Shrimp and Scallop Scampi with Angel Hair Pasta
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.
- 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.
Best served immediately while warm and fresh.
