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close up of seared scallop in pasta dish with shrimp, tomatoes, and basil on a white plate
4.5 from 6 votes
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Venetian Pasta with Shrimp and Scallops

This Venetian Shrimp and Scallop pasta recipe has rich buttery golden crusted scallops, bright lemon zest, delicate shrimp, and a fresh basil.  Pair this with a garden salad and your favorite Sauvignon Blanc and watch happy faces all around the table.
Course main dish, seafood
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6 servings
Calories 384 kcal
Author Madalaine

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

  1. Dry the sea scallops completely and sprinkle with salt and pepper.
  2. 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.
  3. Turn the heat down and add the shallots and garlic.  Stir until shallots have softened about 2 minutes.
  4. Add 2 tablespoons butter and 1/4 cup flour.  Stir until flour is lightly browned.
  5. 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.
  6. When sauce is bubbling, reduce heat to medium low and add shrimp.  Cook until shrimp turn opaque and start to curl in on themselves.
  7. Add scallops back to sauce and simmer for 2-3 minutes.  Pour over noodles and top with basil and lemon zest.

Pasta

  1. Fill a large pot with water and bring to a boil.

  2. Add enough salt to make the water taste like the sea, about 2 tablespoons.

  3. 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.

Nutrition Facts
Venetian Pasta with Shrimp and Scallops
Amount Per Serving
Calories 384 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 166mg55%
Sodium 855mg37%
Potassium 401mg11%
Carbohydrates 33g11%
Fiber 0.2g1%
Sugar 1g1%
Protein 26g52%
Vitamin A 436IU9%
Vitamin C 1mg1%
Calcium 63mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.