Few meals capture the elegance of coastal dining like a perfectly prepared seafood pasta. Creamy, flavorful, and brimming with the taste of the ocean, a combination of shrimp and scallops tossed with linguine makes for a meal that is both comforting and sophisticated. Whether you’re hosting guests, planning a romantic dinner, or simply indulging in your love for seafood, this Seafood Pasta with Shrimp and Scallops delivers restaurant-quality flavor with approachable steps you can master at home.
Why This Recipe Works
The key to an outstanding seafood pasta lies in balancing fresh, high-quality ingredients with simple but precise cooking methods. Shrimp and scallops both cook quickly, making them the perfect proteins for pasta. When paired with garlic, white wine, cherry tomatoes, and fresh herbs, the result is a vibrant sauce that clings beautifully to linguine. This dish showcases the natural sweetness of seafood, the acidity of tomatoes and wine, and the richness of butter, creating harmony in every bite.
Ingredients
To make this dish, you’ll need the following:
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1 pound dried linguine pasta
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1 large shallot, finely diced
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4 garlic cloves, minced
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2 pints cherry tomatoes (about 1 1/2 pounds), halved
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1/2 bunch fresh parsley, chopped
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8 ounces large scallops (about 8 to 9 pieces)
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8 ounces large shrimp, peeled and deveined
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1 3/4 teaspoons kosher salt, divided, plus more as needed
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Freshly ground black pepper, to taste
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3 tablespoons olive oil, divided
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1 pinch red pepper flakes (optional, for heat)
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1/2 cup dry white wine
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2 tablespoons unsalted butter
Optional garnish: lemon wedges for serving, grated Parmesan cheese (though Italians traditionally skip cheese with seafood pasta).
Step-by-Step Instructions
1. Cooking the Pasta
Bring a large pot of salted water to a rolling boil. Add the linguine and cook until al dente, usually 1–2 minutes less than the package directions. Reserve 1 cup of the pasta cooking water, then drain the pasta. This starchy water will help bind the sauce later.
2. Preparing the Seafood
Pat the shrimp and scallops dry with paper towels. Moisture prevents proper browning, so drying them is crucial. Season both with a sprinkle of kosher salt and black pepper.
3. Searing the Scallops
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the scallops in a single layer, being careful not to overcrowd the pan. Sear without moving them for 2–3 minutes until a golden crust forms. Flip and cook for 1–2 more minutes until opaque in the center. Transfer scallops to a plate and set aside.
4. Cooking the Shrimp
In the same skillet, add another tablespoon of olive oil. Add the shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque. Remove and set aside with the scallops.
5. Building the Sauce
Reduce the heat to medium. Add the remaining tablespoon of olive oil to the skillet. Sauté the shallot until softened, about 3 minutes, then add the garlic and cook for 1 minute until fragrant. Toss in the cherry tomatoes, season with 1/2 teaspoon salt, and cook until they begin to soften and release their juices, about 5–7 minutes. Add a pinch of red pepper flakes for subtle heat.
6. Deglazing with Wine
Pour in the white wine and scrape up any browned bits from the bottom of the pan. Simmer for 2–3 minutes until the alcohol evaporates and the liquid reduces slightly.
7. Combining Pasta and Sauce
Add the drained linguine directly to the skillet, tossing it with the tomato-wine sauce. Add a splash of reserved pasta water if the sauce seems too dry. Stir in the butter and fresh parsley to create a silky, glossy finish.
8. Returning the Seafood
Finally, add the shrimp and scallops back to the skillet, gently folding them into the pasta. Cook for 1–2 minutes just to warm everything through. Taste and adjust seasoning with more salt and pepper if needed.
9. Serving
Serve immediately, garnished with additional parsley. For brightness, squeeze fresh lemon juice over the top just before serving.
Tips for Success
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Use Dry Pack Scallops – Avoid wet-pack scallops treated with preservatives, as they release excess liquid and won’t sear properly.
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Don’t Overcook Seafood – Both shrimp and scallops cook quickly. Watch carefully to avoid turning them rubbery.
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Reserve Pasta Water – The starchy liquid helps the sauce adhere to the pasta and adds creaminess without extra cream.
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Choose the Right Wine – Use a dry white wine like Sauvignon Blanc or Pinot Grigio; avoid overly sweet wines.
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Fresh Herbs Matter – Fresh parsley adds brightness and balances the richness of the butter and seafood.
Suggested Side Dishes
Pairing sides with seafood pasta elevates the meal into a full dining experience:
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Garlic Bread or Focaccia – Perfect for soaking up extra sauce.
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Green Salad – A light lemon vinaigrette salad balances the richness of the dish.
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Roasted Vegetables – Asparagus, zucchini, or bell peppers pair beautifully with seafood.
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Chilled White Wine – Sauvignon Blanc, Pinot Grigio, or even Champagne makes an excellent pairing.
Nutritional Information (Per Serving, approx.)
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Calories: 540
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Protein: 38 g
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Fat: 17 g
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Carbohydrates: 56 g
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Fiber: 4 g
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Sodium: 750 mg
(Values may vary depending on portion sizes and exact ingredients used.)
Why This Recipe Belongs on Your Table
Seafood pasta with shrimp and scallops isn’t just a meal—it’s a celebration. The elegance of perfectly seared scallops paired with sweet shrimp, tossed in a tomato and white wine sauce, creates a dish that feels indulgent yet surprisingly easy to make. Each forkful delivers layers of flavor: juicy seafood, al dente pasta, aromatic herbs, and a delicate balance of richness and acidity.
The beauty of this recipe lies in its versatility. It can be dressed up for a holiday dinner or enjoyed as a weeknight treat. With its fresh, vibrant flavors, it brings the taste of coastal dining into your own kitchen.
Final Thoughts
Cooking seafood pasta at home may seem intimidating, but with a few simple techniques, you can create a dish that rivals your favorite Italian restaurant. The combination of shrimp and scallops delivers both elegance and comfort, while the sauce remains light enough to highlight the natural flavors of the seafood.
So, the next time you want to impress your loved ones or simply treat yourself, remember this Seafood Pasta with Shrimp and Scallops recipe. It’s proof that with fresh ingredients and careful preparation, gourmet dining is only a few steps away.