Garlic Butter Scallop and Shrimp Pasta
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.
- 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.
