Can I use frozen seafood in this seafood dish?

Absolutely! It can be tough to find fresh scallops, and I always keep frozen shrimp on hand for quick seafood dishes. I thaw both in the refrigerator overnight, then dry them very well with a paper towel before cooking. For scallops in particular, it's important that the meat is really dry to ensure you can get a good sear.

What should I serve with seafood pasta in white wine sauce?

My go-to sides for seafood pasta are Mediterranean Tossed Salad and Garlic Bread Baguette . Both are superstar sides that will make this an unforgettable spread.

Should I add parmesan cheese to this pasta dish?

Some people have very strong feelings about cheese and seafood. I'm not one of those people. I have served it both ways (with and without parmesan) and loved them both. The sauce is super flavorful without cheese, but if you can't resist the siren song of sharp Parm, go with God.

What kind of white wine is good for making seafood pasta?

I recommend cooking seafood dishes like this pasta with a dry wine with lower acidity, like a chardonnay. Pinot Grigio also works, although it adds more acidity. If you prefer cooking without alcohol, substitute broth along with an extra squeeze of fresh lemon juice.

How to store leftover seafood pasta?

To store, transfer pasta to an airtight container and keep in the refrigerator for up to 2 days. To reheat leftovers, warm gently over medium-low heat along with a few tablespoons of broth or water. Remove from the heat and serve as soon as the seafood is heated through.

Seafood Pasta Recipe With White Wine & Garlic Sauce

Ingredients

Scale

1 pound spaghetti (or pasta shape of your choice)

1/2 pound sea scallops

1/2 pound shrimp

1 teaspoon kosher salt, plus more, to taste

3 tablespoons butter, divided

3 tablespoons extra virgin olive oil

6 garlic cloves, minced

2 shallots, diced (about 1/2 cup)

1/2 teaspoon crushed red pepper

1/2 teaspoon black pepper

2/3 cup white wine

1 tablespoon lemon zest

1/4 cup flat leaf parsley, diced

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Instructions

Prepare your pasta by cooking in well salted water for about 2 minutes less than package instructions. Reserve 1 cup of pasta water, drain the pasta and set aside.
In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium high heat. Ensure scallops are dry and the side muscle has been removed. Then season both sides with salt and a little pepper. When pan is hot, add sea scallops in a single layer, being careful not to overcrowd the pan. Don’t touch the scallops for about 3 minutes, allowing them to sear well and brown. The scallops will be cooked about 75% of the way through before you turn them. Flip and cook another 90 seconds, until cooked through. Remove them to a plate and tent with foil. To the same pan add your shrimp. Saute for 2-3 minutes until pink and cooked through. Remove to scallop plate and leave tented with foil.
To the same pan, add a tablespoon of butter, along with finely diced shallots, garlic cloves, crushed red pepper and a pinch of salt and pepper. Sauté until fragrant - about 2-3 minutes.
Add white wine to the skillet and bring to a simmer, cooking long enough to reduce by about half (3-4 minutes). Once reduced, add 1/2 cup of the salted pasta water to the wine sauce, along with 2 tablespoons of fresh parsley and the lemon zest. Taste and adjust seasoning.
Toss your al dente pasta into the wine sauce and turn the pasta to coat thoroughly. Add additional pasta water, if needed. Top with scallops and shrimp and garnish with fresh parsley and lemon wedges.

Prep Time: 10
Cook Time: 20
Category: Easy Recipes
Method: Stove Top
Cuisine: American, Italian