If you are craving a dish that brings together the elegance of the sea with the bright sweetness of fresh produce, then you are going to love this Shrimp and Scallop Pasta with Cherry Tomatoes Recipe. Imagine tender, succulent shrimp and delicate scallops nestled in a bed of perfectly cooked pasta, all tossed in a luscious, garlicky sauce studded with juicy cherry tomatoes. This recipe is a celebration of flavors and textures that feels both indulgent and light, making it an ideal weeknight favorite or something special for when you want to impress friends without fuss. Every bite bursts with freshness and a hint of Italian charm that will have you coming back for seconds.
Ingredients You’ll Need
All the ingredients here are incredibly simple and essential, each playing a vital role in creating the stunning harmony of taste, texture, and color in this dish. From the sweetness of cherry tomatoes to the briny freshness of seafood, every component contributes to a pasta that looks as good as it tastes.
- 8 ounces linguine or spaghetti pasta: The perfect canvas to soak up all the sauce and flavors.
- 8 ounces large shrimp, peeled and deveined: Adds a tender, juicy seafood bite packed with flavor.
- 8 ounces sea scallops, muscle removed and patted dry: Provides a buttery texture and mild sweetness.
- 2 tablespoons olive oil: Essential for searing seafood and adding rich, fruity notes to the dish.
- 2 tablespoons unsalted butter: Brings creaminess and depth to the sauce.
- 4 cloves garlic, minced: Infuses the dish with that classic aromatic punch every pasta needs.
- 1/2 teaspoon salt: Enhances all the natural flavors in the dish.
- 1/2 teaspoon black pepper: Adds gentle heat and complexity.
- 1/4 teaspoon red pepper flakes (optional): For those who like a subtle spicy kick.
- 1 cup cherry tomatoes, halved: Bursts of sweetness and vibrant color that brighten every forkful.
- 1/2 cup dry white wine or seafood broth: Delivers acidity and a deeper seafood essence.
- 1/4 cup freshly grated Parmesan cheese: Adds savory umami to round out the flavors flawlessly.
- 2 tablespoons fresh basil, chopped: Offers fragrant herbal notes that lift the dish.
- 2 tablespoons fresh parsley, chopped: Adds freshness and a pop of green color.
- Lemon wedges for serving (optional): A squeeze of citrus brightens every bite with a zesty finish.
How to Make Shrimp and Scallop Pasta with Cherry Tomatoes Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Cook your linguine or spaghetti until just al dente, following the package instructions closely to ensure the pasta has the perfect bite. Remember to reserve half a cup of pasta water before draining — that starchy water will be a secret weapon for creating a silky sauce later on.
Step 2: Prepare and Sear the Seafood
While the pasta cooks, season the shrimp and scallops lightly with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat, then add the scallops in a single layer. Sear for 2 minutes on each side until they develop a gorgeous golden crust — this step locks in their juicy tenderness. Remove the scallops and set them aside. In the same skillet, cook the shrimp for about 1 to 2 minutes per side until they turn pink and opaque. Set the shrimp aside with the scallops, keeping all those wonderful browned bits in the pan.
Step 3: Build the Sauce
Reduce the heat to medium, then melt the butter in the skillet. Add the minced garlic, cooking just until fragrant—about 30 seconds—to avoid any bitterness. Pour in the white wine or seafood broth, letting it simmer for 2 to 3 minutes so the flavors concentrate and the alcohol gently cooks off. Stir in the halved cherry tomatoes along with the red pepper flakes if using, and allow the tomatoes to soften for about 2 minutes. This creates a perfectly balanced sauce with subtle sweetness and a little heat.
Step 4: Combine and Finish the Pasta
Return the cooked shrimp and scallops to the skillet, then add the drained pasta. Toss everything gently, incorporating the reserved pasta water a little at a time until the sauce clings luxuriously to every strand. Remove the skillet from the heat, then stir in the freshly grated Parmesan cheese along with the chopped basil and parsley. The cheese melts through, adding a creamy, savory burst, and the herbs bring that fresh garden aroma that really elevates the dish.
How to Serve Shrimp and Scallop Pasta with Cherry Tomatoes Recipe
Garnishes
Serve your seafood pasta with a few lemon wedges on the side for a bright citrus squeeze. A sprinkling of extra Parmesan and a handful of fresh herbs like basil or parsley can make the plate feel even more inviting and colorful. If you want a touch of luxury, a drizzle of high-quality olive oil over the top just before serving works wonders.
Side Dishes
This dish pairs beautifully with a crisp, green salad dressed simply with lemon vinaigrette to contrast the rich pasta. Garlic bread or a crusty baguette are also fantastic choices to help scoop up any remaining sauce. For a light and refreshing complement, steamed asparagus or sautéed spinach with garlic harmonize perfectly with the seafood flavors.
