Picture this: the sun is setting over the Mediterranean, the smell of garlic and fresh herbs fills the air, and you're about to twirl a forkful of perfectly cooked pasta with succulent shrimp and tender scallops. That's the magic we're bringing to your kitchen tonight with these Easy Seafood Pasta Recipes.
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This isn't just another weeknight dinner; it's a culinary escape. We're building layers of flavor with a quick sear, a splash of white wine, and a luscious sauce that clings to every strand of fettuccine. And the best part? It all comes together in one pan in just 30 minutes, proving that gourmet doesn't have to be complicated.
I'm Diego Ramirez, and I believe that great food is about adventure and simplicity. So grab your apron, crank up the heat, and let's dive into a dish that will transport you to the coast without leaving your kitchen. Hasta la próxima!
Why You'll Love This Recipe
About the Ingredients
12 oz (340g) fettuccine or linguine
Use a long, sturdy pasta that can hold up to the sauce. Gluten-free pasta works well too; just adjust cooking time.
1 lb (450g) large shrimp, peeled and deveined
Look for wild-caught shrimp for better flavor. If using frozen, thaw completely and pat dry before searing.
1/2 lb (225g) sea scallops, side muscle removed
Fresh scallops are sweet and tender. If frozen, thaw overnight in the fridge and dry thoroughly to get a good sear.
3 tbsp olive oil, divided
Extra virgin olive oil adds fruity notes. Use a neutral oil like canola if you prefer a milder taste.
6 cloves garlic, minced
Fresh garlic is key. In a pinch, use 1 teaspoon garlic powder, but fresh gives a pungent kick.
1/2 cup (120ml) dry white wine
Use a crisp Sauvignon Blanc or Pinot Grigio. For a non-alcoholic version, substitute with seafood stock plus 1 tbsp lemon juice.
1 cup (240ml) heavy cream
Heavy cream creates a silky sauce. For a lighter option, use half-and-half or coconut milk for a dairy-free twist.
1/2 cup (50g) grated Parmesan cheese
Freshly grated Parmigiano-Reggiano melts best. Pecorino Romano adds a saltier bite.
1 tbsp fresh lemon juice
Fresh lemon brightens the dish. Bottled lemon juice is more acidic, so use less.
2 tbsp chopped fresh parsley
Italian flat-leaf parsley is preferred. You can substitute with basil or chives.
1/2 tsp red pepper flakes (optional)
Adds a gentle heat. For a spicier kick, increase to 1 tsp or add a pinch of cayenne.
Salt and freshly ground black pepper to taste
Season generously at each step to build layers of flavor.
Tips & Tricks
- Pat the seafood completely dry before searing. Any moisture will steam the shrimp and scallops instead of browning them, resulting in a less flavorful crust.
- Cook the pasta 1 minute less than the package instructions. It will finish cooking in the sauce, absorbing flavor without becoming mushy.
- Don't overcook the seafood. Shrimp turn pink and opaque, and scallops feel firm to the touch. Overcooking makes them rubbery.
Pro Tips
Step-by-Step Instructions
1. Cook the Pasta
Bring a large pot of salted water to a rolling boil (212°F/100°C). Add the fettuccine and cook until al dente, about 8-10 minutes or according to package directions. Reserve 1 cup of pasta water, then drain.
2. Sear the Seafood
While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat (350°F/175°C). Season the shrimp and scallops with salt and pepper. Add the shrimp in a single layer and cook for 2 minutes per side until pink and opaque. Transfer to a plate. Repeat with scallops, cooking 2 minutes per side until golden brown and firm. Set aside.
3. Sauté the Garlic
Reduce heat to medium (300°F/150°C). Add the remaining 1 tbsp olive oil and the minced garlic. Cook, stirring constantly, for 1 minute until fragrant but not browned.
4. Deglaze with Wine
Pour in the white wine and scrape up any browned bits from the bottom of the pan. Bring to a simmer and let it reduce by half, about 2-3 minutes. This adds depth and acidity.
5. Make the Sauce
Lower the heat to low (200°F/95°C). Stir in the heavy cream and Parmesan cheese. Whisk until the cheese is melted and the sauce is smooth. Season with salt, pepper, and red pepper flakes (if using).
6. Combine Pasta and Sauce
Add the drained pasta to the skillet with the sauce. Toss to coat, adding reserved pasta water a splash at a time until the sauce reaches a silky consistency that clings to the noodles.
7. Return Seafood
Gently fold in the seared shrimp and scallops along with any accumulated juices. Cook for 1-2 minutes until everything is heated through.
8. Finish and Serve
Remove from heat. Squeeze fresh lemon juice over the top and sprinkle with chopped parsley. Serve immediately, garnished with extra Parmesan if desired.
