Introduction
There’s something magical about combining pasta with seafood—it feels indulgent yet fresh at the same time. For me, Spaghetti with Shrimp and Scallops is more than just a recipe; it’s a reminder of a summer trip to the Amalfi Coast. I remember sitting at a small seaside trattoria, the scent of garlic and olive oil in the air, as the chef brought out a steaming plate of spaghetti topped with plump shrimp and perfectly seared scallops. It was love at first bite!
The best part? You don’t need to travel to Italy—or even dine at a fancy seafood restaurant—to enjoy this dish. With just a handful of quality ingredients and a little technique, you can create a meal that’s both comforting and elegant right in your own kitchen. Whether you’re cooking for a romantic date night, a family dinner, or even just treating yourself, this pasta recipe is a guaranteed crowd-pleaser.
So grab your apron and let’s make some magic happen!
Ingredients
Here’s what you’ll need to whip up a plate of Spaghetti with Shrimp and Scallops:
- 12 oz spaghetti (or linguine for a fancier twist)
- 1 lb large shrimp, peeled and deveined
- 1 lb sea scallops, patted dry
- 3 tbsp olive oil (extra virgin for best flavor)
- 4 cloves garlic, thinly sliced
- ½ tsp red pepper flakes (optional, for heat)
- ½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
- Juice of 1 lemon
- 3 tbsp unsalted butter
- ¼ cup fresh parsley, chopped
- Salt & black pepper, to taste
Substitution Ideas
- Gluten-free option → Use gluten-free spaghetti or rice noodles.
- Dairy-free option → Swap butter with extra olive oil or vegan butter.
- No alcohol → Replace white wine with chicken or vegetable broth.
- Other seafood → Try adding mussels, clams, or even chunks of lobster for a more luxurious pasta.
- Low-carb → Swap spaghetti with zucchini noodles or spaghetti squash.
Step-by-Step Instructions
Follow these simple steps for the best Spaghetti with Shrimp and Scallops:
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, according to package instructions. Reserve 1 cup of pasta water, then drain and set aside.
👉 Pro tip: Always salt your pasta water generously—it should taste like the sea! This helps flavor the pasta from the inside out.
Step 2: Prepare the Seafood
Pat the shrimp and scallops dry with paper towels. Season lightly with salt and pepper.
👉 Pro tip: Drying the scallops is key to getting that golden sear. Moisture will prevent proper browning.
Step 3: Sear the Scallops
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Once hot, add the scallops and cook for 2–3 minutes per side, until golden brown and caramelized. Remove and set aside.
Step 4: Cook the Shrimp
In the same skillet, add another splash of olive oil if needed. Cook the shrimp for 2–3 minutes, flipping halfway, until pink and opaque. Remove and set aside with the scallops.
Step 5: Make the Sauce
Lower the heat to medium. Add the sliced garlic and red pepper flakes to the pan. Sauté for about 1 minute, until fragrant (but not burnt). Deglaze with the white wine, scraping up any flavorful bits stuck to the pan. Let it simmer for 2–3 minutes.
Step 6: Toss the Pasta
Add the drained spaghetti to the skillet. Stir in the lemon juice, butter, and a splash of reserved pasta water. Toss until the sauce coats the pasta beautifully.
Step 7: Add the Seafood Back
Gently fold in the shrimp and scallops. Sprinkle with fresh parsley and adjust seasoning with extra salt, pepper, or lemon juice if needed.
Step 8: Serve and Enjoy
Serve immediately, with extra lemon wedges on the side. A glass of chilled white wine makes the perfect pairing!
Extra Tips
- Serving Suggestions:
- Serve with crusty Italian bread to soak up the garlicky sauce.
- Pair with a crisp green salad for a light, balanced meal.
- Add a sprinkle of Parmesan (though traditionally, Italians skip cheese with seafood pasta!).
- Storage & Reheating:
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat gently in a skillet with a splash of broth or water to loosen the sauce. Avoid microwaving, as seafood can overcook.
- Ingredient Variations:
- Add cherry tomatoes for a sweet, juicy burst.
- Use chili oil instead of olive oil for a spicier version.
- Toss in fresh spinach or arugula at the end for extra greens.
Nutritional Information (per serving)
Based on Orsara Recipes
- Calories: 510
- Protein: 38g
- Fat: 18g
- Carbohydrates: 49g
- Fiber: 3g
- Sugar: 2g
FAQ Section
Q: How long does it take to make Spaghetti with Shrimp and Scallops?
A: From start to finish, it takes about 25–30 minutes, making it perfect for weeknight dinners.
Q: Can I substitute scallops with another ingredient?
A: Yes! You can replace scallops with more shrimp, mussels, or even chunks of white fish like cod or halibut.
Q: Can I freeze this pasta dish?
A: Seafood doesn’t freeze well once cooked—it can turn rubbery. However, you can freeze the sauce separately and add freshly cooked seafood later.
Conclusion
There you have it—a restaurant-worthy Spaghetti with Shrimp and Scallops that’s elegant enough for a special occasion but simple enough for a quick weeknight dinner. The combination of garlicky white wine sauce, tender pasta, and perfectly cooked seafood is nothing short of irresistible.
If you give this recipe a try, let me know in the comments how it turned out! Did you keep it classic or add your own twist? Either way, I guarantee it’ll become one of your new favorite pasta dishes.
And if you loved this recipe, don’t forget to share it with a friend who enjoys seafood pasta as much as you do. Buon appetito!