Creative Ways to Present
If you’re hosting, consider plating the pasta in shallow bowls to showcase the colorful cherry tomatoes and seafood visibly. For a more casual approach, serve it family-style in a big, rustic skillet right on the table, encouraging everyone to dig in together. You can also toss in a handful of arugula or microgreens right before serving to introduce an unexpected peppery note and fresh texture.
Make Ahead and Storage
Storing Leftovers
Leftover Shrimp and Scallop Pasta with Cherry Tomatoes Recipe keeps well when stored in an airtight container in the refrigerator for up to 2 days. To maintain the best texture, avoid storing it too long, especially since seafood can become rubbery if over-aged.
Freezing
Because shrimp and scallops can change texture when frozen and reheated, this dish is not ideal for freezing. If you must freeze, separate the pasta and sauce from the seafood and freeze them individually. Thaw in the refrigerator overnight before reheating gently to prevent toughness.
Reheating
Reheat leftovers gently over low heat on the stovetop, adding a splash of water or broth to loosen the sauce and keep the seafood moist. Alternatively, warm in the microwave at medium power in short bursts, stirring between intervals to ensure even heating without drying out the scallops or shrimp.
FAQs
Can I use frozen shrimp and scallops for this recipe?
Absolutely! Just be sure to thaw them fully and pat dry before cooking to avoid excess moisture, which can prevent a proper sear and affect the flavor.
What can I substitute if I don’t have white wine or seafood broth?
If you don’t have white wine or seafood broth, a light vegetable broth or even water with a squeeze of lemon can work in a pinch. The key is to maintain the acidity that balances the richness of the dish.
Is there a way to make this recipe dairy-free?
Yes! Simply omit the butter and Parmesan cheese or replace the butter with olive oil and use a dairy-free cheese alternative or nutritional yeast for a slightly cheesy flavor.
How do I prevent scallops from becoming rubbery?
Quick, high-heat searing is essential. Cook scallops just until they have a golden crust and turn opaque—about 2 minutes per side—and avoid overcooking, which leads to a rubbery texture.
Can I add other vegetables to the Shrimp and Scallop Pasta with Cherry Tomatoes Recipe?
Definitely! Spinach, zucchini ribbons, or roasted bell peppers work wonderfully and add extra freshness and color, making this dish even more vibrant and nutrient-packed.
Final Thoughts
This Shrimp and Scallop Pasta with Cherry Tomatoes Recipe is a shining example of how simple ingredients can come together to create an extraordinary meal bursting with flavor, color, and texture. Whether you’re cooking for a casual weeknight or a special occasion, this dish brings joy to the table with every bite. I truly hope you enjoy making and sharing it as much as I do!
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Shrimp and Scallop Pasta with Cherry Tomatoes Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Shrimp Scallop Pasta with Cherry Tomatoes is a delicious and elegant Italian seafood dish featuring tender seared scallops and shrimp tossed with linguine, cherry tomatoes, fresh herbs, and a light white wine sauce. It’s perfect for a quick yet impressive dinner that combines fresh flavors and a creamy Parmesan finish.
Ingredients
Pasta
- 8 ounces linguine or spaghetti pasta
Seafood
- 8 ounces large shrimp, peeled and deveined
- 8 ounces sea scallops, side muscle removed and patted dry
Sauce & Seasoning
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup cherry tomatoes, halved
- 1/2 cup dry white wine or seafood broth
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- Lemon wedges for serving (optional)
Instructions
- Cook Pasta: Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of the pasta water and drain the rest.
- Season Seafood: While pasta cooks, season the shrimp and scallops lightly with salt and black pepper.
- Sear Scallops: Heat olive oil in a large skillet over medium-high heat. Add scallops in a single layer and sear for 2 minutes per side until golden. Remove and set aside.
- Cook Shrimp: Using the same skillet, add shrimp and cook 1 to 2 minutes per side until pink and opaque. Remove and set aside with scallops.
- Sauté Garlic and Butter: Reduce heat to medium. Add butter and minced garlic to the skillet and cook for about 30 seconds until fragrant.
- Simmer Sauce: Pour in the white wine and simmer for 2 to 3 minutes until slightly reduced.
- Add Tomatoes and Spice: Add cherry tomatoes and red pepper flakes if using, cooking for 2 minutes until tomatoes soften.
- Toss Pasta with Seafood: Return shrimp and scallops to the skillet along with the cooked pasta. Toss gently, adding reserved pasta water as needed to create a light sauce.
- Finish and Serve: Remove skillet from heat, stir in Parmesan cheese, fresh basil, and parsley. Serve immediately with lemon wedges if desired.
Notes
- For a creamier sauce, add 1/4 cup heavy cream along with the white wine in step 6.
- Do not overcook scallops, as they can become rubbery if cooked too long.
- You can substitute seafood broth for white wine for a non-alcoholic version.
- Lemon wedges add a bright, fresh acidity that complements the seafood nicely.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
