If you are searching for a dish that is effortlessly elegant yet bursting with vibrant flavors, the Shrimp Scallop Pasta with Cherry Tomatoes Recipe is your new go-to. This seafood pasta is a dazzling combination of succulent shrimp and tender scallops mingling perfectly with juicy cherry tomatoes, garlic, and a hint of lemon, all tossed with al dente linguine. It’s the kind of meal that feels fancy enough for special occasions but simple enough to whip up any weeknight. The fresh ingredients and bright colors make every bite a celebration of the sea and garden, bringing warmth and joy straight to your dinner table.
Ingredients You’ll Need
Gathering fresh, simple, and high-quality ingredients is the secret behind this delightful recipe. Each component plays a crucial role in building layers of flavor, texture, and color that make this dish unforgettable.
- 8 oz linguine or spaghetti: The perfect pasta base that holds the sauce beautifully and twirls delightfully on your fork.
- 1 tablespoon olive oil: Adds a subtle richness and helps sear the seafood to perfection.
- 1 tablespoon butter: Brings luscious creaminess and depth to the pan sauce.
- 8 oz large shrimp (peeled and deveined): Tender and juicy seafood star of the dish.
- 8 oz sea scallops (patted dry): Their naturally sweet, tender texture contrasts beautifully with the shrimp.
- Salt and black pepper to taste: Essential seasonings that enhance every ingredient’s natural flavor.
- 3 garlic cloves (minced): Provides aromatic warmth and a savory kick.
- 1/4 teaspoon red pepper flakes: Adds just the right touch of subtle heat without overpowering.
- 1 cup cherry tomatoes (halved): Bursting with juicy sweetness for a bright, fresh pop.
- 1/4 cup dry white wine or chicken broth: Deglazes the pan, bringing complexity and depth to the sauce.
- 1/2 cup pasta water (reserved): Helps bind the sauce and pasta for a silky finish.
- 1/4 cup chopped fresh parsley: Adds freshness and a lovely herbaceous note.
- Juice of 1/2 lemon: Brings brightness and balances the rich seafood flavors.
- Grated Parmesan cheese for serving (optional): A finishing touch that adds a savory, nutty layer if you choose.
How to Make Shrimp Scallop Pasta with Cherry Tomatoes Recipe
Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a vigorous boil. Cook your linguine or spaghetti until just al dente—firm but with a little bite left. This texture is crucial because the pasta will continue to cook slightly when tossed with the sauce later. Before draining, be sure to reserve about half a cup of the pasta water; this starchy liquid is the secret weapon for marrying the sauce and pasta perfectly.
Step 2: Sear the Scallops
While the pasta cooks, heat olive oil and butter in a large skillet over medium-high heat until shimmering. Pat the scallops dry to ensure a golden crust instead of steaming. Season them lightly with salt and pepper, then carefully place them in a single layer. Sear each side for 1 to 2 minutes until they develop a gorgeous caramelized surface and turn opaque. Remove gently and set aside to keep warm.
Step 3: Cook the Shrimp
Using the same skillet, season your shrimp with salt and pepper. Sear them for 1 to 2 minutes on each side until they turn pink and curl up slightly. The quick cooking preserves their tender juiciness. Remove the shrimp and set aside with the scallops.
Step 4: Create the Sauce
Lower the heat to medium and add minced garlic and red pepper flakes to the skillet. Let them cook until fragrant, about 30 seconds, which infuses the oil with warmth and spice. Then toss in the cherry tomatoes and cook until they start to soften and release their juice, roughly 3 to 4 minutes. Pour in the white wine or chicken broth to deglaze the pan, scrapping up all those flavorful browned bits from the bottom. Let this simmer gently for 2 to 3 minutes to meld the flavors and reduce slightly.
Step 5: Combine and Finish
Return the shrimp and scallops to the skillet, followed by the cooked pasta. Pour in the reserved pasta water to loosen the sauce to your preferred consistency and toss everything together with fresh lemon juice and chopped parsley. This step ties the dish all together in a perfectly balanced harmony of flavors and textures. Feel free to sprinkle with grated Parmesan before serving for an extra touch of indulgence.
How to Serve Shrimp Scallop Pasta with Cherry Tomatoes Recipe
Garnishes
A sprinkle of freshly chopped parsley brightens up the dish visually and adds fresh herbal notes. For an extra layer of savoriness, a dusting of grated Parmesan cheese is heavenly and keeps your pasta luscious and flavorful. A few lemon wedges on the side invite guests to add a zesty punch if they prefer.
Side Dishes
This seafood pasta pairs beautifully with a crisp green salad dressed lightly with lemon vinaigrette to keep things fresh and balanced. Garlic bread or crusty Italian bread is ideal for mopping up every last bit of that garlicky, tomato-infused sauce—because nothing should be wasted. For a more indulgent meal, roasted asparagus or sautéed green beans complement the seafood and pasta perfectly.
Creative Ways to Present
Consider serving this Shrimp Scallop Pasta with Cherry Tomatoes Recipe in shallow bowls for a rustic, cozy look that encourages twirling and sharing. Drizzle a little extra virgin olive oil or a balsamic glaze around the edges for a gourmet touch. Garnish with edible flowers or microgreens if you want to impress at your next dinner party with beauty and flavor.
