Shrimp and Scallop Pasta
User Reviews
4.3
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
704 kcal
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Course
Main Course
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Cuisine
Italian
Shrimp and Scallop Pasta
Description
Shrimp and Scallop Pasta blends pan-seared scallops and shrimp with pasta cooked just shy of al dente, then gently finished in a garlic butter sauce with white wine and broth for depth. The garlic and butter provide richness, while the lemon zest and juice give a fresh brightness that complements the natural sweetness of the seafood. The parsley adds herbaceous notes and a touch of green that cuts through the dish.
The method involves searing scallops individually to develop a golden crust and cooking shrimp separately to avoid overcrowding the pan, which preserves their texture. The reserved pasta water helps loosen the sauce to coat the noodles thoroughly.
This dish pairs well with long, flat pasta types to carry the sauce and seafood pieces effectively. It serves as a main course suited for four people when portioned with four shrimp and three scallops per serving. Adjust quantities as needed based on availability or preferences.
Care with seafood preparation is important: dry the scallops and shrimp well to achieve a proper sear without steaming. For non-drinkers, substituting broth for the white wine works without compromising the sauce's flavor. Measuring the garlic to personal taste is encouraged, as six cloves offer a balanced but noticeable garlic presence.
Ingredients
- 12 oz pasta see note 1, long
- 1 tablespoon salt
For the scallops
- 2 tablespoons olive oil
- 12 sea scallops see note 2, raw
- ¼ teaspoon salt
For the shrimp
- 2 tablespoon olive oil
- 16 Shrimp raw, peeled, and deveined (see note 2, jumbo
- 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 parsley chopped, fresh
- lemon grated zest of ½
- ¼ cup lemon juice freshly squeezed
- ½ teaspoon black pepper freshly ground
- 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
- Choose long pasta like linguine or spaghetti to best hold the garlic butter sauce; avoid pasta with holes or tubes.
- The recipe serves four with four shrimp and three scallops per portion; adjust seafood quantities as desired.
- Ensure seafood is fully thawed and patted dry before cooking to get a proper sear and flavor.
- If avoiding alcohol, replace white wine with broth or stock in the sauce.
- Garlic amount can be adapted according to taste; six cloves offer a noticeable but not overpowering flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.3
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