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
Scale
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
