The Best Seafood Pasta with Shrimp and Scallops Recipe

There’s a certain magic that happens when you combine the ocean’s finest with a generous amount of garlic. For me, this Seafood Pasta with Shrimp and Scallops is more than a recipe; it’s a ticket to a coastal Italian trattoria right in my own kitchen. I remember first perfecting this dish for a friend who claimed to be indifferent to seafood. The moment she took that first bite, her eyes widened in surprise. “I get it now,” she said, twirling another forkful. That’s the power of this dish—it’s a conversion experience on a plate.

Why You’ll Love This

• Restaurant-Quality at Home: This recipe demystifies cooking seafood, giving you a stunning, impressive meal without the expensive price tag.

• An Explosion of Flavor and Texture: You’ll experience the sweet, tender pop of scallops, the succulent bite of shrimp, and a silky, garlic-infused butter sauce in every single forkful.

• Surprisingly Simple: While it looks elegant, the process is straightforward and comes together in the time it takes to boil pasta.

• The Perfect Centerpiece: It’s a dish that feels celebratory, perfect for a date night at home or a special dinner with friends where you want to show you care.

I once made this for my father-in-law, a man whose culinary preferences have remained steadfastly simple for seventy years. He eyed the plate with polite skepticism. But after a few tentative bites, he cleared his entire plate and then used a piece of crusty bread to ensure not a single drop of the garlic and wine sauce was left behind. It’s now his requested birthday dinner.

What Makes It Special

• The Scallop Brine: A quick soak in saltwater is the ultimate chef’s secret. It seasons the scallops from within and helps them achieve that perfect, caramelized sear without steaming.

• Dry-Aged Scallops: Taking the time to pat the scallops thoroughly dry is non-negotiable. This is the key to that beautiful, golden-brown crust.

• The Flavor Foundation: Using a good, dry white wine doesn’t just add acidity; it deglazes the pan, lifting all the delicious browned bits (the fond) into the sauce, creating a deep, complex base.

• Pasta Water Gold: The starchy, salty pasta water you reserve is liquid magic. It helps the sauce cling to every strand of pasta, making it cohesive and beautifully glossy.

Making It Happen

This dance is all about timing, but don’t let that intimidate you. Start by getting your pasta water boiling—make it as salty as the sea. While that heats up, give your scallops their quick brine bath. This simple step is what will set your scallops apart, making them incredibly tender and well-seasoned.

Once the pasta is in the water, the real action begins. The most critical step here is to ensure your scallops are bone-dry. Pat them diligently with paper towels. A wet scallop is a steamed scallop, and we’re after a gorgeous sear. Heat your pan until it’s properly hot, then add the oil. When it shimmers, gently place the scallops in the pan, listening for that satisfying sizzle. Let them sear undisturbed for about a minute and a half to build that crust.

Now, add the shrimp, minced garlic, and parsley to the pan. The kitchen will fill with the most incredible aroma. After a couple of minutes, flip everything. The shrimp should be turning pink, and the scallops should have a beautiful golden color. Just as everything is nearly cooked, pour in the white wine. It will hiss and steam, and as you scrape the bottom of the pan, you’re building the soul of your sauce.

Reduce the heat, swirl in the butter until it melts into a creamy, dreamy emulsion, and season with black pepper. By now, your pasta should be perfectly al dente. Drain it, but crucially, save a cup of that starchy water. Add the pasta directly to the skillet with your seafood and sauce, tossing everything together. If the sauce seems a bit tight, add a splash of the reserved pasta water to loosen it into a silky glaze that coats every bite.

You Must Know

• Dry Your Scallops: Moisture is the enemy of a good sear. Pat your scallops until they are completely dry on the outside.

• Don’t Crowd the Pan: Give the scallops and shrimp some space in the pan. If you add too many at once, they’ll steam instead of sear. Cook in batches if necessary.

• Have Everything Prepped: This dish comes together fast. Have your garlic minced, parsley chopped, and wine measured before you even turn on the stove.

• Trust the Process: Avoid the urge to constantly move the seafood around in the pan. Let it sit to develop that beautiful, flavorful crust.

Serving It Right

Serve this seafood pasta immediately in warm bowls. The starches in the sauce will continue to thicken as it sits, so timing is key. A simple side of crusty, warm bread is essential for sopping up every last bit of the incredible sauce. A bright, crisp arugula salad with a lemon vinaigrette provides a refreshing contrast. For drinks, a chilled glass of the same dry white wine you used in the sauce (like a Sauvignon Blanc or Pinot Grigio) is the perfect pairing.

