Seafood Scampi with Pasta
This Seafood Scampi with Pasta is so fresh, flavorful, and delicious. Shrimp and scallops cooked in a scampi sauce that is a buttery and garlicky, lemony smooth deliciousness. Served over some pasta and you have yourself one tasty seafood meal!
Ingredients
- 12 oz pasta of choice (I use Gluten-Free Pasta)
- 1 lb shrimp (peeled and deveined)
- 1 lb baby scallops
- 1/4 cup butter plus 2 divided
- 2 tbsp olive oil
- 5 garlic cloves
- 1 shallot
- 1 cup cherry tomatoes
- 1/2 cup lemon juice
- 1 cup white wine
- 1 tsp paprika
- 1 tsp pink salt
- 1/2 tsp black pepper
- more pink salt and black pepper for flavor
- 1/4 cup chopped fresh parsley (plus more for garnish)
- lemon wedges for garnish
Instructions
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Start by boiling a large pot of water to cook pasta. Add about 1 tablespoon of salt to water for more flavor. Once water comes to a boil add pasta and cook according to package instructions. Drain and rinse cooked pasta and place back in pot. Drizzle a bit of olive oil to prevent pasta from sticking together.
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While water comes to a boil, measure and prep ingredients. Mince garlic, dice shallot, chop parsley and halve cherry tomatoes. Pat dry baby scallops and shrimp.
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In a large cast iron skillet, melt 1 tablespoon butter on medium-high heat. Place baby scallops as butter starts to heat-up (make sure you don't let it overheat as butter will start to burn) and sear for about 2 minutes on each side. Once scallops start to slightly brown and don't have a shine to them, remove them from heat. Place in bowl and set aside. Be careful not to over cook scallops.
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Clean cast iron skillet and place back on stovetop. Melt the other tablespoon of butter on medium-high heat again and once butter starts to heat place shrimp. Again, make sure not to over heat butter. Cook on each side for 2-3 minutes. Turn over as soon as shrimp starts to pink and are opaque. Cook for another 1-2 minutes. Be sure not to overcook shrimp either. Remove shrimp from pan and place in a bowl. Set aside along with scallops.
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Clean skillet once again to start making scampi sauce. By now water should be starting to boil, If it is, add pasta and cook for 8 minutes if gluten-free or per package instructions.
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Heat skillet on medium-high heat and add butter and extra virgin olive oil. Once butter starts to melt, toss in minced garlic and diced shallot. Sauté for about 1-2 minutes. Drizzle wine and lemon juice. Bring to a light simmer and toss in chopped parsley and halved cherry tomatoes. Continue to simmer for another minute and add in cooked baby scallops and shrimp.
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Turn heat down to low and add cooked pasta. Stir well making sure the pasta is well coated with scampi sauce, and seafood and tomatoes are blended in with the pasta.
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Garnish with lemon wedges and fresh parsley. Serve immediately with parmesan cheese if desired.
Recipe Notes
Tips and Substitutions:
- Follow package instructions for cooking pasta- Gluten-free pastas may cook at different times depending on what kind of flour they are made of and the brand. For the most part they will cook in about 8 minutes but double check package instructions for best results.
- Drizzle gluten-free pasta with a bit of oil once cooked- This will prevent pasta from sticking together.
- Careful not to overcook seafood- It can get very chewy and rubbery.
- Use any preferred kind of pasta- I prefer to use thin pasta for this recipe such as linguini, capellini or angel hair. I also use gluten-free pasta but regular pasta is ok too.
- Use any kind of white wine- Preferably dry wines such as Chardonnay or Pinot Grigio or Sauvignon Blanc.
- Substitute for butter- Use refined coconut oil or avocado oil.