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Shrimp and Scallop Pasta

Shrimp and Scallop Pasta Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 610
Ingredients Method Notes

Ingredients
  

  • 1 lb linguine or fettuccine
  • 1 lb large shrimp, peeled and deveined
  • 1 lb dry-packed sea scallops
  • 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

Method
 

  1. Boil pasta in salted water until just shy of al dente. Reserve 1 cup pasta water, then drain.
  2. 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.
  3. In the same pan, sauté shrimp with a drizzle of oil for 1 to 2 minutes per side until pink. Remove to the plate.
  4. 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.

Notes

The sauce thickens quickly off the heat, so add pasta water a splash at a time until it coats the noodles loosely. Avoid reheating the seafood more than once, as the shrimp will get tough.