Make Ahead and Storage
Storing Leftovers
Store any leftover shrimp scallop pasta in an airtight container in the refrigerator. It’s best enjoyed within two days to retain the seafood’s fresh texture and to keep the pasta from becoming mushy. Make sure to cool the dish completely before refrigerating to maintain quality.
Freezing
While freezing pasta with seafood is generally not recommended due to texture changes in the shrimp and scallops, if you must, freeze the components separately. Cooked pasta freezes better than seafood, so store shrimp and scallops in a separate airtight container or freezer bag and use within one month for the best flavor.
Reheating
Reheat leftovers gently in a skillet over low heat with a splash of water or broth to loosen the sauce and prevent drying out. Avoid microwave reheating if possible, as it can toughen the delicate scallops and shrimp. Warm just until heated through to preserve that fresh, restaurant-quality texture.
FAQs
Can I use frozen shrimp and scallops for this recipe?
Yes, frozen shrimp and scallops work fine as long as you thaw them properly in the refrigerator overnight and pat them dry before cooking to achieve that perfect sear without excess moisture.
What can I substitute for white wine in the recipe?
If you prefer not to use white wine, low-sodium chicken broth or vegetable broth are excellent alternatives that still provide depth to the sauce.
Is there a way to make this dish gluten-free?
Absolutely! Simply substitute the linguine or spaghetti with your favorite gluten-free pasta. The cooking time may vary, so watch carefully to achieve al dente perfection.
Can I add cream to make the sauce richer?
For a creamier sauce, a splash of heavy cream added when deglazing with wine or broth becomes a delicious variation that adds richness without overpowering the fresh seafood flavors.
How spicy is this Shrimp Scallop Pasta with Cherry Tomatoes Recipe?
The recipe includes just a pinch of red pepper flakes to add a mild warmth that gently lingers. Adjust the amount up or down according to your spice preference!
Final Thoughts
This Shrimp Scallop Pasta with Cherry Tomatoes Recipe is one of those treasured meals that combines fresh ingredients, simplicity, and stunning flavor in one pot of happiness. Whether you are cooking for family, friends, or yourself, it promises a satisfying and impressive dinner every time. Go ahead, dive into creating this seafood delight—you’ll be so glad you did!
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Shrimp Scallop Pasta with Cherry Tomatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Pescatarian
Description
This Shrimp Scallop Pasta with Cherry Tomatoes is a delicious and sophisticated Italian seafood dish featuring perfectly seared scallops and shrimp tossed with al dente linguine in a lightly spiced garlic, cherry tomato, and white wine sauce. Finished with fresh lemon juice, parsley, and optional Parmesan, this recipe makes a quick and elegant weeknight dinner perfect for seafood lovers.
Ingredients
Pasta
- 8 oz linguine or spaghetti
Seafood
- 8 oz large shrimp (peeled and deveined)
- 8 oz sea scallops (patted dry)
Cooking Fat
- 1 tablespoon olive oil
- 1 tablespoon butter
Vegetables & Aromatics
- 3 garlic cloves (minced)
- 1 cup cherry tomatoes (halved)
- 1/4 teaspoon red pepper flakes
- 1/4 cup chopped fresh parsley
Liquids
- 1/4 cup dry white wine or chicken broth
- 1/2 cup reserved pasta water
- juice of 1/2 lemon
Seasonings
- Salt and black pepper to taste
Optional Topping
- Grated Parmesan cheese for serving
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the linguine or spaghetti and cook until al dente according to package instructions. Drain the pasta, reserving 1/2 cup of the pasta water for later use.
- Sear the scallops: Heat olive oil and butter in a large skillet over medium-high heat. Season the scallops with salt and black pepper. Place them in a single layer in the hot skillet and sear for 1-2 minutes per side until they develop a golden crust and become opaque. Remove scallops from the pan and set aside.
- Cook the shrimp: In the same skillet, season shrimp with salt and black pepper. Cook shrimp 1-2 minutes per side until pink and cooked through. Remove shrimp from the pan and set aside with the scallops.
- Sauté garlic and spices: Reduce heat to medium. Add minced garlic and red pepper flakes to the skillet and cook for about 30 seconds until fragrant, being careful not to burn the garlic.
- Cook the tomatoes: Add halved cherry tomatoes to the skillet and cook for 3-4 minutes until they start to soften and release their juices.
- Deglaze the pan: Pour in the white wine or chicken broth, scraping the bottom of the pan to loosen any browned bits. Let it simmer for 2-3 minutes to reduce slightly and infuse flavor.
- Combine seafood and pasta: Return the cooked shrimp and scallops to the skillet. Add the drained pasta and reserved pasta water. Toss everything together gently to combine and heat through.
- Finish and serve: Stir in the juice of half a lemon and chopped fresh parsley. Serve immediately, topped with grated Parmesan cheese if desired.
Notes
- Cherry tomatoes can be substituted with grape tomatoes if preferred.
- For a richer sauce, add a splash of heavy cream along with the white wine or broth.
- Gluten-free pasta can be used as a substitute to make this recipe gluten-free.
