This Seafood Pasta with Shrimp and Scallops is one of those recipes that looks fancy but is secretly one of the quickest dinners I make. The combination of buttery garlic, sweet shrimp, and delicate scallops wrapped around warm pasta is pure comfort with a touch of elegance.
The first time I made this dish, it was on a weeknight when I was tired but craving something special. By the time the pasta was cooked, the shrimp and scallops were already seared, and the sauce was bubbling away. Twenty-five minutes later, it felt like I’d treated myself to a little seafood restaurant dinner right at home.
Why I Love This Recipe
There’s something truly satisfying about making a dish that tastes restaurant-level without needing an entire evening to cook it. The garlic butter sauce alone is enough to make anyone weak at the knees, but when it soaks into al dente pasta with tender seafood, it’s on another level.
This is my go-to meal when I want to impress guests without getting stressed. It’s light but rich, flavorful but simple. It’s one of those dishes that earns a quiet moment at the table with everyone focused on their plates.
Ingredients You’ll Need
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Shrimp – Fresh or frozen, peeled and deveined.
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Scallops – Sea scallops work best for this recipe; they get that golden crust so beautifully.
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Pasta – I love using busiati or linguine, but spaghetti or penne work just fine.
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Butter – Unsalted gives more control over the saltiness of the dish.
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Garlic – The star of the show, so go for fresh cloves, not jarred.
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Olive oil – Helps keep the butter from burning.
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Fresh parsley – Brightens up the flavor.
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Salt and pepper – Simple seasoning to let the seafood shine.
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Optional splash of white wine or lemon – Adds a subtle lift to the sauce.
I’ve made this with different pasta shapes depending on what’s in my pantry, and it always works. But if you can get your hands on busiati, it holds onto the sauce beautifully.
Step-by-Step Cooking Method
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Cook the pasta: Boil in salted water until just al dente. Reserve some pasta water before draining.
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Prep the seafood: Pat the shrimp and scallops dry. This step is key — it helps them sear instead of steam.
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Sear the scallops: Heat olive oil and a knob of butter in a large skillet. Sear the scallops until golden on both sides. Remove and set aside.
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Cook the shrimp: In the same pan, add another touch of butter and sear the shrimp for 1–2 minutes per side. Remove and set aside with the scallops.
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Make the garlic butter sauce: Lower the heat, melt the remaining butter, and sauté the garlic just until fragrant. If you’re adding wine or lemon juice, pour it in now and let it simmer for a minute.
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Bring it together: Add the cooked pasta to the pan, toss with the sauce, and if needed, splash in a bit of reserved pasta water to loosen it up. Fold in the shrimp and scallops. Finish with parsley and a pinch of black pepper.
When the garlic hits the butter, the whole kitchen smells incredible. It’s that kind of aroma that makes everyone wander into the kitchen to ask, “What are you making?”
Real-Life Tips That Make a Difference
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Dry your seafood well. If there’s too much moisture, they’ll steam and turn rubbery instead of getting that nice golden edge.
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Don’t overcook. Shrimp curl up and scallops turn tough if left too long. They should just turn opaque and slightly firm.
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Use good butter. This isn’t the place to skimp — quality butter gives the sauce its smooth, rich flavor.
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Reserve pasta water. It’s like liquid gold for pasta sauces, helping everything cling perfectly.
I learned this timing trick over the years: I start boiling the pasta and, right when it’s halfway done, I begin searing the seafood. By the time the pasta’s ready, the rest falls right into place.
Using Frozen Seafood
Frozen shrimp and scallops work perfectly here. I usually thaw them in a colander under cool running water or in the fridge overnight. Once thawed, I always pat them dry with paper towels. It makes all the difference between a golden sear and a sad, soggy result.
Serving Ideas That Never Fail
This pasta doesn’t need much — it’s flavorful on its own. But I love to serve it with:
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A crisp salad with lemon vinaigrette.
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Garlic bread to mop up the buttery sauce.
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A chilled glass of white wine or sparkling water with lemon.
For a lighter option, I sometimes skip the pasta and spoon the seafood over zucchini noodles or fluffy rice. It’s just as satisfying.
Storing and Reheating
Leftovers keep well in an airtight container for up to 2 days. To reheat, I gently warm the pasta in a skillet over low heat with a splash of water or broth to revive the sauce. I avoid the microwave because shrimp and scallops can turn rubbery fast if overheated.
If I know I’ll have leftovers, I keep the seafood separate from the pasta so it reheats more gently.
FAQs
Can I use other seafood?
Yes. Mussels, calamari, or chunks of white fish fit beautifully into this recipe.
What pasta shape works best?
Linguine is a classic, but busiati holds the sauce really well. Spaghetti or even penne work too.
Can I skip the wine?
Of course. A squeeze of lemon juice adds the same brightness.
How do I avoid overcooking scallops?
Sear them over medium-high heat for about 1–2 minutes per side. They should be golden but still tender.
Can I make this gluten-free?
Yes, just use your favorite gluten-free pasta or serve over rice or quinoa.
Seafood Pasta with Shrimp and Scallops
Buttery garlic wine sauce, tender shrimp, and perfectly seared scallops come together in this elegant yet easy seafood pasta.
Ingredients
- 1 lb scallops (fresh or thawed)
- 1 tablespoon kosher salt (plus extra for brine and pasta water)
- 12 oz pasta (short shape like busiati or penne)
- 3 tablespoons extra virgin olive oil
- 12 large shrimp (peeled, deveined, fresh or thawed)
- 3 cloves garlic, minced
- 1 tablespoon fresh Italian parsley, chopped
- ¼ teaspoon freshly ground black pepper
- 3 oz salted butter
- ⅓ cup dry white wine
- 4 lemon wedges (for serving)
Instructions
- In a medium bowl, dissolve 3 tablespoons of kosher salt in 16 oz of water to create a brine. Soak the scallops in this solution for 10 minutes, then drain and place on a rack or paper towels to dry.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Time it so the pasta finishes just as the seafood sauce is ready.
- Pat the scallops completely dry. Heat a large cast iron skillet over high heat and add the olive oil. Once the oil is shimmering hot, place the scallops in the pan. Sear for 1½ minutes.
- Add the shrimp, garlic, and parsley. Cook for 2 minutes, then flip the seafood and cook another 1½ minutes until golden and just cooked through.
- Pour in the white wine, scraping up any bits from the bottom of the pan. Lower the heat to keep the sauce warm, then add the butter and let it melt into the sauce. Season with black pepper and taste for salt.
- Drain the pasta (reserving about 1 cup of the cooking water) and add it directly to the skillet. Toss gently to combine everything, adding a splash of pasta water if needed to loosen the sauce.
- Serve immediately with lemon wedges on the side. A slice of crusty bread is perfect for soaking up every last drop of buttery garlic wine sauce.
Notes
- Avoid overcooking the seafood — shrimp and scallops cook quickly and can become rubbery if left too long.
- If you prefer to skip the wine, water works as a substitute.
- Finish with an extra squeeze of lemon for brightness.
- This dish is best served hot straight from the pan.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 566Total Fat 30gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 15gCholesterol 127mgSodium 1998mgCarbohydrates 42gFiber 4gSugar 3gProtein 33g
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
This Seafood Pasta with Shrimp and Scallops is one of those dishes that always feels like a small celebration. It’s simple enough for a quiet weeknight but impressive enough for guests.
The buttery garlic sauce clings to the pasta, the shrimp and scallops stay tender, and every bite tastes like something special. I’ve made this countless times, and it never fails to make the table go quiet for those first few delicious bites.
