Sauteed Scallops & Shrimp Pasta Recipe
Sauteed Scallops & Shrimp Pasta Recipe photo by Taste of Home
Next Recipe

Sauteed Scallops & Shrimp Pasta Recipe

Read Reviews
5 3 3
Publisher Photo
I created this tempting seafood pasta for my wife. It’s a terrific meal served with crusty sourdough. If you don't like spice, skip the red pepper flakes. —George Levinthal, Goleta, California
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 8 uncooked shrimp (16-20 per pound), peeled and deveined
  • 6 sea scallops (about 12 ounces)
  • 1/2 teaspoon seafood seasoning
  • 3 tablespoons unsalted butter, divided
  • 1-1/2 cups (about 3 to 4 ounces) small fresh mushrooms, halved
  • 1/2 cup frozen peas, thawed
  • 1/4 cup finely chopped shallots
  • 1/3 cup white wine or chicken broth
  • 4 ounces uncooked angel hair pasta
  • 1/4 cup plus 1 tablespoon chopped fresh parsley, divided
  • 2 large garlic cloves, minced
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt
  • 2 tablespoons grapeseed oil

Nutritional Facts

1 serving: 733 calories, 35g fat (13g saturated fat), 210mg cholesterol, 1263mg sodium, 56g carbohydrate (3g sugars, 3g fiber), 47g protein.


  1. Pat shrimp and scallops dry; sprinkle with seafood seasoning.
  2. In a small skillet, melt 1 tablespoon butter over medium heat. Cook and stir mushrooms about 3 minutes. Add peas; cook until vegetables are tender, about 3-4 minutes. Remove. Add shallots and 1 tablespoon butter; cook and stir until starting to soften, 1-2 minutes. Stir in wine; reduce heat to medium-low and simmer, uncovered, until ready to serve.
  3. Meanwhile, in a large saucepan, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Return pasta to pan. Over low heat, stir in 1/4 cup parsley, garlic, pepper flakes, salt, mushroom mixture and remaining butter, adding enough reserved pasta water to moisten.
  4. In a large skillet, heat oil over medium-high heat. Add scallops and shrimp; sear until scallops are golden brown and firm and shrimp turn pink, about 2-3 minutes on each side. Combine with pasta and sauce; sprinkle with remaining parsley. Yield: 2 servings.
Originally published as Sauteed Scallops & Shrimp Pasta in Taste of Home September/October 2016, p86

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Sauteed Scallops & Shrimp Pasta

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
fotobydede User ID: 1040407 260169
Reviewed Jan. 23, 2017

"Delicious! I was nervous about making this since I've never cooked scallops before but they came out great and it was so delicious! I've never used grape seed oil before either but maybe that's what made it taste so great? I made it as is except used dried parsley. I will definitely make this again!"

havingfunwithmyfamily User ID: 7043692 254067
Reviewed Sep. 13, 2016

"Two of my favorite seafoods, as well! The only thing that I might do differently next time is cut back on the red pepper flakes. I'll start at the suggested 1/4 tsp. Thank you for the delicious recipe!"

Beema User ID: 446601 252777
Reviewed Aug. 16, 2016

"Shrimp and scallops are two of my most favorite seafoods, and living in Tampa, they are both plentiful, and I cook them often, but rarely both in the same recipe. That's what caught my eye on this one. Double the pleasure, right? I cut the recipe in half, making it just one serving, and that actually lasted me two meals. Very easy, very satisfying, just plain good cooking. Canned tiny peas worked just as well as fresh, and I was a bit surprised at how much I liked the grapeseed oil. One thing I do with pasta of this type is to crack it into thirds before cooking it, making it a whole lot easier to eat."

Loading Image