Seafood Pasta with Shrimp and Scallops

Bring a taste of the coast to your dinner table with this luxurious seafood pasta made with tender shrimp, golden-seared scallops, and a light garlic-infused tomato broth. Tossed with linguine and fresh herbs, it’s a dish that’s both simple and sensational — perfect for a weeknight upgrade or a special occasion.

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

Why You’ll Love This Recipe

This pasta dish features the rich flavor of sautéed cherry tomatoes and garlic in a light broth sauce that lets the delicate seafood shine. Scallops and shrimp bring a tender, buttery texture that pairs beautifully with long noodles like linguine or spaghetti.

Ingredients

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

Instructions

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package directions. Reserve 1 cup of pasta water, then drain and set aside.
2. Prep the Ingredients:
   While the pasta cooks, prepare the shallot, garlic, cherry tomatoes, and parsley.
3. Sear the Scallops:
   Season scallops with ¼ tsp salt and black pepper. Heat 2 tbsp olive oil in a large skillet over high heat. Add the scallops in a single layer and sear until golden and just cooked through, about 2–3 minutes per side. Remove to a plate and cover to keep warm.
4. Build the Sauce:
   Lower heat to medium and add remaining 1 tbsp olive oil. Sauté shallots for 1–2 minutes until soft. Add tomatoes and ½ tsp salt. Cook for 2–3 minutes until they begin to soften and release their juices. Stir in garlic and cook for another minute.
5. Simmer with Broth:
   Increase heat to medium-high. Pour in the broth, add a pinch of red pepper flakes (if using), remaining 1 tsp salt, and black pepper. Simmer for 2 minutes until slightly reduced.
6. Cook the Shrimp:
   Add the shrimp to the skillet and cook for 2–4 minutes, flipping halfway through, until pink and opaque.
7. Combine:
   Add drained pasta, chopped parsley, butter, and ¼ cup reserved pasta water to the skillet. Toss until the sauce evenly coats the noodles. Add more pasta water a little at a time if needed to loosen the sauce. Taste and adjust seasoning.
8. Serve:
   Divide the pasta between plates and top with the seared scallops. Garnish with more parsley if desired.

Variations & Tips

• No scallops? Just double the shrimp.
• Make it creamy: Add a splash of cream when tossing the pasta.
• No parsley? Use chopped chives or fresh basil instead.
• Want more flavor? A sprinkle of Parmesan on top can be a great finishing touch.

Storage

This pasta is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day. Reheat gently on the stovetop.