Delicious Variations
Creamy Tomato Seafood Pasta
Add 1 cup of crushed tomatoes with the wine for a rosé-style sauce.
Spicy Cajun Seafood Pasta
Season the seafood with Cajun spice and swap the cream for a splash of broth and butter.
Lemon Herb Seafood Pasta
Skip the cream, increase the wine to 1 cup, and toss with fresh basil, oregano, and extra lemon zest.
How to Store Easy Seafood Pasta Recipes
Refrigerator
Store leftovers in an airtight container in the fridge for up to 2 days. The sauce may thicken; loosen with a splash of milk or broth when reheating.
Freezer
This dish is best enjoyed fresh, but you can freeze it for up to 1 month. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat in a skillet over medium-low heat (250°F/120°C) with a splash of cream or pasta water, stirring frequently until heated through. Avoid microwave to prevent rubbery seafood.
Frequently Asked Questions
Q: Can I use frozen seafood?
Yes, you can use frozen shrimp and scallops. Thaw them overnight in the refrigerator or under cold running water, then pat thoroughly dry before searing to ensure a good crust.
Q: What can I substitute for white wine?
If you don't want to use wine, substitute with an equal amount of seafood or chicken broth plus 1 tablespoon of lemon juice to mimic the acidity.
Q: How do I know when shrimp and scallops are cooked?
Shrimp are done when they turn pink and opaque and curl into a loose 'C' shape. Scallops are done when they feel firm to the touch and have an internal temperature of 130°F (54°C).
Q: Can I make this dairy-free?
Yes, replace the heavy cream with full-fat coconut milk and use dairy-free Parmesan or nutritional yeast. The sauce will be slightly less rich but still delicious.
Q: What is the best pasta shape for this recipe?
Long, sturdy shapes like fettuccine, linguine, or spaghetti work best because they hold the creamy sauce well. You can also use penne or rigatoni.
If you've enjoyed this coastal escape, I'd love to hear about your own seafood adventures! Share your twists, questions, or just a virtual high-five in the comments below. And don't forget to explore more one-pan wonders right here. Hasta la próxima!
Easy Seafood Pasta Recipes
Easy Seafood Pasta Recipes: a one-pan, 30-minute dinner with shrimp and scallops in a garlicky white wine sauce.
🧂 Ingredients
- 12 oz (340g) fettuccine or linguine
- 1 lb (450g) large shrimp, peeled and deveined
- 1/2 lb (225g) sea scallops, side muscle removed
- 3 tbsp olive oil, divided
- 6 cloves garlic, minced
- 1/2 cup (120ml) dry white wine
- 1 cup (240ml) heavy cream
- 1/2 cup (50g) grated Parmesan cheese
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
- 1/2 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
📋 Instructions
- 1Cook the Pasta — Bring a large pot of salted water to a rolling boil (212°F/100°C). Add the fettuccine and cook until al dente, about 8-10 minutes or according to package directions. Reserve 1 cup of pasta water, then drain.
- 2Sear the Seafood — While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat (350°F/175°C). Season the shrimp and scallops with salt and pepper. Add the shrimp in a single layer and cook for 2 minutes per side until pink and opaque. Transfer to a plate. Repeat with scallops, cooking 2 minutes per side until golden brown and firm. Set aside.
- 3Sauté the Garlic — Reduce heat to medium (300°F/150°C). Add the remaining 1 tbsp olive oil and the minced garlic. Cook, stirring constantly, for 1 minute until fragrant but not browned.
- 4Deglaze with Wine — Pour in the white wine and scrape up any browned bits from the bottom of the pan. Bring to a simmer and let it reduce by half, about 2-3 minutes. This adds depth and acidity.
- 5Make the Sauce — Lower the heat to low (200°F/95°C). Stir in the heavy cream and Parmesan cheese. Whisk until the cheese is melted and the sauce is smooth. Season with salt, pepper, and red pepper flakes (if using).
- 6Combine Pasta and Sauce — Add the drained pasta to the skillet with the sauce. Toss to coat, adding reserved pasta water a splash at a time until the sauce reaches a silky consistency that clings to the noodles.
- 7Return Seafood — Gently fold in the seared shrimp and scallops along with any accumulated juices. Cook for 1-2 minutes until everything is heated through.
- 8Finish and Serve — Remove from heat. Squeeze fresh lemon juice over the top and sprinkle with chopped parsley. Serve immediately, garnished with extra Parmesan if desired.
Diego writes about travel and cultural immersion, focusing on off-the-beaten-path destinations. He shares stories from his backpacking trips and tips for authentic experiences.
