Seafood pasta that tastes like it flew straight in from the coast? Yes, please! I’m talking about that perfect mix of tender shrimp, succulent scallops, and a garlicky, buttery sauce that hugs every strand of pasta just right. It’s juicy, it’s flavorful, and it’s the kind of meal where you’ll find yourself licking your plate (no judgment here!). Seriously, this dish is so good, you’ll be wondering why you ever settled for plain old spaghetti and red sauce. Plus, it’s a total crowd-pleaser yet so easy you can whip it up on a weeknight without breaking a sweat. Ready to dive in?
Quick Facts
- Yield: Serves 4
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Why This Recipe is Awesome
This recipe nails it because of the juicy seafood that stays tender and pops with flavor every single bite. The sauce? Oh man, it’s buttery with just a hint of garlic and lemon brightness that cuts through the richness perfectly. The pasta soaks it all up like a champ. Plus, it’s super forgiving — no fancy gadgets or weird ingredients needed. It’s like your favorite Italian restaurant dish, but homemade and with plenty of love. If you can boil water and sauté, you’re golden (and honestly, your kitchen’s about to smell AMAZING).
Ingredients
For the Main Dish:
- 12 oz **linguine** or spaghetti
- 1 lb **shrimp**, peeled and deveined
- 8 oz **scallops**, patted dry
- 3 tbsp **unsalted butter**
- 3 cloves **garlic**, minced
- 1/4 tsp **red pepper flakes** (optional, but adds a nice kick)
- Salt and black pepper, to taste
- 2 tbsp **olive oil**
- 1/2 cup **dry white wine** (or chicken broth)
- Juice of 1 **lemon** (about 2 tbsp)
- 1/4 cup **fresh parsley**, chopped
For the Sauce/Garnish:
- 1/4 cup **grated Parmesan cheese** (optional but highly recommended)
- Lemon wedges, for serving
How I Make It
Step 1:
Start by bringing a large pot of salted water to a boil for your pasta. While that’s heating up, pat your **shrimp and scallops dry**—this is super key for getting that nice sear and not steaming them (wet seafood = soggy results, trust me). Season generously with salt and pepper.
Step 2:
Heat 1 tablespoon of **olive oil** and 1 tablespoon of **butter** in a large skillet over **medium-high heat**. Once it’s shimmering and a little foamy, add your scallops and shrimp in a single layer—don’t crowd the pan. You’re looking for that satisfying sizzle sound. Cook the scallops for about 2 minutes on each side until golden and opaque. The shrimp just needs about 1–2 minutes per side. Remove them to a plate and tent with foil.
Step 3:
Lower heat to **medium** and add the remaining butter and olive oil. Toss in the minced garlic and red pepper flakes, stirring constantly for 30 seconds to 1 minute until fragrant. Your kitchen will smell like a garlic lover’s dream. Pour in the **white wine** and let it simmer for a couple of minutes, scraping up any browned bits stuck to the pan. This is where all that flavor magic happens.
Step 4:
Drain your pasta, reserving about 1/2 cup of the pasta water. Toss the pasta right into the skillet with the sauce. Add the lemon juice and some pasta water a splash at a time until the sauce clings to the noodles completely—glossy, silky, and delicious. Toss in the seafood and chopped parsley, gently folding everything together. Watch for the shrimp to turn perfectly pink and juicy, not rubbery.
Step 5:
Serve up immediately with a generous sprinkle of **Parmesan cheese** and a wedge of lemon on the side. You want that bright pop of citrus to cut through the rich, buttery sauce right at the table. Grab a fork, twirl, and enjoy the almost hypnotic combo of textures and flavors.
Pro Tips
- Patting seafood dry is a game changer—avoids soggy results and helps achieve that golden crust.
- Don’t overcrowd your pan or the seafood will steam instead of sear (plus, it takes longer).
- Reserved pasta water has starch that helps your sauce cling better—add little by little until you get that perfect texture.
- If you don’t have white wine, chicken broth works fine but won’t have quite the same tangy punch.
Common Mistakes to Avoid
- Skipping preheating: If your pan isn’t hot enough before adding seafood, you’ll miss out on that golden sear and end up with rubbery shrimp and scallops.
- Overcooking seafood: It happens FAST. Overcooked shrimp turn rubbery; scallops get tough. Watch texture, not just time.
- Not reserving pasta water: Without it, your sauce might feel watery or won’t stick properly to the noodles.
- Too much garlic: Garlic burns quickly and turns bitter; sauté it just until fragrant.
Alternatives & Substitutions
- Swap linguine with any long pasta: fettuccine, spaghetti, or even gluten-free versions to suit your needs.
- Use canned clams or mussels instead of scallops for a different seafood twist.
- For a dairy-free option, omit the butter and Parmesan; replace butter with extra olive oil and sprinkle with fresh herbs instead.
- Don’t have fresh lemon? Bottled lemon juice works in a pinch, but fresh gives the best zing.
Variations & Tips
- Add cherry tomatoes for a splash of sweetness and color—they roast beautifully in the pan alongside the seafood.
- Kick it up a notch with diced jalapeño or extra red pepper flakes if you love spice.
- For kid-friendly, skip the red pepper flakes and add a little cream to mellow the sauce.
- Try tossing in some spinach or kale at the end for a healthy green boost that wilts perfectly in the warm sauce.
- Finish with toasted breadcrumbs for crunch and texture contrast.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes, you can prep the sauce and seafood separately, then toss together right before serving. Store seafood in an airtight container in the fridge for up to 2 days, but avoid reheating it too long or it’ll get rubbery.
- Can I double the recipe?
- Absolutely! Just use a larger pan or cook the seafood in batches to avoid overcrowding. Cook pasta in a really big pot with plenty of water.
- Can I substitute butter with oil?
- Sure, but you’ll miss that buttery magic. If using oil, go for good-quality olive oil and use about ¾ the butter amount. You might want to add a little lemon zest for extra brightness.
- How do I know it’s done?
- Look for shrimp to turn opaque and bright pink with curled tails, scallops should be golden around edges, firm but still slightly springy.
- What if I don’t have ingredient X?
- No worries! If you don’t have scallops, extra shrimp or canned clams are great substitutes. Fresh parsley can be swapped for basil or cilantro depending on your taste.
How I Like to Serve It
This seafood pasta shines on a cozy weeknight but also dazzles at weekend dinners or casual gatherings. I love pairing it with a crisp green salad dressed in lemon vinaigrette and a chilled glass of Sauvignon Blanc to echo those zesty wine notes in the sauce. A crusty garlic bread alongside is non-negotiable for mopping up every last drop. It’s a bright and flavorful dish that feels special but isn’t fussy — perfect any time you want a little taste of coastal luxury at home.
Notes
- Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking seafood.
- Seafood is best cooked to an internal temperature of 145°F for safety and peak tenderness.
Final Thoughts
Now go impress someone — or just yourself — with your homemade masterpiece! This juicy seafood pasta will quickly become your go-to for elegant comfort food without the fuss. I promise, your kitchen is about to smell incredible, and your taste buds will thank you.