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Sauteed Scallops & Shrimp Pasta

Total Time

Prep/Total Time: 30 min.

Makes

2 servings

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

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

  1. Pat shrimp and scallops dry; sprinkle with seafood seasoning.
  2. 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.
  3. 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.
  4. 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.

Sauteed Scallops & Shrimp Pasta Tips

Do you rinse scallops before cooking them?

It is never a bad idea to rinse scallops in cold water prior to cooking with them. Pat dry with a paper towel before proceeding with the recipe.


What else goes well with scallops?

Scallops go very well with grilled or roasted vegetables, such as red peppers, zucchini, mushrooms, eggplant or tomatoes, or seared and served on a bed of sauteed greens, such as spinach or chard. Bacon-wrapped scallops are a tasty, popular appetizer. Scallops also pair beautifully with citrus, like a lemon-butter sauce or citrus vinaigrette.


What are other good scallops recipes?

For more delicious scallop recipes, check out our Southwestern Scallops, Scallops in Sage Cream, Bacon-Wrapped Scallops with Pineapple Quinoa or Special Scallop Salad.

Research contributed by Mark Neufang, Taste of Home Culinary Assistant

Nutrition Facts

1 serving: 733 calories, 35g fat (13g saturated fat), 210mg cholesterol, 1263mg sodium, 56g carbohydrate (3g sugars, 3g fiber), 47g protein.