I love this recipe because it delivers restaurant-quality results without complicated steps. The seafood stays tender and sweet, the sauce is smooth and glossy, and everything comes together quickly in one pan. I also enjoy how the lemon at the end brightens the dish and keeps it from feeling too heavy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb scallops 12 oz pasta 12 large shrimp, peeled and deveined 3 cloves garlic, minced 1 tbsp fresh Italian parsley, chopped 1/4 tsp freshly ground black pepper 3 oz salted butter 3 tbsp extra virgin olive oil 1 tbsp kosher salt, plus more for brine Water for pasta and brine Lemon wedges, for serving
Directions
I begin by brining the scallops to enhance their natural sweetness. I dissolve about three tablespoons of kosher salt in 16 ounces of water, add the scallops, and let them soak for 10 minutes. After brining, I remove them and dry them thoroughly, since dry scallops sear much better.
While the scallops brine, I bring a large pot of well-salted water to a boil and cook the pasta according to the package instructions until al dente. Before draining, I reserve about one cup of the pasta cooking water.
I heat a large skillet over high heat and add the olive oil. Once the pan is very hot, I place the scallops in a single layer and sear them for about 1 1/2 minutes without moving them. I add the shrimp, garlic, and parsley, and cook for about 2 minutes. I flip the seafood and cook for another 1 1/2 minutes, just until everything is cooked through.
I lower the heat to medium and add the butter, stirring gently as it melts into a smooth garlic butter sauce. I season with black pepper and adjust salt if needed.
I add the drained pasta directly to the skillet and toss everything together, adding small splashes of reserved pasta water until the sauce evenly coats the noodles. I serve the pasta immediately with lemon wedges on the side.
Servings and Timing
This recipe serves about 4 people. Prep time takes around 10 minutes, and cooking time is about 15 minutes, making it a great option for a quick but impressive meal.
Variations
I sometimes swap the pasta shape for linguine or fettuccine. When I want extra heat, I add a pinch of red pepper flakes. I also like adding a splash of white wine before the butter for extra depth of flavor.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to two days. When reheating, I warm it gently in a skillet with a small splash of water or butter to loosen the sauce and avoid overcooking the seafood.
FAQs
Can I skip brining the scallops?
I can, but I find brining improves both flavor and texture, making the scallops juicier and more tender.
How do I avoid overcooking the seafood?
I cook the scallops and shrimp quickly over high heat and remove them as soon as they turn opaque and tender.
What pasta works best for this dish?
I like short shapes or long noodles that hold sauce well, such as busiati, linguine, or spaghetti.
Can I use frozen seafood?
I can use frozen scallops and shrimp as long as they’re fully thawed and dried well before cooking.
Is this dish very rich?
It’s rich but balanced. I find the lemon juice at the end keeps it from feeling too heavy.
Conclusion
This garlic butter scallop and shrimp pasta is a dish I love making when I want something elegant, comforting, and full of flavor. I enjoy how simple ingredients come together into a silky, satisfying meal that always feels special. It’s proof that a little care and good technique can turn everyday cooking into something memorable.
An elegant seafood pasta dish made with tender scallops, juicy shrimp, and a rich garlic butter sauce. Quick to make and perfect for date night or entertaining.
Author:Sarah
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings
Category:Main Course
Method:Searing, Stovetop
Cuisine:Italian-Inspired, American
Ingredients
1 lb fresh or thawed scallops
12 oz pasta (short pasta like busiati, linguine, or spaghetti)
12 large shrimp, peeled and deveined
3 cloves garlic, minced
1 tbsp fresh Italian parsley, chopped
¼ tsp freshly ground black pepper
3 oz salted butter
3 tbsp extra virgin olive oil
1 tbsp kosher salt, plus extra for brine
Water (for pasta and scallop brine)
Lemon wedges, for serving
Instructions
Brine the Scallops:
Dissolve 3 tbsp kosher salt in 16 oz water. Add scallops and soak for 10 minutes. Remove, rinse lightly, and pat dry thoroughly.
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook pasta until al dente (about 7 minutes). Reserve 1 cup of pasta water, then drain.
Sear the Scallops and Shrimp:
Heat a large cast-iron skillet over high heat. Add olive oil, then sear scallops in a single layer (1½ minutes). Add shrimp, garlic, and parsley. Cook 2 more minutes. Flip scallops and shrimp; cook an additional 1½ minutes until done.
Make the Garlic Butter Sauce:
Reduce heat to medium. Add butter to skillet. Stir gently as it melts into a smooth, fragrant sauce. Season with black pepper. Adjust salt to taste.
Combine Pasta and Sauce:
Add drained pasta to the skillet. Toss with seafood and sauce. Add reserved pasta water as needed for a silky, well-coated texture.
Serve:
Plate immediately with lemon wedges and optional crusty bread for dipping.
Notes
Dry scallops thoroughly for the best golden sear.
Short pasta holds the sauce beautifully, but long pasta works too.
A splash of white wine or red pepper flakes can add extra depth or heat.
Leftovers can be refrigerated but are best enjoyed fresh.
