Scallop Shrimp Pasta is an elegant seafood dinner that feels restaurant-worthy while remaining surprisingly simple to make at home. Tender scallops, juicy shrimp, sweet burst cherry tomatoes, and fragrant garlic come together with buttery pasta for a fresh, savory meal.
This shrimp and scallop pasta is especially satisfying when you want something impressive without spending hours in the kitchen. The tomatoes add natural sweetness and acidity, while a splash of broth and lemon juice creates a light sauce that complements the seafood beautifully.
Why You’ll Love This Recipe
This Scallop Shrimp Pasta combines rich seafood flavor with fresh, simple ingredients. The scallops develop a golden crust, the shrimp stay tender, and the burst cherry tomatoes create a naturally juicy sauce.
It is also an approachable seafood pasta for family dinners, weekends, or special occasions. Everything comes together quickly once the ingredients are prepared, and the garlic-butter sauce is flavorful without being overly heavy.
The recipe is also completely alcohol-free and halal-friendly. Instead of white wine, chicken or vegetable broth with fresh lemon juice provides acidity and depth while keeping the dish suitable for a halal-friendly meal.
Ingredients
- 6–8 oz pasta of choice
- 6 oz cherry tomatoes
- 8–10 oz sea scallops
- 8 oz shrimp, peeled and deveined
- 3 large garlic cloves, minced
- 1/2 cup chicken or vegetable broth
- 1 tablespoon fresh lemon juice
- 1 1/2 tablespoons unsalted butter
- 2–3 tablespoons olive oil, divided
- 1–2 tablespoons fresh parsley, finely chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Bring a large pot of generously salted water to a boil. Meanwhile, set the oven broiler to high and prepare the remaining ingredients.
- Add the pasta to the boiling water and cook until just slightly firmer than al dente according to the package directions. Before draining, reserve about 1 cup of the pasta cooking water.
- Arrange the cherry tomatoes in a single layer on a foil-lined baking sheet. Drizzle lightly with olive oil and broil for 3–4 minutes, or until softened, blistered, and beginning to burst. Remove from the oven and set aside.
- Pat the scallops thoroughly dry with paper towels. Pat the shrimp dry as well, then season both seafood varieties lightly with salt and black pepper.
- Heat about 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, arrange the scallops in a single layer without overcrowding the pan.
- Sear the scallops without moving them for 2–3 minutes, or until a golden-brown crust develops. Flip and cook for another 1–2 minutes. Transfer them to a clean plate.
- Add a little more olive oil to the skillet if necessary. Add the shrimp and cook for about 1–1 1/2 minutes per side, depending on their size, until nearly cooked through. Transfer them to the plate with the scallops.
- Reduce the heat to medium. Add a small drizzle of olive oil followed by the minced garlic. Cook briefly, about 20–30 seconds, until fragrant without allowing the garlic to brown.
- Pour in the broth and lemon juice. Scrape the browned bits from the bottom of the skillet and let the liquid simmer briefly.
- Add the burst cherry tomatoes, drained pasta, and butter. Toss until the butter melts and a light, glossy sauce begins coating the pasta.
- Return the shrimp and scallops, along with any juices from the plate, to the skillet. Gently toss the Scallop Shrimp Pasta until everything is combined and heated through.
- Add reserved pasta water a little at a time if the sauce needs loosening. Taste and adjust with salt and black pepper.
- Divide among serving plates, sprinkle generously with fresh parsley, and serve immediately.
Tips & Tricks
Drying the seafood thoroughly is one of the most important steps. Excess moisture causes scallops to steam rather than develop the beautiful golden crust that makes this dish special.
Use a large skillet and avoid crowding the scallops. If your pan is small, sear them in batches so the temperature stays high.
Keep a close eye on the shrimp and scallops because seafood can become tough when overcooked. They only need to finish cooking briefly when returned to the sauce.
For an especially flavorful garlic seafood pasta, sauté the garlic only until fragrant. Burnt garlic can introduce bitterness.
Spaghetti, linguine, fettuccine, or another long pasta all work well. Short pasta can also be used if that is what you have available.
The combination of broth and lemon juice replaces traditional white wine while providing savory depth and brightness without alcohol.
Details
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 3–4 servings
Category: Main Course
Method: Searing, Broiling, Stovetop
Cuisine: Italian-Inspired
Difficulty: Easy to Moderate
Dietary Notes: Halal-friendly, alcohol-free, seafood-based
Notes
For a richer sauce, add another tablespoon of unsalted butter just before serving.
Vegetable broth works especially well if you prefer a lighter sauce, while halal-certified chicken broth provides a slightly deeper savory flavor.
For extra brightness, serve the pasta with fresh lemon wedges. Red pepper flakes can also be sprinkled over individual servings for gentle heat.
This cherry tomato pasta pairs nicely with a simple green salad, roasted vegetables, or warm garlic bread.
Nutrition
Approximate nutrition per serving, based on four servings:
Calories: 450–520 kcal
Protein: 30–35 g
Carbohydrates: 48–55 g
Fat: 15–20 g
Actual nutrition will vary depending on the pasta, amount of olive oil, seafood sizes, and specific ingredients used.
