Garlic Butter Shrimp and Scallop Pasta
Garlic Butter Shrimp and Scallop Pasta is the kind of dish that feels truly special but comes together in under 40 minutes. Juicy shrimp and golden, crusty scallops swim in a velvety garlic butter sauce, and it all gets twirled together with tender linguine.
It’s rich enough for a date night and straightforward enough for a Tuesday. Once you get a good sear on the seafood, the rest of the meal practically makes itself.
Why This Pasta Stays in the Rotation
The sauce is the anchor. Garlic infuses butter, heavy cream turns it silky, and a handful of Parmesan pulls everything together. It clings to every strand without ever feeling heavy.
The seafood gets kept simple on purpose. A fast sear in a screaming-hot pan gives the scallops a deep golden crust while keeping the shrimp tender. No fussy techniques, just a watchful eye and a little confidence.
Ingredients
- 1 lb linguine or fettuccine: dried pasta holds up well here; cook it until just al dente.
- 1 lb large shrimp, peeled and deveined: tails on or off, whatever you prefer.
- 1 lb dry-packed sea scallops: look for dry scallops, not ones labeled “wet” or “soaked,” so they sear properly.
- 4 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 2 tbsp fresh lemon juice
- ¼ cup chopped fresh parsley
- Extra-virgin olive oil
- Kosher salt and black pepper
Variations / Substitutions
- Scallops only: Double the scallops to 2 lb and skip the shrimp for an all-scallop pasta.
- Shrimp only: Use 2 lb shrimp if you can’t find good scallops.
- Lighter sauce: Swap the heavy cream for half-and-half; the sauce will be a little thinner, so let it simmer a minute or two longer to thicken.
- Gluten-free pasta: A sturdy corn or brown rice linguine works well; cook it to the package’s al dente time.
- Dairy-free: Use a good plant-based butter and full-fat coconut cream in place of the heavy cream; the sauce won’t be quite as thick but will still taste rich.
For a simpler shrimp-only meal, try our Lemon Garlic Shrimp Spaghetti.
How To Make Shrimp and Scallop Pasta
Step 1: Boil the Pasta
Bring a large pot of heavily salted water to a boil. Drop in the 1 lb linguine and cook until just shy of al dente, about 1 minute less than the package says, because it will finish cooking in the sauce. Before you drain it, scoop out a full cup of the starchy pasta water and set it aside.
That cloudy pasta water is liquid gold. It’s loaded with starch, which helps the cream sauce emulsify and cling to every strand of pasta. Don’t skip saving it.
Step 2: Sear the Scallops
Pat the 1 lb scallops extremely dry with paper towels, then season both sides with a pinch of salt and pepper. Set a large skillet over high heat, add a tablespoon of olive oil, and swirl to coat the whole surface. When the oil just begins to shimmer, lay the scallops in the pan in a single layer, giving each one plenty of space. You should hear an immediate loud sizzle.
Let them sit totally undisturbed for about 2 minutes. Lift one to check: you want a deep, amber-brown crust on the bottom. Flip each scallop and sear the other side for another 1 to 2 minutes until just opaque in the center. Transfer them to a plate and set aside. If your pan isn’t big enough for all the scallops at once, sear them in two batches—crowding them will steam them instead of sear.
Step 3: Sauté the Shrimp
With the skillet still over high heat, add another small drizzle of oil. Toss in the 1 lb shrimp, spread them out, and season lightly with salt. Cook them for about 1 to 2 minutes per side, just until they curl and turn pink all the way through.
The moment they’re pink, pull them off the heat and move them to the plate with the scallops. Shrimp overcook in a blink, and you’ll warm them through in the sauce later, so erring on the underdone side now is smart.
Step 4: Build the Sauce and Toss
Turn the heat down to medium-low. Melt 2 tablespoons of the butter, then stir in the 4 minced garlic cloves and cook until fragrant, about 30 seconds. Pour in the 1 cup heavy cream and a generous splash of that reserved pasta water, about ¼ cup to start. Let the sauce simmer gently for 2 minutes, just until it thickens enough to coat the back of a spoon.
