Seafood Pasta with Shrimp and Scallops

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Seafood Pasta with Shrimp and Scallops

Serves: 4 to 6
Prep Time: 15–20 minutes
Cook Time: 15–20 minutes

Indulge in a satisfying seafood pasta that’s quick, elegant, and family-friendly—no wine required! Tender shrimp and golden seared scallops are nestled in a garlicky cherry tomato sauce, all tossed with perfectly cooked linguine. A splash of broth replaces the wine, creating a light and flavorful sauce that lets the seafood shine.

Ingredients

  • 1 lb (450 g) dried linguine pasta
  • 1 large shallot, finely chopped (about 1/3 cup)
  • 4 cloves garlic, minced
  • 2 pints (about 1½ lbs) cherry tomatoes, halved
  • ½ bunch fresh parsley, chopped (about 1/3 cup)
  • 8 oz large sea scallops (about 8–9 pieces)
  • 1¾ tsp kosher salt, divided, plus more to taste
  • Freshly ground black pepper
  • 3 tbsp olive oil, divided
  • 1 pinch red pepper flakes (optional)
  • ½ cup low-sodium vegetable or chicken broth
  • 8 oz large shrimp, peeled and deveined
  • 2 tbsp unsalted butter
  • Reserved pasta cooking water (about 1 cup)

Instructions

  1. Cook the Pasta:
    Bring a large pot of salted water to a boil. Add linguine and cook until al dente. Reserve 1 cup of the cooking water, then drain and set aside.
  2. Prep Ingredients:
    While the pasta cooks, finely chop the shallot, garlic, and parsley. Halve the cherry tomatoes.
  3. Sear the Scallops:
    Pat scallops dry and season with ¼ tsp salt and black pepper. Heat 2 tbsp olive oil in a large skillet over high heat. Add scallops in a single layer and sear 2–3 minutes per side, until golden and just cooked through. Transfer to a plate and cover loosely with foil.
  4. Sauté the Vegetables:
    Lower the heat to medium. Add remaining 1 tbsp olive oil to the skillet. Sauté shallots for 1–2 minutes until softened. Add tomatoes and ½ tsp salt, cooking for 2–3 minutes until they begin to burst. Stir in garlic and cook for 1 minute more.
  5. Add Broth and Shrimp:
    Increase heat to medium-high. Add broth, red pepper flakes (if using), remaining 1 tsp salt, and pepper to taste. Simmer for 2–3 minutes. Nestle shrimp into the sauce and cook for 2–4 minutes, flipping once, until pink and opaque.
  6. Toss Everything Together:
    Add drained pasta to the skillet, along with butter, chopped parsley, and ¼ cup of reserved pasta water. Toss until well combined and the sauce lightly coats the noodles. Add more pasta water as needed to loosen. Adjust seasoning with extra salt and pepper to taste.
  7. Serve:
    Divide pasta between plates or bowls and top with the seared scallops. Serve immediately.

Tips & Variations

  • No Scallops? Use all shrimp instead.
  • Extra Creaminess: Add a splash of cream or swirl in a spoonful of mascarpone with the butter.
  • Herb Swap: Try fresh basil or chives instead of parsley.
  • Optional Cheese: Although traditional seafood pasta skips cheese, a sprinkle of grated Parmesan can be a tasty finish.

Storage

This dish is best served fresh but can be stored in an airtight container in the refrigerator for up to 1 day. Reheat gently to avoid overcooking the seafood.

 

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