Introduction
If there’s one dish that never fails to impress both family and dinner guests, it’s Shrimp and Scallop Scampi. Picture this: tender shrimp and buttery scallops sizzling in a garlicky white wine sauce, tossed with fresh herbs and a squeeze of lemon, then swirled together with perfectly cooked pasta.
For me, this dish brings back memories of a cozy seaside trattoria on the Amalfi Coast. I still remember ordering seafood pasta that tasted so fresh, it felt like the ocean was on the plate. That meal inspired me to recreate a version at home—and let me tell you, this Shrimp and Scallop Scampi is now a regular on my table.
Why is it so popular?
- It’s quick and easy (ready in under 30 minutes).
- It feels fancy enough for date night but simple enough for a weeknight dinner.
- It’s bursting with flavor from everyday ingredients you likely already have: garlic, butter, lemon, parsley, and pasta.
Let’s dive into the ingredients and steps so you can bring this restaurant-quality dish into your own kitchen.
Ingredients
Here’s everything you’ll need:
Seafood
- 1/2 pound large shrimp, peeled and deveined
- 1/2 pound sea scallops, patted dry
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Sauce Base
- 4 garlic cloves, minced
- 1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
- 1/2 cup low-sodium chicken broth (optional, for extra depth)
- Juice and zest of 1 lemon
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
For Serving
- 12 ounces linguine, spaghetti, or angel hair pasta
- 1/4 cup fresh parsley, chopped
- Extra lemon wedges, for garnish
- Salt and freshly ground black pepper, to taste
Substitution Ideas
- Seafood: Don’t eat scallops? Double the shrimp, or swap in chunks of firm white fish like cod.
- Wine: Replace with chicken broth if you prefer an alcohol-free version.
- Pasta: Use gluten-free pasta to make it celiac-friendly, or try zucchini noodles for a lighter, low-carb option.
- Butter: Substitute with vegan butter for a dairy-free twist.
- Garlic Lovers’ Tip: Double the garlic for extra punch—it’s hard to overdo it in scampi!
Step-by-Step Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook the pasta until just al dente (it will finish in the sauce). Reserve 1 cup of pasta water before draining.
Pro Tip: Add a splash of olive oil to the cooking water if you’re using angel hair to keep it from clumping.
Step 2: Sear the Seafood
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Add the scallops first, cooking 1–2 minutes per side until golden and opaque. Remove and set aside.
- Next, add the shrimp and cook until pink and curled, about 2 minutes per side. Remove and set aside with the scallops.
Important: Don’t overcrowd the pan! Cook in batches if needed so the seafood sears instead of steaming.
Step 3: Build the Sauce
Lower heat to medium. Add garlic and red pepper flakes to the skillet, sautéing until fragrant (about 30 seconds). Deglaze the pan with white wine and chicken broth, scraping up any browned bits for maximum flavor.
Let it simmer for 2–3 minutes, reducing slightly. Stir in lemon juice, zest, and the remaining tablespoon of butter.
Step 4: Toss with Pasta
Add the drained pasta directly into the skillet, tossing well to coat in the sauce. If it looks dry, add a splash of reserved pasta water until it reaches that silky, glossy consistency.
Step 5: Return the Seafood
Gently fold the shrimp and scallops back into the pasta, tossing carefully to combine. Sprinkle with fresh parsley and season with salt and pepper.
Step 6: Serve and Enjoy!
Serve immediately with extra lemon wedges on the side and maybe a sprinkle of Parmesan cheese (yes, I know it’s nontraditional with seafood, but if you love it, go for it!).
Extra Tips
- Serving Suggestions:
- Pair with crusty garlic bread to soak up all that delicious sauce.
- A light green salad with arugula, cherry tomatoes, and balsamic dressing makes a refreshing side.
- Wine pairing? A crisp white like Sauvignon Blanc or a sparkling Prosecco.
- Storage & Reheating:
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat gently in a skillet over low heat with a splash of broth—avoid microwaving, which can make seafood rubbery.
- Ingredient Variations:
- Add a handful of cherry tomatoes for sweetness and color.
- Swap lemon with lime for a zesty twist.
- Stir in spinach or baby kale for a touch of green.
Nutritional Information
Per serving (based on 4 servings):
- Calories: ~520
- Protein: 34 g
- Fat: 17 g
- Carbohydrates: 58 g
- Fiber: 3 g
👉 For a more detailed nutritional breakdown, check the official Shrimp and Scallop Scampi Nutrition Facts.
FAQ Section
Q: How long does Shrimp and Scallop Scampi take to make?
A: Just about 25–30 minutes from start to finish, including prep and cooking!
Q: Can I substitute the scallops?
A: Absolutely. You can double the shrimp or swap in mussels, clams, or chunks of white fish.
Q: Can I freeze Shrimp and Scallop Scampi?
A: It’s best enjoyed fresh. Freezing can change the texture of the seafood and sauce. If needed, you can freeze just the sauce (without pasta or seafood) for up to 2 months.
Conclusion
And there you have it—Shrimp and Scallop Scampi, a dish that brings the elegance of a fine dining experience right into your kitchen. With its garlicky, buttery sauce and tender seafood, it’s one of those recipes that feels both comforting and impressive.
The best part? It’s fast, easy, and customizable. Perfect for weeknights, romantic dinners, or anytime you’re craving something indulgent yet fresh.
So, grab that skillet, pour yourself a glass of white wine, and whip up this seafood classic. I promise, once you try it, you’ll be hooked!
👉 If you make this Shrimp and Scallop Scampi, I’d love to hear from you. Drop a comment below, share your photos, and let me know how it turned out. Buon appetito! 🦐✨