Scampi has always been one of those “restaurant dishes” people assume takes hours to make, but the truth is, it comes together in the time it takes to cook pasta — especially when you use both shrimp and scallops. This version is rich with garlic, butter, and a splash of white wine, making it one of those meals that feels fancy but is secretly weeknight-friendly.
I first made this on a Friday night when I had friends over and wanted something impressive without spending the whole evening at the stove. By the time the pasta was cooked, the seafood was seared, and the sauce had reduced, everyone was already hovering in the kitchen asking when it would be ready. That’s the kind of dish this is — the smell alone pulls people in.
What I Like to Use (and Simple Swaps)
One of the best things about scampi is its flexibility. Here’s how I usually put it together:
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Pasta – I go for angel hair because it soaks up the sauce beautifully, but spaghetti, linguine, or even fusilli work fine.
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Shrimp – Medium or large, tails on for flavor. If you’re using frozen, make sure they’re thawed and patted dry.
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Bay Scallops – These cook fast, so they’re perfect here. Sea scallops work too — just cut them into halves or quarters.
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Butter + Olive Oil – The oil keeps the butter from burning, and the butter adds richness.
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Garlic – Fresh and minced finely. Don’t skimp.
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Dry White Wine – Sauvignon blanc or pinot grigio works well. If you don’t want wine, use chicken or seafood broth.
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Pasta Water – This starchy liquid is the secret to a silky sauce that clings to the noodles.
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Seasonings – Salt and red pepper flakes for balance and heat.
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Fresh Parsley + Lemon Juice – Brightens everything up right at the end.
If seafood isn’t in the plan, you can swap in chicken breast slices, Italian sausage, or even add mushrooms and peas for a vegetarian version.
How I Cook It
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Boil the Pasta – Start with the pasta, cooking it just shy of al dente. Save at least half a cup of pasta water before draining. Toss the pasta with a little oil or butter to keep it from sticking.
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Prep the Seafood – Peel the shrimp and keep the shells if you can — they add great flavor to the sauce. Pat scallops dry so they sear instead of steam.
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Sear the Scallops – Heat olive oil in a skillet until shimmering. Lay the scallops in without crowding, sear 1–2 minutes per side until golden, then set aside. The trick is high heat and dry scallops — any moisture will stop them from browning.
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Make the Garlic Butter Sauce – Lower the heat, melt butter, add the rest of the olive oil, then stir in garlic for about a minute until fragrant. Add white wine, pasta water, shrimp shells, salt, and red pepper flakes. Let it simmer until reduced by half.
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Cook the Shrimp – Remove the shells, add shrimp, and cook 1–2 minutes per side until just pink. Add scallops back to the skillet.
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Finish the Dish – Stir in lemon juice and parsley, then toss the pasta right into the sauce so every strand is coated. Serve with extra parsley on top if you like.
Tips That Make a Difference
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Dry Scallops = Better Sear – I usually lay mine between paper towels for a few minutes before cooking.
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Don’t Overcook the Seafood – Both shrimp and scallops turn rubbery if left on heat too long. Pull them as soon as they’re opaque.
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Wine Depth – If you have time, let the wine simmer for a few extra minutes before adding pasta water. It deepens the flavor.
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Extra Pasta Water – I always save more than I think I’ll need — it’s easier to thin a sauce than fix a dry one.
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Bread on the Side – Even with pasta, I like a crusty baguette to mop up the sauce.
How I Serve It
For weeknights, I keep it simple with pasta and maybe a quick salad. For guests, I’ll add roasted broccolini or asparagus, a loaf of bread, and a chilled glass of the same wine I used in the sauce. This dish pairs beautifully with crisp whites like sauvignon blanc or pinot grigio, but I’ve served it with prosecco for celebrations and it’s just as good.
Leftovers (If You Have Any)
This dish is at its best fresh, but if there’s extra, I refrigerate it in an airtight container and reheat gently in a skillet with a splash of broth or water. I avoid the microwave because it can overcook the seafood.
scallops and shrimp scampi
This Shrimp and Scallop Scampi is a quick, elegant dish that’s packed with garlicky goodness, tender seafood, and silky angel hair pasta.
Ingredients
- ½ pound bay scallops (about 15–18), patted dry
- ½ pound shell-on shrimp (about 15–18), peeled and deveined, shells reserved
- ½ pound angel hair pasta (reserve ½ cup pasta water)
- 4 cloves garlic, finely minced
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 cup dry white wine
- Juice of 1 lemon
- 3 tablespoons fresh parsley, chopped
- 1 teaspoon salt, or to taste
- 1 teaspoon red pepper flakes
- Olive oil, for searing
Instructions
- Bring a pot of salted water to a boil and cook the angel hair pasta until al dente, following package directions. Before draining, reserve ½ cup of the pasta water, then set the pasta aside.
- While the pasta cooks, heat a drizzle of olive oil in a large skillet over medium-high heat. Pat the scallops completely dry, then sear them for about 1–2 minutes per side until golden brown. Remove and keep warm.
- Lower the heat to medium-low, then add the butter and remaining olive oil to the same skillet. Stir in the garlic and cook just until fragrant, about 1 minute.
- Add the white wine, reserved pasta water, shrimp shells, salt, and red pepper flakes. Let the mixture simmer until reduced by about half, leaving roughly ¾ cup of liquid. Remove the shrimp shells.
- Add the shrimp to the pan and cook for 1–2 minutes per side, just until they turn pink. Return the scallops to the skillet and stir gently to combine with the sauce.
- Squeeze in the lemon juice, sprinkle with parsley, and toss everything together. Add the cooked pasta directly into the skillet, tossing until the strands are coated with the garlicky seafood sauce.
- Serve immediately, garnished with extra parsley if desired.
Notes
- For an extra indulgent twist, add a sprinkle of Parmesan cheese or a knob of butter just before serving for a richer, silkier sauce.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 479Total Fat 18gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 11gCholesterol 41mgSodium 929mgCarbohydrates 50gFiber 3gSugar 2gProtein 20g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Shrimp and scallop scampi is the kind of recipe that makes you feel like you’re eating at a seaside restaurant without leaving home. It’s quick enough for a Wednesday night but special enough for an anniversary dinner. Every time I make it, I’m reminded that a little garlic, butter, and good seafood can turn a simple evening into something memorable — and judging by the empty plates at my table, I think my guests agree.
