrimp and Scallop Pasta is a quick, elegant, and flavorful dinner perfect for date night or an easy midweek meal. The sweetness of the shellfish works wonderfully with the sauce, which is made simply with a splash of wine, plenty of garlic, butter, parsley, and lemon. Think of this as a Shrimp and Scallop Scampi. Seafood pasta with plenty of garlic! What is not to love?
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Ingredients
- 12 oz long pasta (see note 1)
- 1 tablespoon salt
For the scallops
- 2 tablespoons olive oil
- 12 raw sea scallops (see note 2)
- ¼ teaspoon salt
For the shrimp
- 2 tablespoon olive oil
- 16 jumbo shrimp raw, peeled, and deveined (see note 2)
- ¼ teaspoon salt
For the sauce
- ¼ cup white wine (see note 3)
- ¼ cup broth chicken, fish or vegetable
- 4 tablespoons butter
- 6 cloves garlic minced (see note 4)
- ½ cup chopped fresh parsley
- grated zest of ½ lemon
- ¼ cup freshly squeezed lemon juice
- ½ teaspoon freshly ground black pepper
- pinch red pepper flakes optional
- salt to taste
Instructions
- Bring a large pan of water to a boil. Add the salt and cook the pasta for 1 minute less than the packet instructions.1 tablespoon salt12 oz / 340 g long pasta
- Once cooked, reserve 1 ½ cups of the pasta cooking liquid and drain the pasta.
- Once the pasta is in the water, start the seafood.
- Ensure the scallops and shrimp are dry by patting them with a paper towel to remove any moisture. Then leave them to sit on a sheet of paper towel.
- Heat the oil in a large skillet/frying pan over medium-high heat.2 tablespoons / 4 tablespoons olive oil
- Season the scallops with salt. Then carefully and quickly add the scallops to the frying pan. Do them individually, starting at 12 o'clock and working around the outside of the pan.12 raw sea scallops¼ teaspoon salt
- Cook the scallops for 90 seconds on one side, then flip the scallops and cook for a further 60 seconds. Remove from the pan.
- Add the oil to the same frying pan/skillet.2 tablespoon olive oil
- Season the shrimp with salt, then add to the frying pan and cook for 2 minutes, then turn and cook for a further 2 minutes. Remove the shrimp from the pan and set them aside.16 jumbo shrimp¼ teaspoon salt
- Pour the wine and broth into the pan and allow to bubble for 30 seconds, scraping the bottom of the frying pan.¼ cup broth¼ cup / 60 ml white wine
- Reduce the heat to low and melt the butter. Add in the minced garlic, cooking for 3 minutes, until fragrant but not colored.4 tablespoons butter6 cloves / 2 tablespoons garlic
- Add the chopped parsley, lemon zest, lemon juice, black pepper and red pepper flakes. Stir well and bring to a simmer.½ cup / 30 g chopped fresh parsley grated zest of ½ lemon¼ cup / 61 ml freshly squeezed lemon juice½ teaspoon / 0.5 teaspoon freshly ground black pepperpinch red pepper flakes
- Add the drained pasta, add ½ cup/125ml of the reserved pasta water and keep stirring until the pasta has absorbed the sauce. (about 1-2 minutes) I find tongs work well for this as they can lift and turn the pasta quickly.
- Add more pasta water if needed, until the pasta is cooked perfectly and coated in the butter sauce.
- Add the cooked seafood, toss gently over medium heat for 30 seconds, taste for seasoning (it will probably need salt) and serve immediately. salt
Notes
- Long pasta works best with the garlic butter sauce, so I would suggest using linguine, spaghetti, or tagliatelle. But this would also work with a farfalle (butterfly/bowtie pasta) or rotini. Avoid pasta shapes with holes in them, like penne and or rigatoni.
- The recipe is written for four people, and each serving contains four shrimp and three scallops. Feel free to
- reduce or increase
- the number of scallops and or shrimp according to budget or availability.
- If you have
- frozen seafood
- , ensure it is
- fully defrosted and dry
- before you start to cook it. (see above for more tips with the scallops)
- With
- fresh seafood
- , make sure it is
- dry
- before you start cooking.
- Long pasta works best with the garlic butter sauce, so I would suggest using linguine, spaghetti, or tagliatelle. But this would also work with a farfalle (butterfly/bowtie pasta) or rotini. Avoid pasta shapes with holes in them, like penne and or rigatoni.
- The recipe is written for four people, and each serving contains four shrimp and three scallops. Feel free to reduce or increase the number of scallops and or shrimp according to budget or availability. If you have frozen seafood, ensure it is fully defrosted and dry before you start to cook it. (see above for more tips with the scallops) With fresh seafood, make sure it is dry before you start cooking.
- If you don't consume alcohol, you can switch the wine out for broth/stock.
- 6 cloves give the sauce a nice garlic flavor without being too strong. But as with every recipe I write, I encourage you to measure garlic with your heart. So feel free to add more (or less).
Nutrition Information
Show Details
Calories
704kcal
(35%)
Carbohydrates
90g
(30%)
Protein
22g
(44%)
Fat
27g
(42%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
47mg
(16%)
Sodium
2038mg
(85%)
Potassium
447mg
(13%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
986IU
(20%)
Vitamin C
17mg
(19%)
Calcium
55mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 704 kcal
% Daily Value*
| Calories | 704kcal | 35% |
| Carbohydrates | 90g | 30% |
| Protein | 22g | 44% |
| Fat | 27g | 42% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 47mg | 16% |
| Sodium | 2038mg | 85% |
| Potassium | 447mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 986IU | 20% |
| Vitamin C | 17mg | 19% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
540 reviews
Good
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