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Creamy Garlic Scallop Shrimp Pasta – Easy 20-Minute Recipe

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A quick and elegant creamy garlic pasta with perfectly seared scallops and shrimp, ready in just 20 minutes. This one-pan dish is perfect for busy weeknights or special occasions.

Ingredients

Scale
  • 8 ounces (225g) linguine or fettuccine
  • 1/2 pound (225g) large sea scallops
  • 1/2 pound (225g) large shrimp, peeled and deveined
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped
  • 1/2 lemon

Instructions

  1. Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Reserve about 1 cup of pasta cooking water before draining. Drain the pasta and set aside. Do not rinse.
  2. While the pasta cooks, pat the scallops and shrimp very dry with paper towels. Season both sides with a pinch of salt and a crack of black pepper.
  3. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Once melted and sizzling, place the scallops in a single layer without touching. Sear for 2-3 minutes on the first side until a deep golden crust forms. Flip and cook for another 1-2 minutes. Transfer to a plate and set aside.
  4. Add another tablespoon of butter to the same pan. Add the shrimp in a single layer and cook for 1-2 minutes per side until pink and curled. Transfer to the same plate as the scallops.
  5. Reduce heat to medium-low. Add the remaining 1 tablespoon of butter. Once melted, add the minced garlic and red pepper flakes (if using). Sauté for about 30 seconds, stirring constantly, until fragrant. Do not let the garlic brown.
  6. Pour in the heavy cream, stirring to scrape up any browned bits from the bottom of the pan. Let the cream come to a gentle simmer, then reduce heat to low.
  7. Add the grated Parmesan cheese, stirring continuously until fully melted and the sauce is smooth. Season with salt and pepper to taste. If the sauce seems too thick, add a splash of reserved pasta water to loosen it.
  8. Add the drained pasta to the skillet with the sauce. Use tongs to toss everything together, coating every strand. If the sauce seems too thick, add more pasta water. Gently fold in the cooked scallops and shrimp. Squeeze the lemon half over the top and toss once more. Taste and adjust seasoning if needed.
  9. Plate the pasta immediately, garnishing with fresh parsley and an extra sprinkle of Parmesan. Serve hot, with lemon wedges on the side if desired.

Notes

Dry the scallops obsessively for a good sear. Do not crowd the pan when searing scallops. Watch the garlic carefully to avoid burning. Reserve more pasta water than you think you’ll need. Season in layers for best flavor. This dish is best served immediately.

Nutrition

Keywords: creamy garlic scallop shrimp pasta, easy seafood pasta, 20-minute pasta, one-pan pasta, scallop shrimp pasta

Find it online: https://emacrave.com/creamy-garlic-scallop-shrimp-pasta-easy-20-minute-recipe/