Shrimp and Scallop – This shrimp scallop pasta combines tender shrimp and buttery scallops in a mouthwatering sauce that highlights the natural flavors of the sea for a quick weeknight meal.
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes, making it perfect for busy weeknights.
- Restaurant-quality dish: Elevate your home-cooking game with a dish that feels luxurious without requiring too much effort.
- Customizable: Add your favorite herbs, swap ingredients, or adjust seasoning to make this recipe your own.
Let’s dive into the details of this delicious shrimp and scallop recipe, with all the tips and tricks you need to make it perfectly every time.
Variations to Try
This shrimp and scallop recipe is highly versatile. Here are some fun variations to switch it up:
Vegetable Medley: Add sautéed vegetables such as zucchini, bell peppers, or spinach for added color and texture.
Creamy Version: Add ½ cup of heavy cream or coconut milk to the sauce for a rich, velvety finish.
Spicy Cajun Twist: Season the shrimp and scallops with Cajun seasoning for a kick of heat. Pair with rice or pasta for a Southern-inspired meal.
Pasta Pairing: Serve the shrimp and scallops over your favorite pasta (like linguine or angel hair) for a heartier option. You can double the sauce ingredients to make it saucier.
How to Serve Shrimp and Scallops
This dish can be served in various ways depending on your preferences. Here are a few serving ideas:
- Over Pasta: Toss with cooked linguine, fettuccine, or spaghetti for a luxurious seafood pasta.
- With Rice: Serve over a bed of white rice, wild rice, or even a creamy risotto for a satisfying meal.
- On a Salad: For a lighter option, serve the shrimp and scallops over a fresh arugula or mixed greens salad with a light vinaigrette.
- With Crusty Bread: Pair with a loaf of crusty bread to soak up the delicious garlic butter sauce.
Storing and Reheating
If you have leftovers (which is rare because it’s so delicious!), here’s how you can store and reheat them:
- Storage: Store the cooked shrimp and scallops in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a skillet over low heat, adding a splash of broth or white wine to loosen the sauce. Avoid microwaving, as it can make the seafood rubbery.
Freezing Tip: While it’s best to enjoy this dish fresh, you can freeze the cooked shrimp and scallops. Store them in an airtight container for up to 2 months. Thaw in the fridge overnight before reheating.
Recipe FAQs
Q: Can I use frozen shrimp and scallops?
A: Absolutely! Just make sure to thaw them completely and pat them dry before cooking to avoid excess moisture in the pan.
Q: What wine pairs best with shrimp and scallops?
A: A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully with the delicate flavors of seafood and garlic butter.
Q: Can I make this dish dairy-free?
A: Yes! You can swap the butter for olive oil or a plant-based butter alternative. For a creamy dairy-free version, coconut milk works well.
Q: How do I know if scallops are cooked?
A: Scallops are done when they are opaque in the center and have a firm texture. Be careful not to overcook them, as they can become tough.
Shrimp and Scallop Pasta
Shrimp and Scallop - This shrimp scallop pasta combines tender shrimp and buttery scallops in a mouthwatering sauce that highlights the natural flavors of the sea for a quick weeknight meal.
Ingredients
- 8 shrimp (16-20 count), peeled & deveined
- 6 sea scallops (12 oz)
- 3 tbsp unsalted butter, divided
- 1/2 tsp seafood seasoning
- 1/4 cup shallots, finely chopped
- 1/2 cup frozen peas, thawed
- 1/3 cup white wine (or chicken broth)
- 1-1/2 cups small mushrooms, halved
- 4 oz uncooked angel hair pasta
- 1/4 to 1/2 tsp crushed red pepper flakes
- 1/4 tsp salt
- 1/4 cup + 1 tbsp fresh parsley, chopped
- 2 garlic cloves, minced
- 2 tbsp grapeseed oil
Instructions
- Prep the Seafood: Pat shrimp and scallops dry, then sprinkle with seafood seasoning.
- Sauté the Veggies: Melt 1 tbsp butter in a small skillet over medium heat. Sauté mushrooms for 3 minutes, add peas, and cook for 3-4 minutes until tender.
- Remove veggies and set aside. In the same skillet, add shallots and 1 tbsp butter, cook until soft (1-2 minutes). Stir in the white wine and let it simmer while you prepare the rest.
- Cook the Pasta: In a large saucepan, cook angel hair pasta as per package instructions. Drain, saving 1/2 cup pasta water.
- Return pasta to the pan, and toss with 1/4 cup parsley, garlic, red pepper flakes, salt, the veggie mix, and remaining butter. Add a bit of the pasta water to keep it moist.
- Sear the Seafood: Heat grapeseed oil in a large skillet over medium-high heat. Sear the scallops and shrimp for 2-3 minutes per side, until scallops are golden brown and shrimp are pink and firm.
- Combine & Serve: Toss the seared seafood with the pasta and sauce. Garnish with the remaining parsley and serve immediately.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 679Total Fat 33gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 18gCholesterol 104mgSodium 937mgCarbohydrates 65gFiber 8gSugar 9gProtein 26g
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 Thoughts
This shrimp and scallop recipe is a true gem for seafood lovers. It’s elegant, easy to make, and bursting with flavor. Whether you serve it over pasta, rice, or enjoy it with a simple salad, it’s a guaranteed hit. The beauty of this recipe lies in its versatility and simplicity—you can adjust it to suit your taste or the occasion.
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