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
Scale
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.
