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Sauteed Scallops & Shrimp Pasta

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

Ingredients

  • 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

Directions

  • Pat shrimp and scallops dry; sprinkle with seafood seasoning.
  • 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.
  • 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.
  • 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.
Nutrition Facts
1 serving: 733 calories, 35g fat (13g saturated fat), 210mg cholesterol, 1263mg sodium, 56g carbohydrate (3g sugars, 3g fiber), 47g protein.

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Reviews

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  • Sharonlou
    May 3, 2020

    DELICIOUS!!! I just made it today and hubby loves it! I doubled the recipe as I was afraid we wouldn't have enough for 4, since the recipe said it was for 2 servings. Otherwise made it exactly as written. Great for a lighter spring time dinner. Will definitely make this again. Thanks!!!!

  • Sharonlou
    May 3, 2020

    DELICIOUS!!! I just made it today and hubby loves it! I doubled the recipe as I was afraid we wouldn't have enough for 4, since the recipe said it was for 2 servings. Otherwise made it exactly as written. Great for a lighter spring time dinner. Will definitely make this again. Thanks!!!!

  • fotobydede
    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
    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
    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.