Remove the pan from the heat. Stir in the ½ cup Parmesan, the 2 tablespoons lemon juice, and the remaining 2 tablespoons butter until the sauce is smooth and glossy. Taste it and add salt and pepper as needed. Add the drained pasta directly to the pan and toss it in the sauce, adding another splash of pasta water if it feels too tight. Gently fold in the shrimp and scallops, then scatter the fresh parsley over the top and serve right away.
Tips for Searing Seafood Like a Pro
- Use dry scallops only.: Look for scallops labeled “dry-packed.” Wet scallops have been treated with a phosphate solution and won’t develop that golden crust no matter how hot your pan is.
- Do not move them until a crust forms.: Once the scallops hit the pan, leave them alone. If you nudge them too soon, they’ll tear and steam instead of sear.
- Reserve the pasta water before you drain.: That cup of starchy water is your secret to a sauce that coats the pasta instead of pooling at the bottom of the bowl.
- Keep the seafood in the fridge until the last second.: Dry scallops and shrimp stay colder and sear better when they hit a ripping hot pan straight from the fridge.
Scale the garlic butter sauce for any size group.
| Servings | Unsalted Butter | Heavy Cream | Parmesan |
|---|---|---|---|
| 2 | 2 tbsp | ½ cup | ¼ cup |
| 4 | 4 tbsp | 1 cup | ½ cup |
| 6 | 6 tbsp | 1½ cups | ¾ cup |
Keeping Leftover Pasta Fresh
Refrigerate: Cool the pasta completely and store it in a sealed container in the fridge for up to 2 days. The sauce will thicken as it chills, so don’t be surprised if it looks a little stiff.
Reheating: Warm individual portions gently in a skillet over medium-low heat with a splash of milk or cream. Stir often until the sauce loosens and the seafood is just warmed through. Microwave reheating can turn the shrimp rubbery, so the stovetop is the safer path.
What to Serve With This Pasta
A simple arugula salad with a bright lemon vinaigrette cuts through the richness of the sauce and makes the whole meal feel complete. Warm, crusty bread is perfect for mopping up every last bit of the garlic cream from the bowl. For a drink, a crisp Sauvignon Blanc or an unoaked Chardonnay balances the buttery sauce without overpowering the delicate seafood.
Frequently Asked Questions
Can I use frozen shrimp and scallops?
Yes. Thaw them completely overnight in the refrigerator, then pat them extremely dry with paper towels before searing. Any extra moisture will ruin the sear.
What’s the best pasta shape besides linguine?
Any long, thin shape works well—fettuccine, spaghetti, or even bucatini. Avoid short tubular shapes that can trap the seafood and make each bite uneven.
Can I make the sauce without heavy cream?
You can, but the texture will change. Half-and-half will give you a thinner sauce, so let it reduce a bit longer. Whole milk alone will likely curdle; a small amount of cream cheese whisked in can help stabilize it.
Can I add vegetables to this pasta?
Sure. Sauté a handful of spinach or halved cherry tomatoes in the pan right after you remove the shrimp, just until wilted or blistered, then proceed with the sauce. It’s an easy way to get some greens into the meal.
Shrimp and Scallop Pasta Recipe
Ingredients
Method
- Boil pasta in salted water until just shy of al dente. Reserve 1 cup pasta water, then drain.
- Pat scallops very dry and season. Sear in hot oil over high heat for about 2 minutes per side until golden. Remove to a plate.
- In the same pan, sauté shrimp with a drizzle of oil for 1 to 2 minutes per side until pink. Remove to the plate.
- Lower heat to medium-low, melt 2 tbsp butter, add garlic, and cook 30 seconds. Add cream and ¼ cup pasta water, simmer 2 minutes. Off heat, stir in Parmesan, lemon juice, remaining butter. Toss pasta with sauce, fold in seafood and parsley, and serve.
