Servings
Font
Back
Summer Seafood Pasta with White Wine Sauce
4.8 from 24 votes

Summer Seafood Pasta with White Wine Sauce

The most delish Summer Seafood Pasta with White Wine Sauce! Easily doubles or triples to feed a crowd!

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 2 People
Calories: 1143 kcal
Course: Main Course
Cuisine: Mediterranean, Italian

Ingredients

  • ¾ pound spaghetti
  • ½ pound sea scallop frozen and thawed
  • ½ pound Shrimp raw, wild, 31-40 count
  • salt Kosher salt and freshly ground
  • black pepper Kosher salt and freshly ground
  • 2 tablespoon olive oil plus some for drizzling
  • 3 tablespoons butter divided
  • 4 cloves garlic chopped
  • 1 shallot finely chopped, large
  • ½ teaspoon red pepper flakes crushed
  • 4 thyme leaves removed and chopped, sprigs, fresh
  • 1 cup white wine Sauv Blanc
  • 1 cup basil torn, fresh
  • 1 lemon zested and juiced

Instructions

    Cup of Yum
  1. Cook the pasta to package directions. Hold off on starting the scallops until you start your pasta.
  2. Remove the muscle from the scallops and pat dry with a paper towel. Season the scallops heavily with salt and pepper. 
  3. Preheat a large skillet (I like a cast iron skillet for this) over medium high heat. Add the olive oil and 2 tablespoons of the butter. When butter melts into oil, add scallops. Sear the scallops for 2-3 minutes on each side until super golden brown, then remove from pan and tent loosely with foil to keep warm. Add the remaining butter and another tablespoon of oil and cook the shrimp until pink.
  4. Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, salt and pepper. Reduce heat to medium low and sauté garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and scrape up any pan drippings. Reduce the wine for 1 minute and add the lemon zest and juice and the remaining 1 tablespoon of butter and stir the mixture until the butter has melted. Add the cooked pasta and cook for about 30 seconds, just to combine and let the pasta soak up the sauce. Nestle the scallops and shrimp back into the skillet to serve. Garnish with basil

Notes

  • There are a few key rules when prepping scallops – all of which are super easy! First, if you open them and the side muscle is still intact, remove it from each scallop. 
  • Then just pat them super dry and season liberally with salt and pepper. That’s it! 
  • When it comes to cooking scallops, you’ll want to coat a pan in olive oil and have the heat fairly high. Once you add the scallops, they’ll form a golden crust in about 2-3 minutes. Once you’ve got the crust on one side, just flip and cook the other side until that has a crust as well. Voila!  
  • Let’s talk prepping shrimp: if you’re thinking ahead, you can take shrimp out of the freezer and transfer it to the fridge and let it thaw overnight. If you need the shrimp faster, take it out of the freeze and let it thaw in a bowl of cold water on the counter. WARM WATER will mess with their texture so make sure it’s cold! Regardless of which way you use to defrost, once they are thawed, lay them out on a paper towel to dry them off and then get cooking.
  • As a general rule here’s what shrimp should look like in it’s cooking process: undercooked shrimp are a wide and flexible “U” shape, overcooked shrimp are an”O” shape and completely curls up on itself in a tight O, and perfectly cooked shrimp are a “C” in shape and ready to eat!

Nutrition Information

Calories 1143kcal (57%) Carbohydrates 141g (47%) Protein 61g (122%) Fat 35g (54%) Saturated Fat 14g (70%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 15g (75%) Trans Fat 1g (50%) Cholesterol 255mg (85%) Sodium 747mg (31%) Potassium 1161mg (25%) Fiber 8g (32%) Sugar 7g (14%) Vitamin A 1417IU (28%) Vitamin C 37mg (41%) Calcium 188mg (19%) Iron 5mg (28%)

Nutrition Facts

Serving: 2 People

Amount Per Serving

Calories 1143

% Daily Value*

Calories 1143kcal 57%
Carbohydrates 141g 47%
Protein 61g 122%
Fat 35g 54%
Saturated Fat 14g 70%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 15g 75%
Trans Fat 1g 50%
Cholesterol 255mg 85%
Sodium 747mg 31%
Potassium 1161mg 25%
Fiber 8g 32%
Sugar 7g 14%
Vitamin A 1417IU 28%
Vitamin C 37mg 41%
Calcium 188mg 19%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.