FAQ
What pasta is best for scallop and shrimp pasta?
Spaghetti and linguine are excellent because their long strands hold the light garlic-butter sauce well. Fettuccine also works if you prefer a slightly more substantial pasta.
How do you get a golden crust on scallops?
Pat the scallops very dry before seasoning them and place them in a properly heated skillet with hot oil. Leave them untouched during the first few minutes so a crust can form before flipping.
Can I make this seafood pasta without wine?
Yes. This recipe uses broth and fresh lemon juice instead of wine. The combination gives the sauce savory depth and acidity while keeping the recipe alcohol-free and halal-friendly.
Can I use frozen shrimp and scallops?
Yes. Thaw them completely in the refrigerator and pat them thoroughly dry before cooking. Removing excess moisture is particularly important when using previously frozen seafood.
Can I make shrimp and scallop pasta spicy?
Absolutely. Add crushed red pepper flakes with the garlic or sprinkle them over the finished dish. Start with a small amount and adjust according to your preferred heat level.
Why are my scallops rubbery?
Scallops usually become rubbery when they are overcooked. Sear them quickly over medium-high heat, remove them from the skillet, and return them only briefly when finishing the pasta.
Storage
Store leftover Scallop Shrimp Pasta in an airtight container in the refrigerator for up to 2 days. Because seafood is delicate, it is best enjoyed as fresh as possible.
Freezing the finished pasta is not recommended. The texture of cooked scallops, shrimp, tomatoes, and pasta can deteriorate after freezing and thawing.
For reheating, place the pasta in a skillet over low to medium-low heat with a small splash of broth or water. Heat gently just until warmed through to reduce the risk of overcooking the seafood.
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- BBQ Chicken Mac and Cheese – Creamy, Cheesy and Easy
Scallop Shrimp Pasta with Burst Cherry Tomatoes
Ingredients
- 6 –8 oz pasta of choice
- 6 oz cherry tomatoes
- 8 –10 oz sea scallops
- 8 oz shrimp peeled and deveined
- 3 large garlic cloves minced
- 1/2 cup chicken or vegetable broth
- 1 tablespoon fresh lemon juice
- 1 1/2 tablespoons unsalted butter
- 2 –3 tablespoons olive oil divided
- 1 –2 tablespoons fresh parsley finely chopped
- Salt to taste
- Black pepper to taste
Instructions
- Bring a large pot of generously salted water to a boil. Meanwhile, set the oven broiler to high and prepare the remaining ingredients.
- Add the pasta to the boiling water and cook until just slightly firmer than al dente according to the package directions. Before draining, reserve about 1 cup of the pasta cooking water.
- Arrange the cherry tomatoes in a single layer on a foil-lined baking sheet. Drizzle lightly with olive oil and broil for 3–4 minutes, or until softened, blistered, and beginning to burst. Remove from the oven and set aside.
- Pat the scallops thoroughly dry with paper towels. Pat the shrimp dry as well, then season both seafood varieties lightly with salt and black pepper.
- Heat about 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, arrange the scallops in a single layer without overcrowding the pan.
- Sear the scallops without moving them for 2–3 minutes, or until a golden-brown crust develops. Flip and cook for another 1–2 minutes. Transfer them to a clean plate.
- Add a little more olive oil to the skillet if necessary. Add the shrimp and cook for about 1–1 1/2 minutes per side, depending on their size, until nearly cooked through. Transfer them to the plate with the scallops.
- Reduce the heat to medium. Add a small drizzle of olive oil followed by the minced garlic. Cook briefly, about 20–30 seconds, until fragrant without allowing the garlic to brown.
- Pour in the broth and lemon juice. Scrape the browned bits from the bottom of the skillet and let the liquid simmer briefly.
- Add the burst cherry tomatoes, drained pasta, and butter. Toss until the butter melts and a light, glossy sauce begins coating the pasta.
- Return the shrimp and scallops, along with any juices from the plate, to the skillet. Gently toss the Scallop Shrimp Pasta until everything is combined and heated through.
- Add reserved pasta water a little at a time if the sauce needs loosening. Taste and adjust with salt and black pepper.
- Divide among serving plates, sprinkle generously with fresh parsley, and serve immediately.
Notes
Vegetable broth works especially well if you prefer a lighter sauce, while halal-certified chicken broth provides a slightly deeper savory flavor.
For extra brightness, serve the pasta with fresh lemon wedges. Red pepper flakes can also be sprinkled over individual servings for gentle heat.
This cherry tomato pasta pairs nicely with a simple green salad, roasted vegetables, or warm garlic bread.
Conclusion
This Scallop Shrimp Pasta proves that an impressive seafood dinner does not need a complicated ingredient list. Golden scallops, tender shrimp, juicy cherry tomatoes, garlic, butter, and pasta create a flavorful combination that works just as well for a relaxed family dinner as it does for a special occasion.
Once you get comfortable searing the seafood separately and bringing everything together at the end, this simple seafood pasta can easily become a reliable favorite.