Garlic Butter Scallop & Shrimp Pasta
Ingredients:
8 ounces linguine or fettuccine pasta
1/2 pound large shrimp, peeled and deveined
1/2 pound sea scallops, patted dry
4 tablespoons unsalted butter, divided
1 tablespoon olive oil
4 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes (optional)
1/2 cup dry white wine or chicken broth
1/2 cup grated Parmesan cheese
Salt and black pepper, to taste
2 tablespoons fresh parsley, chopped
Juice of half a lemon
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
Time: 10 minutes
2. While pasta cooks, heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat. Add scallops and sear undisturbed until golden brown, about 2 minutes per side. Remove and set aside.
Time: 5 minutes
3. In the same skillet, add another tablespoon of butter and the shrimp. Cook until pink and just opaque, about 2–3 minutes per side. Remove and set aside with scallops.
Time: 5 minutes
4. Lower heat to medium. Add remaining 2 tablespoons butter, garlic, and red pepper flakes. Sauté until fragrant, about 1 minute.
Time: 1 minute
5. Pour in wine or broth and simmer until reduced by half, about 3–4 minutes. Stir in Parmesan and reserved pasta water as needed for a smooth sauce.
Time: 4 minutes
6. Return cooked pasta to skillet and toss to coat in the garlic butter sauce. Add shrimp and scallops back to the pan, stir gently to combine, and finish with lemon juice and parsley.
Time: 3 minutes
Pro tip: Pat scallops dry with a paper towel before searing to get a perfect golden crust.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Calories: 480 kcal | Servings: 4 servings
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