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For this tasty dish, gather these main ingredients: - 8 oz spaghetti or fettuccine pasta - 1 lb scallops, cleaned - 1 lb shrimp, peeled and deveined - 6 tablespoons unsalted butter - 4 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1 lemon, zested and juiced - 1/4 cup fresh parsley, chopped - Salt and pepper to taste - Grated Parmesan cheese (for serving) These ingredients create a rich, buttery sauce full of flavor. The scallops and shrimp add a nice touch of seafood goodness. You can enhance your dish with these optional items: - 1 teaspoon red pepper flakes (for a spicy kick) - A splash of white wine (for extra depth) - Fresh basil (for a touch of sweetness) Adding these ingredients can make your pasta even more exciting. If you're missing something, don’t worry! Here are some easy swaps: - Pasta: Use any pasta shape you have on hand. - Scallops: Try using fish or more shrimp instead. - Butter: Olive oil works well for a lighter option. - Cherry Tomatoes: Use canned tomatoes for a different flavor. With these substitutions, you can still enjoy a great meal. For the full recipe, check the previous section. Start by boiling a big pot of salted water. Once it boils, add 8 oz of spaghetti or fettuccine. Cook it until it’s al dente, which usually takes about 8-10 minutes. Reserve 1 cup of the pasta water, then drain the rest. Set the pasta aside while you prepare the seafood. In a large skillet, melt 3 tablespoons of unsalted butter over medium-high heat. Season 1 lb of cleaned scallops with salt and pepper. When the butter is sizzling, add the scallops to the skillet. Sear them for 2-3 minutes on each side until they turn golden brown. Remove the scallops from the skillet and keep them warm. In the same skillet, add the remaining 3 tablespoons of butter. Let it melt, then toss in 4 cloves of minced garlic and 1 teaspoon of red pepper flakes if you want some heat. Cook for about 30 seconds until you smell the garlic. Next, add 1 lb of peeled and deveined shrimp. Season with salt and pepper, and cook for 2-3 minutes until the shrimp are pink and opaque. Add 1 cup of halved cherry tomatoes to the skillet. Cook for about a minute until they soften. Return the scallops to the pan. Squeeze the juice of 1 lemon over everything and add the lemon zest. Stir all the ingredients to mix the flavors well. Now, add the cooked pasta to the skillet, tossing it with the garlic butter sauce. If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency. Stir in 1/4 cup of chopped parsley and adjust the seasoning with salt and pepper. Serve hot, topped with grated Parmesan cheese for that extra touch of flavor. For the full recipe, check the details above. To get a great sear on scallops, start with dry ones. Pat them with a paper towel to remove moisture. Heat your skillet on medium-high until it's hot. Add a bit of butter. Once the butter sizzles, place the scallops in the pan. Don't crowd them! Cook for 2-3 minutes on each side. You want a nice golden crust. This gives great flavor. If they stick, wait a little longer. Patience is key! Using fresh ingredients makes a big difference. Fresh garlic gives a strong taste. Use whole cloves, not powder. Cherry tomatoes add sweetness and color. Fresh parsley brightens the dish. Squeeze fresh lemon juice for a zesty kick. This mix of flavors makes each bite special. You can even add fresh herbs like basil or thyme for more depth. If you like heat, add red pepper flakes. Start with a small amount so it’s not too spicy. Taste as you cook! Salt and pepper help bring out flavors. Always season after cooking shrimp and scallops. If it needs more flavor, add more lemon juice or salt. You can also sprinkle cheese on top for extra richness. Feel free to adjust to your liking! For the full recipe, check out the detailed instructions. {{image_2}} You can boost this dish with fresh veggies. Adding spinach, peas, or bell peppers gives color and nutrition. They also add a nice crunch. Simply sauté them after cooking the shrimp. Toss them in before you add the pasta. This way, they stay bright and crisp. You can also use broccoli or zucchini for added flavor. While spaghetti and fettuccine are great choices, feel free to switch it up. You could try penne, linguine, or even whole wheat pasta. Gluten-free pasta works well too! Each type brings its own taste and texture. Just cook according to the package instructions. This keeps your meal fun and fresh each time. You have options for the sauce. For a creamy version, add heavy cream or cream cheese. This gives a rich taste that many love. If you want a lighter dish, skip the cream. Just use the garlic butter sauce as is. You can add more lemon juice for brightness. The choice is yours! For the full recipe, check the link above. To store leftovers, let the pasta cool to room temperature. Use an airtight container for best results. Place the pasta, scallops, and shrimp inside. Make sure to keep the sauce with the pasta. This helps keep the flavors fresh. When you want to enjoy the pasta again, use a skillet for reheating. Add a splash of water or broth to help keep it moist. Heat over medium-low heat until warm. Stir gently to avoid breaking the scallops. You can also microwave it in short bursts. Stir in between to ensure even heating. Garlic Butter Scallop and Shrimp Pasta lasts in the fridge for up to three days. If you want to keep it longer, freeze it in a safe container. It can last up to three months in the freezer. For the best taste, eat it within the first month. Always check for signs of spoilage before eating leftovers. Yes, you can use frozen scallops and shrimp. Just thaw them before cooking. Place them in the fridge overnight or run them under cold water. This helps keep them fresh. Frozen seafood can still taste great. Just make sure to pat them dry to get a nice sear. If you want to replace butter, use olive oil or a plant-based spread. Both options add flavor without losing richness. Olive oil brings a nice taste and works well with garlic. A plant-based spread can also give a creamy texture. You can prepare the pasta and seafood separately. Cook the pasta and store it in the fridge. Sear the scallops and shrimp, then keep them in another container. When you are ready, heat them together with the garlic and butter. This keeps everything fresh and tasty. A nice white wine pairs well with this dish. Look for a Sauvignon Blanc or a Pinot Grigio. Both wines have a crisp taste that complements seafood. They add a refreshing touch to the meal. Enjoy your pasta with a glass of wine for a complete experience. In this blog post, we explored how to make garlic butter scallop and shrimp pasta. We covered the key ingredients, cooking steps, and interesting tips for better taste. You can add veggies or change the pasta type for variety. Proper storage helps keep leftovers fresh longer. Use fresh ingredients for the best flavor, and enjoy this dish with a good wine. The possibilities are endless, so get creative in the kitchen with your own twist!