Make It Different

• Spice it Up: Add a pinch of red pepper flakes with the garlic for a gentle, warming heat.

• Herb Swap: Fresh basil or tarragon can be a lovely substitute for parsley, offering a different aromatic profile.

• Creamy Twist: For a richer, creamy sauce, stir in a 1/4 cup of heavy cream or a dollop of crème fraîche after the butter has melted.

• Lemon Zest: Add the zest of one lemon to the sauce at the very end for an extra burst of fresh citrus aroma.

• Different Pasta: While short shapes like busiati or campanelle are great for catching the sauce, linguine or fettuccine are classic choices for a reason.

Storing and Reheating Your Masterpiece

This dish is truly best enjoyed fresh. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the pasta in a skillet over low heat with a tablespoon or two of water, broth, or cream. The microwave will likely overcook the seafood, making it rubbery.

Success Tips

• Seafood Quality is Key: Use the freshest or best-quality frozen seafood you can find. Your final dish will only be as good as your starting ingredients.

• The Pan Matters: A heavy-bottomed skillet, like cast iron, retains and distributes heat evenly, which is ideal for getting a perfect sear.

• Taste as You Go: Before adding extra salt at the end, taste the sauce. The brine, pasta water, and butter may have already provided enough seasoning.

Frequently Asked Questions (FAQ)

Can I use frozen shrimp and scallops?
Absolutely. Just be sure to thaw them completely in the refrigerator overnight. Pat them extremely dry before cooking.

What if I don’t have white wine?
You can substitute it with an equal amount of seafood or chicken broth, or even just water with an extra squeeze of lemon juice for acidity.

My scallops won’t brown. What am I doing wrong?
This almost always comes down to moisture. Make sure your scallops are thoroughly dried and that your pan is properly hot before adding them. Don’t move them for the first 90 seconds.

How can I tell when the shrimp are cooked?
Shrimp are done when they turn opaque and pink and form a loose “C” shape. An “O” shape means they are overcooked.

Can I make this dish ahead of time?
I don’t recommend it. The seafood is at its most tender and the pasta at its best texture when served immediately after cooking.

Recipe Card

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 4
Category: Main Course
Difficulty: Easy
Cuisine: Italian-American
Yield: 1 large skillet

Ingredients

• 1 lb scallops (fresh or thawed)

• 1 Tbsp Kosher salt (plus 3 Tbsp for brine)

• 12 oz pasta (such as busiati, linguine, or fettuccine)

• 3 Tbsp extra virgin olive oil

• 12 large raw shrimp, peeled and deveined

• 3 cloves garlic, minced

• 1 Tbsp fresh Italian parsley, chopped

• ¼ tsp black pepper, freshly ground

• 3 oz salted butter

• ⅓ cup dry white wine (like Sauvignon Blanc)

• Lemon wedges, for serving

Instructions

1. In a medium bowl, dissolve 3 tablespoons of Kosher salt in 16 oz of cold water. Add the scallops and brine for 10 minutes. Remove and place on a wire rack to dry.

2. Bring a large pot of well-salted water to a boil and cook the pasta according to package directions. When you add the pasta to the water, set a timer for 7 minutes before the pasta is due to be done.

3. Thoroughly pat the brined scallops dry with paper towels.

4. When the 7-minute timer goes off, heat a large cast-iron or heavy-bottomed skillet over high heat. Add the olive oil.

5. Once the oil is shimmering hot, carefully add the scallops. Sear for 1 ½ minutes without moving them.

6. Add the shrimp, garlic, and parsley to the pan. Cook for 2 minutes.

7. Flip the scallops and shrimp and cook for another 1 ½ minutes.

8. Pour in the white wine to deglaze the pan, scraping up any browned bits. Reduce heat to low.

9. Add the butter and swirl the pan until it melts and creates a creamy sauce. Season with black pepper. Taste and add salt only if needed.

10. Drain the cooked pasta, reserving 1 cup of pasta water. Add the pasta directly to the skillet with the seafood and sauce.

11. Toss everything together until the pasta is well-coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.

12. Serve immediately with lemon wedges on the side.

Notes

• Overcooking is the most common mistake with seafood. The shrimp and scallops will continue to cook from residual heat, so it’s better to err on the side of underdone in the pan.

• For a non-alcoholic version, substitute the wine with seafood broth or water with a squeeze of lemon.

Nutrition (Estimated per serving)
Calories: 685 | Carbohydrates: 68g | Protein: 36g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 185mg | Sodium: 1250mg