Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
white platter piled high with seafood and pasta with a lemon garnish

Seafood Pasta Recipe with White Wine Garlic Sauce


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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


Instructions

  1. 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. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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