I love this recipe because it’s quick enough for a weeknight yet impressive enough for guests. The shrimp and scallops get a beautiful sear, the lemon and white wine bring brightness, and the garlic butter ties it all together. Plus, it all comes together in under 30 minutes. Whether I’m craving something light or celebrating a special dinner, this scampi always delivers restaurant-quality flavor without the fuss.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Kosher salt
1 lb angel hair pasta
12 jumbo shrimp, peeled and cleaned
12 large sea scallops, tough foot muscle removed
Freshly ground black pepper
3 ½ tablespoons unsalted butter
2 cloves garlic, minced
2 tablespoons fresh lemon juice
½ cup dry white wine
¼ cup torn fresh basil
2 tablespoons chopped fresh parsley
Lemon wedges, for garnish
Directions
I bring a large pot of salted water to a boil and cook the angel hair pasta according to package directions.
While the pasta cooks, I heat a large skillet over medium-high heat.
I pat the shrimp and scallops dry and season them with salt and pepper.
I add 1½ tablespoons of butter to the skillet. When melted, I cook the shrimp until golden on one side, about 3 minutes.
I flip the shrimp, add half the garlic, and cook for 1–2 minutes more, just until the garlic is fragrant and the shrimp are almost cooked through. Then I remove them to a plate.
In the same pan, I add the scallops and cook until golden on one side, about 3 minutes.
I flip the scallops, add the remaining garlic, and cook for another 1–2 minutes.
I pour in the lemon juice and white wine, scraping up any browned bits with a wooden spoon. I bring it to a boil and let the sauce reduce by half, about 3 minutes.
I return the shrimp to the pan, stir in the torn basil and the remaining 2 tablespoons of butter, and season again if needed.
I drain the pasta and toss it with the seafood and sauce in a large serving bowl.
I finish it off with chopped parsley and a few lemon wedges for serving.
Servings and Timing
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Variations
Chicken Option: I swap the seafood for sliced chicken cutlets if I’m cooking for someone who doesn’t eat shellfish.
Different Pasta: If I don’t have angel hair, I use linguine or spaghetti.
Add Veggies: I sometimes toss in spinach, cherry tomatoes, or asparagus for extra color and nutrition.
Creamy Twist: A splash of heavy cream at the end turns this into a creamy seafood pasta.
Chili Flakes: A pinch of red pepper flakes adds a subtle heat that balances the lemony butter sauce.
Storage/Reheating
This dish is best fresh, but I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm it gently on the stove with a splash of water or white wine to loosen the sauce. I avoid the microwave, as seafood can overcook quickly.
FAQs
Can I use frozen shrimp and scallops?
Yes, I just thaw them completely and pat them dry before cooking to avoid excess moisture in the pan.
What wine should I use?
I use a dry white wine like Sauvignon Blanc or Pinot Grigio. I avoid anything sweet for the best flavor balance.
How do I get a good sear on scallops?
I make sure they’re very dry before cooking and don’t crowd the pan. I also avoid flipping them too early—they need time to form a golden crust.
Can I make this ahead?
This dish is best served fresh, but I sometimes prep the shrimp and scallops in advance so they’re ready to go when it’s time to cook.
What can I serve with this?
A light green salad, crusty bread, or roasted vegetables make great sides. I keep it simple so the seafood shines.
Conclusion
Shrimp and Scallop Scampi with Angel Hair Pasta is the kind of meal that feels fancy but takes less than 30 minutes to make. I love how the lemony, buttery sauce wraps around the tender seafood and pasta, creating a dish that’s both fresh and comforting. Whether I’m cooking for family, friends, or just myself, this recipe always brings the taste of the sea straight to the table.
This elegant seafood pasta is packed with garlicky butter, lemon, shrimp, and scallops tossed with light angel hair for a restaurant-quality meal at home.
Author:Sarah
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings
Category:Dinner
Method:Sauté
Cuisine:American, Italian-Inspired
Ingredients
Kosher salt
1 lb angel hair pasta
12 jumbo shrimp, peeled and cleaned
12 large sea scallops, tough foot muscle removed
Freshly ground black pepper
3½ tbsp unsalted butter
2 cloves garlic, minced
2 tbsp fresh lemon juice, plus lemon wedges for garnish
½ cup dry white wine
¼ cup torn fresh basil
2 tbsp chopped fresh parsley
Instructions
Cook Pasta:
Bring a large pot of salted water to a boil. Cook the angel hair pasta according to package instructions. Drain and set aside.
Sauté Seafood:
Heat a large skillet over medium-high heat. Pat shrimp and scallops dry, then season with salt and pepper.
Add 1½ tbsp butter to the skillet. Sear shrimp on one side for about 3 minutes. Flip, add half the garlic, and cook for another 1–2 minutes until shrimp are almost opaque. Transfer to a plate.
Cook Scallops:
In the same pan, add scallops. Sear for 3 minutes until golden. Flip, add remaining garlic, and cook for 1–2 minutes.
Make the Sauce:
Pour in lemon juice and white wine, scraping up any browned bits. Simmer until reduced by half, about 3 minutes.
Finish the Dish:
Return shrimp to the skillet. Add basil and remaining 2 tbsp butter, stirring to melt. Adjust seasoning with salt and pepper.
Combine & Serve:
Toss cooked angel hair pasta with the seafood and sauce in a large bowl. Garnish with chopped parsley and lemon wedges. Serve hot.
Notes
For a non-seafood version, substitute shrimp and scallops with thin strips of chicken.
Angel hair pasta can get sticky — feel free to use linguine or spaghetti as alternatives.
