If you’re looking to treat a seafood lover in your life, this easy shrimp and scallop pasta is the recipe for you. As a 30-minute pasta recipe, this dish is perfect when you want to cook your guests something special without missing all the fun being stuck in the kitchen for hours on end. Our restaurant-worthy shrimp and scallop pasta is a delightful pick for romantic at-home date nights, celebrations, holidays and more.
Ingredients for Shrimp and Scallop Pasta
- Shrimp: While medium and large shrimp work for many shrimp recipes, this is one time where treating yourself to extra large or jumbo shrimp is worth the splurge. Our guide to the different types of shrimp will help you decide if you want farmed or wild-caught shrimp.
- Scallops: Small bay scallops work for many recipes, but we recommend using large sea scallops for this recipe. They look impressive and taste divine. They also cook in roughly the same amount of time as the shrimp, so you won’t have to worry as much about overcooking one or the other.
- Seasoning: For a classic taste of the coast, the shrimp and scallops are sprinkled with seafood seasoning before cooking. You can make your own seafood seasoning blend or reach for a jar of old-fashioned Old Bay seasoning.
- Butter: Butter is to seafood like jelly is to peanut butter: a perfect partner. For this recipe, use a top-quality butter brand to let its flavor shine.
- Mushrooms: Mushrooms lend a lovely note of earthy umami to this dish. Their savory flavor balances the sweetness of the seafood and pairs well with the garlic and white wine.
- Shallots and garlic: In this recipe, shallots and garlic act as simple aromatics that infuse the sauce with tons of complementary flavor to the seafood, wine and other vegetables.
- Wine: White wine is a popular ingredient in seafood pasta sauces. For the best taste, choose a white wine that’s described as buttery or oaky with notes of citrus. Chardonnay or pinot grigio would be great choices. If you wish to omit the alcohol, you can swap it for chicken or vegetable stock. Otherwise, pick up one of the best white wines under $20.
- Angel hair pasta: Angel hair pasta is the way to go for seafood pasta recipes like this one. Its shape and size don’t overpower the delicate taste and texture of the seafood, letting the shrimp and scallops be the stars of the show.
Directions
Step 1: Dry and season the seafood
Pat the scallops and shrimp dry with paper towels (and peel, devein and clean the shrimp, if necessary), and then sprinkle with seafood seasoning.
Editor’s Tip: It’s never a bad idea to rinse scallops in cold water before cooking with them. But whether you rinse or not, dry the seafood well before cooking. Removing all excess moisture is one of the secrets to preparing perfectly seared scallops.
Step 2: Saute the veggies
In a small skillet, melt 1 tablespoon butter over medium heat. Add the mushrooms, then cook, stirring occasionally, for about three minutes. Add the peas, and cook until tender, about three to four minutes. Transfer the mushrooms and peas from the skillet to a shallow bowl.
Step 3: Make the sauce
Add the shallots and 1 tablespoon butter to the skillet you cooked the mushrooms in. Cook and stir until the shallots begin to soften, one to two minutes. Pour in the wine. Reduce the heat to medium-low, and simmer, uncovered, until ready to serve.
Step 4: Cook the pasta
Meanwhile, in a large saucepan, cook the pasta to al dente according to package directions. Drain, reserving 1/2 cup pasta water.
Editor’s Tip: Seriously, save the pasta water. It’s full of lovely starch from the pasta, which helps give this dish’s simple sauce a little body, clinging to and coating each strand of pasta.
Step 5: Finish the pasta mixture
Return the pasta to the saucepan, and reduce the heat to low. Stir in 1/4 cup parsley, garlic, red pepper flakes, salt, the mushroom-pea mixture and the remaining butter. Ladle in enough of the reserved pasta water to moisten the pasta.
Step 6: Cook the shrimp and scallops
In a large skillet, heat the oil over medium-high heat. Add the scallops and shrimp, and sear until the scallops are golden brown and firm and the shrimp turn pink, about two to three minutes on each side.
Step 7: Combine everything, and serve
Combine the shrimp-scallop mixture with the pasta mixture and the sauce. Sprinkle with the remaining parsley.
Shrimp and Scallop Pasta Variations
- Swap the seafood: Not a fan of scallops? Make this into a purely shrimp recipe by skipping the scallops. Or, do the opposite and use all scallops. You could also add clams, mussels or lobster to the recipe.
- Use a different pasta shape: Angel hair is our favorite pasta shape for this dish, but you can swap it with another variety you enjoy. Linguine or spaghetti would offer a similar presentation, while short-cut pasta like cavatappi or medium shells would make for a more casual adaptation.
- Skip the peas and mushrooms: If you don’t enjoy peas or mushrooms, you can simply omit them and let the seafood shine.
- Try different vegetables: Pair the shrimp, scallops and pasta with other vegetables you enjoy. Shellfish go especially well with grilled or roasted vegetables like red peppers, zucchini, eggplant or tomatoes, as well as sauteed greens like spinach or chard.
- Make a creamy pasta sauce: For an extra-indulgent seafood pasta recipe (like seafood Alfredo), add a splash of half-and-half or heavy cream to the sauce just before combining it with the pasta. A bit of freshly grated Parmesan would also be a welcome addition.
How to Store Shrimp and Scallop Pasta
You may refrigerate leftover scallops and shrimp with pasta in an airtight food storage container for two to three days. To reheat, we recommend warming gently on the stovetop in a covered skillet with a splash of broth or water to rehydrate the pasta. Since shrimp and scallops can easily overcook, we don’t recommend using a microwave to reheat this recipe.
Shrimp and Scallop Pasta Tips
Can you use cooked shrimp and scallops?
Yes, you can use cooked shrimp or scallops in this recipe. If they were previously frozen, thaw them completely, then add them to the simmering sauce for a minute or two—just enough to warm them—before tossing them with the pasta, mushroom and peas.
How do you know when shrimp and scallops are done cooking?
Don’t make the food safety mistake of undercooking shrimp, scallops and other shellfish! Shrimp are fully cooked when they turn pink and curl into a C or U shape. If your shrimp curl all the way into an O shape, they are likely overcooked. When searing scallops, they should be golden brown on both sides and have an opaque center, with edges that are just slightly firm to the touch.
What can you serve with shrimp and scallop pasta?
When serving scallops and shrimp with pasta in a light white wine sauce, opt for sides that are equally light and delicate. A fresh green garden salad or roasted asparagus are two options. For something starchy, serve a loaf of crusty Dutch oven bread or focaccia. Both are perfect for soaking up any remnants of the delicious sauce on your plate.
