This elegant seafood pasta combines tender shrimp and scallops with sweet cherry tomatoes, aromatic garlic, and a splash of white wine, all tossed with al dente linguine. It’s a delightful dish that brings the flavors of the sea to your table.

Why You’ll Love This Recipe

Quick and Easy: Ready in about 30 minutes, perfect for weeknight dinners.
Flavorful: The combination of seafood, garlic, and white wine creates a rich and savory sauce.
Versatile: Easily adaptable with your favorite seafood or pasta.
Impressive: A restaurant-quality dish that’s sure to impress guests.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 pound dried linguine pasta
1 large shallot, finely chopped
4 cloves garlic, minced
2 pints cherry tomatoes (about 1½ pounds), halved
½ bunch fresh parsley, chopped
8 ounces large scallops (8 to 9 pieces)
1¾ teaspoons kosher salt, divided, plus more as needed
Freshly ground black pepper
3 tablespoons olive oil, divided
1 pinch red pepper flakes
½ cup dry white wine
8 ounces large shrimp, peeled and deveined
2 tablespoons unsalted butterthekitchn.com+3Facebook+3Facebook+3

Directions

Cook the Pasta: Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
Sear the Scallops: Pat the scallops dry and season with salt and pepper. In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Sear the scallops for 2–3 minutes per side until golden brown and opaque. Remove and set aside.
Cook the Shrimp: In the same skillet, add another tablespoon of olive oil. Add the shrimp, season with salt and pepper, and cook for 1–2 minutes per side until pink and opaque. Remove and set aside with the scallops.
Prepare the Sauce: Add the remaining tablespoon of olive oil to the skillet. Sauté the shallot for 2 minutes until translucent. Add the garlic and red pepper flakes, cooking for 30 seconds until fragrant. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
Add Tomatoes: Stir in the cherry tomatoes and cook for 5–7 minutes until they begin to burst and release their juices.
Combine Ingredients: Return the cooked pasta to the skillet, tossing to coat in the sauce. Add the reserved pasta water as needed to loosen the sauce. Stir in the butter until melted. Gently fold in the cooked shrimp and scallops, warming them through.
Serve: Garnish with chopped fresh parsley and serve immediately.

Servings and Timing

Servings: 4
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutesFeel Good Foodie+2Delightful Plate+2Wikipédia+2

Variations

Add Vegetables: Incorporate spinach or arugula for added greens.
Spicy Kick: Increase the red pepper flakes for more heat.
Creamy Sauce: Stir in a splash of heavy cream for a richer sauce.
Different Pasta: Use spaghetti, fettuccine, or your favorite pasta shape.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: Gently reheat in a skillet over medium heat, adding a splash of water or broth to loosen the sauce.

FAQs

Can I use frozen seafood?

Yes, ensure it’s fully thawed and patted dry before cooking to achieve a good sear.

What can I substitute for white wine?

You can use seafood or chicken broth with a splash of lemon juice as an alternative.

How do I prevent overcooking the seafood?

Cook shrimp and scallops just until opaque; overcooking can make them tough.

Can I make this dish ahead of time?

It’s best enjoyed fresh, but you can prepare components ahead and combine them just before serving.

What wine pairs well with this dish?

A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the flavors nicely.self.com+2Stellanspice+2Kate-Cooks+2

Can I add other seafood?

Absolutely, mussels or clams can be added; adjust cooking times accordingly.

Is this dish spicy?

It has a mild heat from red pepper flakes; adjust to your preference.

What if I don’t have cherry tomatoes?

You can use diced regular tomatoes or canned tomatoes in a pinch.

How do I know when scallops are done?

They should be golden brown on the outside and opaque in the center.

Can I use dried herbs instead of fresh?

Yes, but use them sparingly as dried herbs are more concentrated.

Conclusion

This Seafood Pasta with Shrimp and Scallops is a delightful and elegant dish that’s surprisingly easy to prepare. With its rich flavors and beautiful presentation, it’s perfect for both weeknight dinners and special occasions. Enjoy the taste of the sea in every bite!

Seafood Pasta with Shrimp and Scallops

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Author: Douaa
Total Time: 40 minutes
Yield: 4-servings

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Description

Treat yourself to this elegant Seafood Pasta with Shrimp and Scallops—a vibrant and savory linguine dish featuring juicy cherry tomatoes, garlic, herbs, and a splash of white wine. A gourmet meal perfect for date night or special occasions!

Instructions

Cook the pasta: Boil linguine in salted water until al dente. Reserve 1 cup of pasta water, then drain.
Sear the scallops: Pat scallops dry and season with salt and pepper. In a hot skillet with 1 tbsp olive oil, sear scallops for 1–2 minutes per side until golden and just cooked. Set aside.
Sauté aromatics: In the same pan, heat 2 tbsp olive oil. Add shallots, garlic, and red pepper flakes. Cook for 1–2 minutes.
Add tomatoes and deglaze: Stir in cherry tomatoes and ¾ tsp salt. Cook until tomatoes burst. Pour in white wine and simmer 3–4 minutes to reduce slightly.
Cook shrimp: Add shrimp to the sauce and cook until just pink. Stir in butter to finish the sauce.
Combine: Toss in cooked pasta, adding reserved pasta water as needed for sauce consistency. Fold in chopped parsley.
Serve: Plate pasta with scallops on top. Garnish with more parsley and cracked pepper.

Notes

Use fresh seafood for the best texture and flavor.
For extra richness, stir in a splash of cream at the end.
Great with crusty bread and a chilled glass of white wine.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Sautéing, Boiling
Cuisine: Italian-Inspired