TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings


  • 2 garlic cloves, minced
  • 2 tablespoons butter, divided
  • 3 plum tomatoes, chopped
  • 2 teaspoons minced fresh parsley
  • 2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
  • 1/8 to 1/4 teaspoon dried tarragon
  • 3/4 cup chicken broth
  • 4 ounces thin spaghetti
  • 1/4 pound uncooked medium shrimp, peeled and deveined
  • 1/4 pound bay scallops
  • Shredded Parmesan cheese, optional

Nutritional Facts

1 cup: 434 calories, 14g fat (7g saturated fat), 133mg cholesterol, 666mg sodium, 50g carbohydrate (5g sugars, 3g fiber), 28g protein.


  1. In a medium skillet, saute 1 garlic clove in 1 tablespoon butter for 1 minute. Add the tomatoes, parsley, basil and tarragon; saute 2 minutes longer. Add the broth; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until mixture reaches desired thickness.
  2. Meanwhile, cook pasta according to package directions. In another skillet, saute remaining garlic in remaining butter for 1 minute. Add shrimp; cook and stir for 1 minute. Add scallops and cook 3 minutes longer or until shrimp turn pink and scallops are firm and opaque. Add to tomato mixture. Drain pasta; transfer to a bowl. Pour seafood mixture over pasta; toss to coat. Sprinkle with Parmesan if desired. Yield: 2 servings.
Originally published as Seafood Pasta in Cooking for One or Two Cookbook 2003, p214

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Seafood 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 :
1bocagirl User ID: 5871134 207518
Reviewed Jan. 6, 2012

"Easy,fast and tasty! I followed the advice and added artichokes, turned out very good."

kodak853 User ID: 205458 76518
Reviewed Jan. 21, 2011

"This was a great easy dish. I used fire roasted canned tomatoes instead of the fresh. I doubled the recipe so I used 2 cans and drained them slightly. I reduced the chicken broth by 1/3 and added a can of artichokes in water (drained). I served with roasted asparagus and cresents. Even my kids ate it! It also made great left overs. I will make this one again."

Loading Image