This Shrimp and Scallops Pasta is quick and easy to make. In less than 30 minutes you’ll have a healthy robust dinner with tender shrimp and succulent scallops in a light tomato marinara with fresh lemon and basil. This is a crowd-pleaser!
How to Make Shrimp and Scallop Pasta
This recipe takes about 20 minutes to make and serves 4 people.
Ingredients for Shrimp and Scallop Pasta Recipe
- 1 pound sea scallops
- 1/4 cup flour
- 1 tablespoon olive oil
- 4 tablespoons butter divided in 1/2
- 2 cloves garlic minced
- 1 large shallot minced
- 1/2 teaspoon red pepper flakes
- 1 cup dry white wine
- 1 cup chicken stock
- 1 (14-ounce) can fire roasted diced tomatoes
- 1/2 teaspoon saffron threads
- 1 pound large shrimp peeled and deveined
- 12 basil leaves sliced into ribbons
- zest of 1 lemon
- salt and pepper
- 8 ounces dry linguine or fettuccini (homemade pasta recipe)
Instructions for the Sauce
- Dry the sea scallops completely and sprinkle them with salt and pepper.
- Heat 2 tablespoons butter and olive oil over medium heat in a skillet. When the oil is hot, add the scallops. Brown them for 2 minutes on each side. Remove them from the pan and set aside.
- Turn the heat down and add the shallots, garlic, and red pepper flakes. Stir until shallots have softened about 2 minutes.
- Add 2 tablespoons butter and 1/4 cup flour. Stir until flour is lightly browned.
- Add the can of tomatoes, stock, saffron, and wine. Turn heat up to medium-high and stir to deglaze any fond from the bottom of the skillet.
- When the sauce is bubbling, reduce heat to medium-low and add shrimp. Cook until shrimp turn pink, start to curl in on themselves, and opaque.
- Add scallops back to the sauce and simmer for 2-3 minutes. If the sauce seems dry, add 1-2 tablespoons of reserved pasta water. Add more if needed.
- Put the pasta in a serving dish and pour the sauce over the noodles, top with basil, and lemon zest.
Instructions for the pasta
- Bring a large pot of water to a boil.
- Make sure you salt the water enough to make it taste like the sea (about 2 tablespoons of coarse kosher salt).
- Add the pasta to the boiling water and remove it when it is al dente. Use the cooking time for the pasta according to the package.
- Reserve about 1 cup of the pasta water for the sauce.
- If not using right away, run pasta under cool water, drizzle with olive oil, and set aside.
Recipe Notes:
To get the best sear on your scallops, dry them with a paper towel. If they go into the pan wet, they will steam rather than sear to a beautiful golden brown.
When cooking shrimp, be sure not to overcook them. Overcooking shrimp makes them tough and rubbery.
Why You’ll Love this Shrimp and Scallop Pasta Recipe
It’s fast and easy with tons of flavor. Even if your shrimp and scallops are frozen, you can still make this dinner in about 30 minutes.
The best way to thaw frozen shrimp and scallops
If you know this is what will be on tomorrow night’s menu, pull out the frozen shrimp and scallops and let them thaw overnight in the refrigerator.
However, if this dish hits your fancy and you want to put it on the table in less than an hour, use this method for thawing. Take the frozen shrimp and scallops out of their packaging, put them in a colander in the sink, and run cool water over them until they are no longer frozen. This usually takes about 7 to 10 minutes.
Layers of Flavors
This dish is layered with flavor and texture. First, the sauce is the foundation and its tomato base has a zing of lemon, deep earthy notes of saffron, and a kick of heat from hot pepper flakes.
All this sauce surrounds caramelized golden scallops and delicately cooked shrimp. At the very end, it’s topped with fresh basil and lemon zest.
Shrimp and Scallop Pasta Variations
If you are trying to stay low fat, it is just that. Make it low-carb by switching out the pasta for spiraled veggies and you’re there.
If you don’t like seafood or have an allergy, substitute the shrimp and scallops and use sliced chicken breast instead.
Vegetarian or Vegan? Skip the meat altogether and use vegetable broth instead of chicken stock. The tomato saffron sauce is amazing on its own.
More Seafood Recipes
Venetian Pasta with Shrimp and Scallops
Ingredients
- 1 pound sea scallops
- 1/4 cup flour
- 1 tablespoon olive oil
- 4 tablespoons butter divided in 1/2
- 2 cloves garlic minced
- 1 large shallot minced
- 1/2 teaspoon hot pepper flakes
- 1 cup dry white wine
- 1 cup chicken stock
- 1 14 ounce can fire roasted diced tomatoes
- 1/2 teaspoon saffron threads
- 1 pound large shrimp peeled and deveined
- 12 basil leaves sliced into ribbons
- zest of 1 lemon
- salt and pepper
- 9 ounces fresh pasta fettuccine
Instructions
-
Dry the sea scallops completely and sprinkle with salt and pepper.
-
Heat 2 tablespoons butter and olive oil over medium heat in a skillet. When the oil is hot, add the scallops. Brown them for 2 minutes on each side. Remove them from the pan and set aside.
-
Turn the heat down and add the shallots and garlic. Stir until shallots have softened about 2 minutes.
-
Add 2 tablespoons butter and 1/4 cup flour. Stir until flour is lightly browned.
-
Add the can of tomatoes, stock, saffron, and wine. Turn heat up to medium high and stir to deglaze any fond from the bottom of the skillet.
-
When sauce is bubbling, reduce heat to medium low and add shrimp. Cook until shrimp turn opaque and start to curl in on themselves.
-
Add scallops back to sauce and simmer for 2-3 minutes. Pour over noodles and top with basil and lemon zest.
Pasta
-
Fill a large pot with water and bring to a boil.
-
Add enough salt to make the water taste like the sea, about 2 tablespoons.
-
Add the pasta to boiling water and follow instructions on the package.
Recipe Video
Recipe Notes
Serve over linguine pasta or spiral zucchini noodles. Nutritional information does not include pasta or zucchini noodles.