Garlic Butter Seafood Pasta with Shrimp and Scallops
This garlic butter seafood pasta with shrimp and scallops is a light yet satisfying dish that feels restaurant-worthy without being complicated. Tender shrimp, perfectly seared scallops, and al dente pasta come together in a simple garlicky butter sauce that lets the seafood shine.
Ingredients
Pasta
- 12 oz pasta (linguine, spaghetti, or busiati) cook to al dente
Seafood
- 12 pieces large raw shrimp peeled and deveined
- 1 lb sea scallops fresh or fully thawed
Garlic Butter Sauce
- kosher salt for brining and pasta water
- 3 tbsp extra virgin olive oil
- 3 cloves garlic finely minced
- 3 oz unsalted butter
- 1/3 cup seafood broth used instead of wine
- fresh parsley finely chopped
- freshly ground black pepper to taste
- lemon wedges for serving
Instructions
- Dissolve kosher salt in cold water and brine the scallops for 10 minutes. Rinse briefly and pat very dry with paper towels.
- Bring a large pot of well-salted water to a boil and cook the pasta until al dente. Reserve 1 cup of pasta water, then drain.
- Heat a large skillet over high heat with olive oil. Add scallops in a single layer and sear for about 90 seconds without moving.
- Add shrimp, garlic, and parsley. Cook for about 2 minutes, then gently turn the seafood.
- Pour in seafood broth and let it bubble briefly. Add butter and black pepper, stirring gently until the sauce comes together.
- Add cooked pasta to the pan and toss gently, using reserved pasta water as needed to loosen the sauce.
- Serve immediately with lemon wedges and extra parsley if desired.
Notes
Pat the seafood very dry before cooking to ensure proper searing. Avoid overcrowding the pan, and remove the seafood from heat as soon as it turns opaque and tender to prevent overcooking.