The Latest

all lifestyle

BusinessFamilyGather

The Latest

food

lifestyle

Lover of all things food

Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

hungry for more?

sign up for exclusive recipes, entertaining guides and more!

or check out these
popular categories:

Shrimp and scallops pasta with lemon

Lemon Garlic Pasta with Shrimp and Scallops

Posted by: Ari Laing

Lemon garlic pasta with shrimp and scallops is a quick, easy, and flavorful weeknight dinner! Fresh shellfish adds a subtle sweetness, which plays off the lemon garlic pasta sauce so well! Finish with lots of freshly grated Parmesan cheese and chopped parsley. Ready from start to finish in less than 30 minutes!

recipe +-

Posted by: Ari Laing
Shrimp and scallops pasta with lemon
Print Recipe
5 from 4 votes

Lemon Garlic Pasta with Shrimp and Scallops

Lemon garlic pasta with shrimp and scallops is a quick, easy, and flavorful weeknight dinner! Fresh shellfish adds a subtle sweetness, which plays off the lemon garlic pasta sauce so well! Finish with lots of freshly grated Parmesan cheese and chopped parsley. Ready from start to finish in less than 30 minutes!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner
Cuisine: American, Italian
Keyword: seafood pasta, shrimp and scallop pasta
Servings: 6 servings
Calories: 401kcal
Author: Ari Laing

Equipment

  • Staub braiser or other large pan
  • Large pot for cooking pasta

Ingredients

  • 1 lb linguine or other thin, long pasta
  • ½ lb sea scallops about 10-12 large
  • ½ lb jumbo shrimp raw, deveined, tail peeled
  • 6 Tbsp unsalted butter divided
  • 4 Tbsp extra virgin olive oil divided
  • 1 tsp Kosher salt
  • ¼ tsp Freshly ground black pepper
  • 4 cloves garlic minced, about 2 Tbsp
  • 3 anchovy fillets
  • 2 lemons divided
  • ¼ - ½ tsp red pepper flakes
  • ¼ cup grated Parmigiano Reggiano plus more for serving
  • 2 Tbsp finely chopped parsley plus more for serving

Instructions

  • Dry the scallops. Place sea scallops on a paper towel-lined plate to absorb any excess moisture. Place a second paper towel on top, pressing very gently on top of the scallops. Let sit for 10 minutes.
    Seasoned scallops and shrimp
  • Cook pasta. Meanwhile, bring a large pot of water to a rapid boil, then season with Kosher salt. Cook pasta according to package directions till al dente. Reserve 1 cup of cooking liquid, then drain pasta.
  • Sear scallops. While pasta is cooking, heat 4 Tbsp butter and 2 Tbsp oil over high heat in a large skillet. Season scallops and shrimp on both sides with salt and pepper. When hot, add scallops to the pan and cook, undisturbed, for 1-2 minutes, just until a golden brown crust has formed. Flip scallops, then cook an additional 1 minute. Remove to a tray.
    Searing scallops and shrimp in a pan
  • Cook shrimp. Turn the heat down to medium-high, then add shrimp to the pan. Cook about 1-2 minutes per side, just until shrimp are opaque. Transfer to tray with scallops.
  • Char the lemon. Cut 1 lemon into thin slices about ¼" thick. Add lemon to the pan, then cook until charred, about 1 minute per side. Remove to the tray with seafood.
  • Make the sauce. Add another 2 Tbsp each of olive oil and unsalted butter, then add minced garlic, anchovies, lemon zest, and red pepper flakes. Cook, breaking up the anchovies with the back of a wooden spoon, until melted into the sauce, about 3 minutes.
  • Add pasta. Pour in the drained, cooked pasta, along with ½ cup reserved cooking liquid. Stir to thoroughly coat pasta in the lemon garlic pasta sauce.
    Adding pasta to lemon butter sauce in a skillet
  • Serve immediately. Add seafood and cooked lemon slices back to the skillet, then stir in freshly grated Parmesan cheese and finely chopped fresh parsley. Serve with a pinch of flaky sea salt, then garnish with additional cheese and herbs as desired.
    Lemon garlic pasta with seared shrimp and scallops

Notes

  • Pasta: use any thin, long pasta
  • Make sure to check out our post on how to sear scallops like a pro! The biggest take away is to make sure you buy dry sea scallops, not wet scallops. The former have no additives, while the latter are injected with water to plump them up. There is literally no way to sear a wet sea scallop because of all the water, no matter how long you leave it on a paper towel.
  • We recommend using fresh seafood for this shrimp and scallop pasta! If using frozen, make sure to thaw completely overnight in a refrigerator, then dry on paper towels to help absorb any excess moisture.
  • Reserve at least 1 cup cooking water before draining pasta! 
  • Finish the pasta in the lemon garlic sauce directly in a pan
  • To reheat pasta, place in a large skillet without seafood, then add a splash of water and cook over medium heat until it comes back to life. Add a drizzle or two of olive oil -- or a couple tablespoons of butter -- then add seafood right at the end just to warm up a touch.

Nutrition

Calories: 401kcal | Carbohydrates: 29g | Protein: 19g | Fat: 24g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 901mg | Potassium: 225mg | Fiber: 3g | Sugar: 1g | Vitamin A: 534IU | Vitamin C: 23mg | Calcium: 131mg | Iron: 2mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!