Serves 10
45 min
Seafood Pasta with Shrimp and Scallops
Recipe GLPRb063d9296e6280
A light and elegant Italian-inspired dish featuring tender shrimp and scallops tossed with linguine, fresh cherry tomatoes, garlic, and white wine. The seafood is perfectly cooked and combined with a simple sauce that lets the fresh flavors shine through. Finished with parsley and a touch of butter for richness.
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Ingredients
1 pound dried linguine pasta
1 large shallot, thinly sliced
4 cloves garlic, minced
2 pints cherry tomatoes (about 1 1/2 pounds), halved
1/2 bunch fresh parsley, roughly chopped
8 ounces large scallops (8 to 9 pieces)
1 3/4 teaspoons kosher salt, divided, plus more as needed
Freshly ground black pepper to taste
3 tablespoons olive oil, divided
Pinch red pepper flakes
1/2 cup dry white wine
8 ounces large shrimp, peeled and deveined
2 tablespoons unsalted butter
Directions
Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Reserve 1 cup of pasta water, then drain and set the pasta aside.
While the pasta cooks, pat the scallops and shrimp dry with paper towels. Season both the scallops and shrimp with 1/2 teaspoon of salt and freshly ground black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the scallops in a single layer without crowding the pan. Cook for 2 to 3 minutes per side until they reach an internal temperature of 145F and are opaque. Transfer to a plate.
Add 1 tablespoon of olive oil to the same skillet. Add the shrimp and cook for 2 to 3 minutes per side until they reach an internal temperature of 145F and are pink and opaque. Transfer to the plate with the scallops.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the sliced shallot and cook for 2 to 3 minutes until softened. Stir in the minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
Pour in the dry white wine, scraping the bottom of the pan to release any browned bits. Let the wine reduce by half, about 2 minutes.
Add the halved cherry tomatoes and remaining 1 1/4 teaspoons of salt. Cook for 3 to 4 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
Return the cooked scallops and shrimp to the skillet, along with any accumulated juices on the plate. Add the cooked linguine and 1/2 cup of reserved pasta water. Toss everything together gently, adding more pasta water if needed to create a light sauce.
Stir in the butter until melted and fully incorporated. Taste and adjust seasoning with additional salt and pepper as needed.
Transfer the pasta to a serving bowl or individual plates. Garnish generously with fresh chopped parsley and serve immediately.
