Garlic Butter Scallop and Shrimp Pasta: A Decadent Seafood Feast

Elevate Your Weeknight Dinner with Garlic Butter Scallop and Shrimp Pasta

Are you looking for a restaurant-quality meal that you can whip up in your own kitchen in under an hour? Do you crave the rich, luxurious flavors of garlic butter combined with succulent seafood and perfectly cooked pasta? If so, then this Garlic Butter Scallop and Shrimp Pasta is about to become your new favorite go-to recipe. This dish is an explosion of taste and texture, featuring plump, tender scallops and juicy shrimp bathed in a velvety, garlicky butter sauce, all tossed with your favorite pasta. It’s the kind of meal that feels incredibly special, yet surprisingly simple to prepare, making it perfect for romantic dinners, celebratory occasions, or simply when you want to treat yourself to something truly exquisite. Forget the takeout menus; we’re about to create a seafood masterpiece right at home.

Ingredients You’ll Need for This Seafood Extravaganza

Crafting this decadent pasta dish is all about quality ingredients that sing together. Here’s what you’ll need:

• Pasta: 12 ounces of your favorite pasta. Linguine, fettuccine, or spaghetti work wonderfully, but feel free to use penne or rotini for a different texture. Aim for something that holds sauce well.
• Scallops: 1 pound of large sea scallops, patted thoroughly dry. The dryness is key for a good sear, giving them a beautiful golden-brown crust.
• Shrimp: 1 pound of large shrimp, peeled and deveined. Whether you prefer them raw or pre-cooked, ensure they’re a good size for this dish.
• Butter: 6 tablespoons of unsalted butter, divided. This forms the luscious base of our sauce, enhancing the seafood’s natural sweetness.
• Garlic: 4-6 cloves of garlic, minced. The more garlic, the more intense the flavor – adjust to your preference! Freshly minced garlic offers the best pungent aroma.
• Olive Oil: 2 tablespoons of extra virgin olive oil. For searing the seafood and adding a touch of fruity depth.
• Dry White Wine: 1/2 cup (such as Pinot Grigio or Sauvignon Blanc). This adds acidity and complexity to the sauce. (See substitutions below)
• Heavy Cream: 1/2 cup. For that signature velvety, rich sauce that coats every strand of pasta beautifully.
• Lemon Juice: 2 tablespoons of fresh lemon juice. A bright, zesty counterpoint to the richness of the butter and cream.
• Fresh Parsley: 1/4 cup, chopped, plus more for garnish. Adds a burst of freshness and color.
• Red Pepper Flakes: 1/4 teaspoon (optional). For a subtle hint of heat that complements the seafood.
• Salt and Black Pepper: To taste, for seasoning.

Ingredient Substitutions & Tips:

• No White Wine? You can substitute with chicken broth or more pasta water mixed with a splash of white wine vinegar or lemon juice for acidity.
• Dairy-Free? Use a high-quality plant-based butter and full-fat coconut milk or cashew cream instead of heavy cream. Ensure the plant-based butter is not too sweet.
• Seafood Add-ins: If desired, you can also add mussels or clams. Cook them until they open before adding the scallops and shrimp.
• Scallop Size: If using bay scallops, they will cook much faster, so adjust your cooking time accordingly to prevent them from becoming rubbery.

Timing is Everything

This recipe is designed for efficiency, allowing you to create a gourmet meal even on a busy weeknight. Compared to the average seafood pasta recipe which can take upwards of an hour, our 45-minute total time is a significant advantage, perfect for when hunger strikes!

Step-by-Step Culinary Journey

1. Cook the Pasta Like a Pro

Bring a large pot of generously salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente. Before draining, reserve about 1.5 cups of the starchy pasta water. This liquid gold is crucial for achieving a silky, emulsified sauce. Drain the pasta and set aside, lightly tossing with a drizzle of olive oil to prevent sticking.

2. Sear the Scallops to Golden Perfection

While the pasta cooks, prepare the seafood. Ensure your sea scallops are as dry as possible; pat them with paper towels. Season them generously with salt and freshly ground black pepper. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until shimmering. Carefully place the scallops in the hot skillet, ensuring not to overcrowd the pan. Sear for about 1.5-2 minutes per side, until a beautiful golden-brown crust forms and they are just cooked through. Remove scallops from the skillet and set aside on a plate.

3. Sauté the Shrimp

Add the remaining 1 tablespoon of olive oil to the same skillet. Add the peeled and deveined shrimp. Season with salt and pepper. Sauté for 2-3 minutes, flipping halfway, until pink and opaque. Be careful not to overcook them, as they will finish cooking in the sauce. Remove shrimp from the skillet and add them to the plate with the scallops.

