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I created this Seafood Pasta with Shrimp and Scallops recipe when I wanted something special yet quick for dinner. The combination of tender seafood rich garlic butter sauce and perfectly cooked pasta creates pure magic in under 30 minutes. It's become my go to dish when I want to make something that feels luxurious but doesn't keep me in the kitchen all evening.
What Makes This Dish Special
The beauty of this pasta lies in its elegant simplicity. When those plump shrimp and tender scallops meet the garlicky white wine sauce something extraordinary happens. I love how it's fancy enough for special occasions but easy enough for a weeknight dinner. The flavors come together so beautifully you'd think it took hours to make.
Let's Gather Our Ingredients
Here's everything you need for this wonderful meal:
- Fresh scallops (soak in salt brine first)
- Raw shrimp peeled and deveined
- Your favorite long pasta I love busiati or linguine
- Fresh minced garlic
- Plenty of flat leaf parsley
- Good quality butter
- Dry white wine
- Extra virgin olive oil
- Kosher salt and fresh black pepper
- Fresh lemon
The quality of your seafood and olive oil really makes a difference here.
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Creating The Magic
Start by soaking those scallops in a brine solution for 10 minutes then pat them really dry. While they're soaking get your pasta water boiling remember to salt it well. Cook the pasta about 7 minutes less than the package says it'll finish in our sauce.
Now comes the fun part heat your olive oil in a large skillet until it's nice and hot. Sear those scallops for about 90 seconds then add the shrimp garlic and parsley. Another couple minutes of cooking flip everything then make that gorgeous sauce by adding wine and butter. Once everything's combined add your pasta letting it soak up all those amazing flavors.
Tips For Success
After making this countless times I've learned some important tricks. Those scallops must be completely dry before searing or they won't get that beautiful golden crust. Never crowd your pan it's better to cook in batches if needed. And watch your timing carefully overcooked seafood gets tough and rubbery.
Making It Your Own
Sometimes I'll serve this over rice or quinoa instead of pasta. A pinch of red pepper flakes adds wonderful heat if you like things spicy. I love serving it with a crisp green salad and good white wine makes it feel extra special.
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Keeping It Fresh
While this dish is best enjoyed fresh leftovers will keep in the fridge for about two days. When reheating do it gently in a skillet with a splash of water or broth to bring back that silky sauce. Skip the microwave it can make the seafood tough.
Common Questions
Friends often ask if they can use frozen seafood absolutely just thaw it well and pat it dry first. Any long pasta works beautifully though I prefer busiati or linguine. No wine? Use seafood stock instead. The key to keeping your seafood tender is quick cooking over high heat. While I don't recommend freezing the completed dish you can freeze the sauce separately and add fresh seafood when reheating.
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Frequently Asked Questions
- → Why brine the scallops?
Brining helps season the scallops throughout and ensures they stay moist during cooking. It also helps them develop a better sear.
- → Why make sure scallops are dry?
Dry scallops will develop a better golden brown sear. Moisture will cause them to steam instead of sear, preventing proper caramelization.
- → Can I substitute the wine?
You can use water instead of wine, though wine adds depth of flavor. If using wine, choose a dry white wine you'd enjoy drinking.
- → Why reserve pasta water?
The starchy pasta water helps create a silky sauce that clings to the pasta. Add it at the end if the dish needs more moisture.
- → How do I prevent rubbery seafood?
Don't overcook the seafood. Scallops and shrimp cook very quickly. They're done as soon as the shrimp turn pink and scallops are opaque.
Conclusion
This elegant pasta combines seared scallops and shrimp with a rich garlic wine butter sauce. Ready in 30 minutes, it's perfect for both casual dinners and special occasions.