This easy Shrimp and Scallop Pasta recipe comes together in less than 30 minutes with a two minute white wine sauce. Serve with any veggies you have hanging around. It’s a great ‘clean out the fridge’ dish your whole family will love, and the flavor is restaurant quality.
Shrimp & Scallop Pasta Recipe
When I made this recipe, I had a freezer full of scallops and shrimp. I also needed to do a vegetable drawer clean out. Vegetable clean outs are one of my least favorite hobbies, but I do enjoy creating recipes using vegetables that are about to go bad. It’s like my own person episode of secret basket, or whatever that show on Food Network is called. Sometimes I pretend I am a master chef- ‘let’s see what I can make’. Being from Seattle, we always just love some good seafood dish. We now live in Palm Springs, but I have such fond memories of perusing Pike Place Market, grabbing a few packages of really fresh seafood, and heading home to make a really yummy dinner.
Buying Shrimp and Scallops
Obviously not everybody has access to Pike Place Market, so when you’re looking to purchase scallops and shrimp, here’s a few easy recommendations.
- Buy shrimp frozen. It sounds counter intuitive, but frozen shrimp is usually caught and frozen shortly thereafter, which keeps its freshness longer. I like them deveined, tails off for cooking, but chef’s call.
- Scallops: Look for dry packed scallops that haven’t been soaked in phosphate water. Wet scallops will look plumper, but that’s just water injected into them, and they won’t sear as well. Frozen is probably best, unless you live near the water with a good fish market.
Fresh ingredients that come together in less than 30 minutes for a fabulous seafood pasta dinner! We used artichoke hearts, peppers, broccoli, fresh tomatoes and onions in our seafood pasta. You can easily use this recipe to clean out your refrigerator and use up almost-done vegetables.
Other Vegetable Substitutions
- zucchini
- asparagus
- spinach
- carrots
- roasted red peppers
- add a 1/3 cup of heavy cream for a creamy sauce
- any shape of pasta will work, even ditalini or orzo.
Some other fast and fresh pasta dishes you might like:
- 20 Minute Lemon Ricotta Pasta
- Pasta with Tomato Cream Sauce
- Easy Italian Pasta Skillet
- Shrimp Pasta in Tomato Cream Sauce
Variations and How to Store Shrimp and Scallop Pasta
- Use a good white wine, the kind you would drink! Dryer is better, a chardonnay would work great.
- Don’t want to use wine? Substitute chicken stock. Add extra lemon juice for some bite.
- Use any type of pasta – bow ties, linguine, spaghetti etc.
- Add 1/3 cup of heavy cream or half and half to make a creamy sauce. If you don’t want to use the fact of heavy cream or half and half, you can use evaporated milk.
- Add fresh or dried herbs. Tarragon, basil, oregano, and parsley are delicious.
- Go big with the salt and pepper in this dish. Taste, season, taste, season.
- Leftovers? Store in a closed container for up to 3 days in the fridge. To reheat, sauté in a pan for about 3 minutes on medium heat. I caution against microwaving this one- microwaved scallops and shrimp are well, just not great, and they can get tough easily.
Let’s eat! – Kathi & Rachel
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Shrimp and Scallop Pasta
Ingredients
- 8 ounces fettuccini pasta or any variety you have
- 8 ounces large scallops fresh or frozen
- 8 ounces shrimp raw medium size
- 1 cup broccoli florets
- 1 medium red pepper chopped
- 1/2 cup yellow onion chopped
- 1 medium tomato chopped
- 14 ounce can artichoke hearts drained frozen (thawed) or marinated can be substituted
- 3 garlic cloves minced
- 1/2 teaspoon dried oregano
- 2 tablespoons all purpose flour
- 2/3 cup dry white wine or chicken stock
- 1/2 cup chicken stock preferably low sodium
- Salt and pepper will vary on sodium content of your stock. Taste!
Instructions
- Boil water in large pot for pasta and cook according to package directions.
- While your water is boiling heat one tablespoon of canola oil in a large skillet. Pat dry scallops with a paper towel. Liberally salt and pepper the scallops and place in pan. Sprinkle in shrimp. Cook for 2-3 minutes on each side until scallops are brown and cooked and shrimp is pink and cooked through. Remove to plate and set aside.
- Add all chopped veggies, except artichokes and tomato, to pan and saute for about 3 minutes or until crisp tender.
- Combine, flour, wine, chicken stock and oregano. Salt and pepper. Whisk until no lumps remain.
- Add wine mixture to veggies. Cook until thickened about 2 minutes. Add artichokes and diced tomato. Heat through.
- Drain cooked pasta and toss with veggies, shrimp and scallops. Taste for seasoning! More salt, pepper?
- Top with parmesan cheese and serve with a crisp salad and french bread if desired.
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