4. Build the Luscious Garlic Butter Sauce

Reduce the heat to medium. Add the remaining 4 tablespoons of butter to the skillet. Once melted, add the minced garlic and optional red pepper flakes. Sauté for about 1 minute until fragrant, being careful not to burn the garlic. Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Let it simmer and reduce by about half, which should take 2-3 minutes.

5. Emulsify the Sauce with Cream and Lemon

Pour in the heavy cream and fresh lemon juice. Stir well to combine. Bring the sauce to a gentle simmer and let it thicken slightly, about 2-3 minutes. Taste and adjust seasoning with salt and pepper. If the sauce seems too thick, stir in a splash of the reserved pasta water.

6. Combine Everything for the Grand Finale

Add the cooked pasta, seared scallops, and sautéed shrimp back into the skillet with the sauce. Toss gently to coat everything evenly. Cook for another 1-2 minutes, allowing the seafood to warm through and absorb the sauce. Stir in most of the chopped fresh parsley.

7. Serve and Garnish

Divide the pasta among serving bowls. Garnish with the remaining fresh parsley and an extra grind of black pepper. Serve immediately and enjoy this glorious seafood creation!

Nutritional Spotlight

While this dish is undeniably indulgent, here’s an estimate of its nutritional breakdown per serving (assuming 4 servings):

• Calories: Approximately 650-750 kcal
• Protein: 40-50g
• Fat: 30-40g (largely healthy fats from olive oil and butter, plus omega-3s from seafood)
• Carbohydrates: 50-60g (primarily from pasta)
• Sodium: Varies based on added salt and wine

Please note: These are approximate values and can vary significantly based on portion size and specific ingredients used.

Healthier Swaps Without Sacrificing Flavor

Want to make this dish a bit lighter without losing that irresistible flavor? Try these smart substitutions:

• Reduced Butter/Fat: Use half the amount of butter and supplement with a good quality olive oil for the sautéing.
• Lighter Cream Sauce: Swap heavy cream for half-and-half or even whole milk, thickened with a small amount of cornstarch slurry or a little more pasta water. This will make the sauce less rich but still creamy.
• Whole Wheat Pasta: Use whole wheat linguine or spaghetti for added fiber and nutrients.
• More Vegetables: Bulk up the dish with extra vegetables like spinach, asparagus, or cherry tomatoes. Sauté them with the garlic or add them towards the end of sauce cooking.
• Reduced Sodium: Use low-sodium broth if substituting wine, and be mindful of the salt you add.

Serving Suggestions for a Complete Meal

This Garlic Butter Scallop and Shrimp Pasta is a star on its own, but here are some ways to make it a complete dining experience:

• Crusty Bread: A warm, crusty baguette is perfect for soaking up any extra sauce.
• Side Salad: A simple green salad with a light vinaigrette offers a refreshing contrast.
• Steamed Asparagus: The bright, slightly bitter flavor of asparagus complements seafood beautifully.
• Wine Pairing: Serve with the same dry white wine used in the recipe, or a crisp Sauvignon Blanc or Pinot Grigio.

Avoid These Common Mistakes

To ensure your dish turns out perfectly every time, steer clear of these common pitfalls:

• Overcooking Seafood: Scallops and shrimp cook very quickly. Overcooking will make them tough and rubbery. Trust the visuals – they should be opaque and just firm.
• Not Drying Scallops: Wet scallops will steam rather than sear, preventing that desirable golden crust. Pat them thoroughly dry.
• Crowding the Pan: Searing seafood in batches ensures each piece gets direct contact with the hot pan for optimal browning.
• Burning Garlic: Garlic can go from fragrant to bitter very quickly. Sauté it briefly over medium heat and watch it closely.
• Under-seasoning: Salt is crucial for bringing out the flavors of seafood and pasta. Season at multiple stages.

Storing Your Culinary Creation

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop over low heat with a splash of water or broth to loosen the sauce. Avoid microwaving, as it can make the seafood tough and the pasta mushy.

Frequently Asked Questions

Your Decadent Seafood Feast Awaits!

There you have it – a show-stopping Garlic Butter Scallop and Shrimp Pasta that’s surprisingly achievable. This recipe delivers on decadence, flavor, and elegance, making it a standout dish for any occasion. From the perfectly seared seafood to the velvety, garlicky sauce, every bite is pure bliss. So, gather your ingredients, follow these simple steps, and prepare to impress yourself and your loved ones with this incredible seafood pasta. Why wait? Dive into this culinary adventure and savor every glorious mouthful!

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