Shrimp and Scallop Seafood Pasta

Welcome to the culinary world where land meets sea—a place where flavors dance and aromas evoke memories of sun-kissed beaches and gentle ocean breezes. Today, we’re diving into the delightful experience of crafting a Shrimp & Scallop Pasta that captures the essence of seaside dining. This dish is not just a meal; it’s an experience that brings the fresh and vibrant flavors of the ocean directly to your plate. With succulent shrimp and tender scallops nestled atop perfectly cooked linguine, every bite is a celebration of taste and texture.

Indulge in a culinary adventure with our Shrimp & Scallop Pasta recipe, bringing the essence of the seaside right to your dining table. This dish features succulent shrimp and tender scallops atop perfectly cooked linguine, all enveloped in a rich, creamy sauce infused with garlic and fresh herbs. Easy to prepare yet elegant enough for special occasions, it's a delicious way to enjoy seafood's health benefits while creating lasting memories with loved ones. Dive into this flavorful experience today!

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Ingredients

8 oz linguine pasta

1 lb large shrimp, peeled and deveined

1 lb sea scallops, cleaned and patted dry

2 tbsp olive oil

3 cloves garlic, minced

1/2 tsp red pepper flakes (adjust to taste)

1 cup cherry tomatoes, halved

1/2 cup dry white wine (like Sauvignon Blanc)

1 lemon, juiced and zested

1/2 cup heavy cream

1/2 cup freshly grated Parmesan cheese, plus more for serving

1/4 cup fresh parsley, chopped

Salt and pepper, to taste

Instructions

Cook the Pasta: In a large pot, bring salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, drain, and set aside.

Sauté Seafood: In a large skillet, heat the olive oil over medium-high heat. Add the scallops and cook for about 2-3 minutes on one side until golden brown. Flip them over and cook for an additional 2-3 minutes until cooked through. Remove from the skillet and set aside.

Cook Shrimp: In the same skillet, add the shrimp and cook for 2-3 minutes until pink and opaque. Remove and set aside with the scallops.

Create the Sauce: In the same skillet, add the minced garlic and red pepper flakes. Sauté for 1 minute until fragrant. Add the cherry tomatoes and cook until they soften, about 3-4 minutes.

Deglaze: Pour in the white wine and scrape the bottom of the skillet to release any flavorful bits. Allow it to simmer for about 2 minutes, letting the alcohol evaporate.

Finish the Sauce: Stir in the lemon juice, zest, and heavy cream, mixing well. Allow the sauce to simmer for another 2-3 minutes.

Combine: Add the cooked linguine, shrimp, and scallops to the skillet. Toss everything together, adding reserved pasta water as needed for creaminess. Mix in the Parmesan, and season with salt and pepper to taste.

Garnish and Serve: Remove from heat and stir in the fresh parsley. Serve hot, garnished with additional Parmesan cheese and a spritz of lemon if desired.

Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings