Shrimp and Scallop Pasta Recipe – Creamy, Flavorful, and Elegant
1. Introduction
If you’re craving a dish that’s both elegant and comforting, look no further than shrimp and scallop pasta. This creamy, flavorful dish combines tender shrimp and delicate scallops in a rich, garlicky sauce that perfectly coats the pasta. The seafood adds a sweet, briny flavor, while the creamy sauce binds everything together in a luxurious, satisfying way. Whether you’re hosting a dinner party, preparing a special meal for your loved ones, or just treating yourself, this dish hits all the right notes.
What’s great about this recipe is that it’s not only delicious but also versatile. You can easily customize the sauce to make it as rich or light as you like. Plus, it’s a one-pan meal that doesn’t take much time to prepare, making it ideal for a weeknight dinner or a weekend treat. In this post, I’ll walk you through the steps of making shrimp and scallop pasta from scratch, share some expert tips and variations, and offer suggestions on how to serve it to make it even more enjoyable.
2. Ingredients Breakdown
Before you get started, here’s a list of the main ingredients you’ll need to create this delicious dish:
- Shrimp (12 large, peeled and deveined): Shrimp adds a slight sweetness and a firm texture that complements the creamy sauce. You can use fresh or frozen shrimp, but fresh shrimp will yield the best results.
- Scallops (8-10 large, cleaned and patted dry): Scallops are tender and sweet, and they absorb the flavors of the sauce beautifully. Be sure to dry them thoroughly before cooking to get a nice sear.
- Pasta (8 oz): Any pasta works well with this dish, but linguine, fettuccine, or spaghetti are classic choices. You can use gluten-free pasta if preferred.
- Olive Oil (2 tablespoons): Olive oil is used to sauté the shrimp, scallops, and garlic. It adds richness and flavor without overpowering the dish.
- Garlic (4 cloves, minced): Fresh garlic adds depth and a savory aroma to the sauce. You can add more or less garlic depending on your preference.
- White Wine (1 cup, dry): White wine creates the base for the sauce, adding acidity and enhancing the flavor of the seafood. A dry white wine like Sauvignon Blanc or Chardonnay works best.
- Heavy Cream (1 cup): Heavy cream is what makes the sauce rich and velvety. You can substitute with half-and-half for a lighter version or coconut milk for a dairy-free alternative.
- Parmesan Cheese (½ cup, grated): Freshly grated Parmesan adds a salty, nutty flavor that complements the richness of the cream. For a stronger flavor, you can add more cheese.
- Lemon (1, for zest and juice): Lemon zest adds a fresh citrus note to the dish, while the lemon juice helps balance the creaminess with a touch of acidity.
- Fresh Parsley (for garnish): Fresh parsley adds a pop of color and freshness, enhancing both the flavor and presentation of the dish.
- Salt and Pepper (to taste): Essential for seasoning the shrimp, scallops, and sauce.
Common Substitutions:
- Seafood: You can swap the shrimp and scallops for other seafood like lobster, crab, or a mix of seafood, depending on what’s available or your preferences.
- Pasta: If you’re avoiding gluten, you can use gluten-free pasta, zucchini noodles (for a low-carb option), or even rice for a variation.
- Cream: For a lighter version, use half-and-half or coconut milk instead of heavy cream. If you prefer a dairy-free option, there are also dairy-free cream substitutes available.
3. Step-by-Step Instructions
Follow these easy steps to create your shrimp and scallop pasta:
- Cook the Pasta:
Start by boiling a large pot of salted water. Add your pasta and cook according to package instructions, usually about 9-11 minutes for al dente pasta. Once done, drain and set aside, reserving 1 cup of pasta water for later. - Sear the Shrimp and Scallops:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the shrimp and scallops with salt and pepper. Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside. In the same skillet, add the scallops and sear for 2-3 minutes on each side until golden brown. Be sure not to overcrowd the skillet to get a nice sear. Remove the scallops and set them aside with the shrimp. - Make the Sauce:
In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic for 30 seconds until fragrant, being careful not to burn it. Pour in the white wine and let it simmer for 2-3 minutes, allowing the alcohol to cook off. Scrape any flavorful bits off the bottom of the skillet. - Add the Cream and Cheese:
Reduce the heat to medium-low and add the heavy cream to the skillet. Stir to combine, then add the grated Parmesan cheese, stirring until the sauce thickens and becomes smooth. If the sauce is too thick, add a bit of the reserved pasta water to achieve your desired consistency. - Combine the Seafood and Pasta:
Return the cooked shrimp and scallops to the skillet, along with any juices that may have accumulated. Add the cooked pasta and toss everything together gently, ensuring the pasta is well coated in the creamy sauce. Cook for an additional 1-2 minutes to allow everything to heat through. - Finish the Dish:
Add the lemon zest and a squeeze of fresh lemon juice for a burst of brightness. Taste the pasta and adjust the seasoning with salt and pepper as needed. - Serve:
Divide the shrimp and scallop pasta among plates, garnish with fresh parsley, and serve immediately. You can sprinkle more Parmesan cheese on top for an extra touch of flavor.
4. Tips and Variations
- For Extra Creaminess: If you prefer a richer sauce, you can add a couple of tablespoons of cream cheese to the sauce along with the heavy cream.
- Spicy Version: If you like a little heat, add a pinch of red pepper flakes or diced fresh chili to the garlic while sautéing it.
- More Veggies: Add spinach, peas, or cherry tomatoes for a pop of color and nutrition. Simply sauté them in the skillet with the garlic.
- Gluten-Free: Use gluten-free pasta, or swap out the pasta for zucchini noodles for a low-carb option.
- Meat Swap: You can replace the shrimp and scallops with chicken breast or a mix of different seafood like lobster or crab for a variation.
5. Serving Suggestions
While shrimp and scallop pasta is already a complete meal, you can enhance the meal with these sides:
- Garlic Bread: A slice of warm, buttery garlic bread is perfect for soaking up the creamy sauce.
- Salad: A light arugula salad with a balsamic vinaigrette provides a refreshing contrast to the rich pasta.
- Soup: A light vegetable soup or a tomato bisque makes for a lovely appetizer before the main course.
- Wine Pairing: A crisp white wine such as Pinot Grigio, Sauvignon Blanc, or Chardonnay pairs beautifully with the seafood and creamy sauce.
6. Storage and Reheating Instructions
- Refrigeration: Store any leftover shrimp and scallop pasta in an airtight container in the fridge for up to 2 days. The sauce may thicken upon refrigeration, so you may need to add a splash of cream or pasta water when reheating.
- Freezing: Freezing this dish is not recommended due to the creamy sauce, as it may separate upon thawing. If you do freeze it, be sure to only freeze the seafood and sauce separately from the pasta, and reheat carefully.
- Reheating: Reheat leftovers in a skillet over medium heat, adding a bit of pasta water or cream to loosen the sauce. You can also microwave individual portions for 1-2 minutes, stirring halfway through.
7. Recipe Notes
- Prep Ahead: You can prepare the sauce ahead of time and store it in the fridge for up to 2 days. Just reheat the sauce and add the shrimp, scallops, and pasta when you’re ready to serve.
- Fresh Herbs: If you prefer a more herbaceous flavor, try adding fresh basil or oregano to the sauce, or use them as a garnish when serving.
- Pasta Water: Always reserve some pasta water before draining the noodles. It helps adjust the sauce’s consistency and adds flavor, thanks to the starch in the water.
8. Nutrition Information (Per Serving)
| Nutrient | Amount |
| Calories | 450 kcal |
| Fat | 25g |
| Saturated Fat | 10g |
| Carbs | 35g |
| Sugar | 4g |
| Fiber | 2g |
| Protein | 30g |
| Sodium | 600mg |
| Cholesterol | 145mg |
| Calcium | 150mg |
| Iron | 3mg |
Nutrition information is an estimate and may vary based on specific ingredients used.
9. Recipe Card Summary
- Course: Main Dish
- Cuisine: Italian
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Ingredients:
- 12 large shrimp, peeled and deveined
- 8-10 large scallops, cleaned and patted dry
- 8 oz pasta (linguine, fettuccine, spaghetti)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 cup heavy cream
- ½ cup Parmesan cheese, grated
- 1 lemon, zest and juice
- Fresh parsley for garnish
- 12 large shrimp, peeled and deveined
- Instructions:
- Cook the pasta and set aside.
- Sear the shrimp and scallops.
- Make the creamy sauce with wine, garlic, and cream.
- Combine the seafood and pasta.
- Garnish with lemon zest and parsley.
- Cook the pasta and set aside.
- Notes: Can be prepped ahead. Best with freshly shredded cheese.
- Nutrition: See nutrition table above.
🏷️ Diet Tags: Gluten-Free Option, High-Protein
🌿 Health Benefits: Rich in protein, vitamins, and minerals from seafood.
10. Final Thoughts or CONCLUSION
Shrimp and scallop pasta is a dish that’s both sophisticated and comforting, and it’s perfect for any occasion. Whether you’re enjoying a weeknight meal or preparing a special dinner, this recipe is sure to impress. Give it a try, and let me know how it turns out in the comments below! I’d love to hear how you customize this dish to your liking. Enjoy every bite!