Garlic Butter Scallop and Shrimp Pasta

Indulge in a delicious Garlic Butter Scallop and Shrimp Pasta that is sure to impress! This quick and easy recipe features succulent scallops and shrimp tossed in a rich garlic butter sauce with cherry tomatoes and fresh parsley, all over your choice of pasta. Ready in just 30 minutes, it's perfect for a cozy dinner. Click through to explore this mouthwatering recipe and bring a taste of the sea to your table!
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Ingredients
  

8 oz spaghetti or fettuccine pasta

1 lb scallops, cleaned

1 lb shrimp, peeled and deveined

6 tablespoons unsalted butter

4 cloves garlic, minced

1 teaspoon red pepper flakes (optional)

1 cup cherry tomatoes, halved

1 lemon, zested and juiced

1/4 cup fresh parsley, chopped

Salt and pepper to taste

Grated Parmesan cheese (for serving)

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti or fettuccine and cook until al dente, according to package instructions. Reserve 1 cup of pasta water, then drain the rest and set aside.

    Sear the Scallops and Shrimp: In a large skillet, melt 3 tablespoons of the butter over medium-high heat. Season the scallops with salt and pepper. Once the butter is sizzling, add scallops to the skillet. Sear for 2-3 minutes on each side until golden brown and cooked through. Remove scallops from the skillet and set aside.

      Cook the Shrimp: In the same skillet, add the remaining 3 tablespoons of butter. Once melted, add minced garlic and red pepper flakes (if using), cooking for about 30 seconds until fragrant. Add shrimp and season with salt and pepper. Cook for about 2-3 minutes or until the shrimp turn pink and opaque.

        Combine Ingredients: Add the cherry tomatoes to the skillet and cook for another minute until they soften. Return the scallops to the pan. Squeeze lemon juice and add lemon zest, stirring to combine the flavors.

          Mix with Pasta: Add the cooked pasta to the skillet, tossing to coat with the garlic butter sauce. If needed, add reserved pasta water a little at a time to loosen the sauce until your desired consistency is achieved.

            Garnish and Serve: Stir in chopped parsley and adjust seasoning with salt and pepper as desired. Serve immediately, garnished with grated Parmesan cheese on top.

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