This Easy Seafood Pasta Recipes dish is my go-to for a weeknight dinner that feels fancy but comes together in about 30 minutes. It's a one-pan meal that combines succulent shrimp and scallops with al dente linguine, all coated in a bright garlic-lemon white wine sauce.
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The key is timing: sear the seafood hot and fast, then build the sauce in the same pan to capture all those browned bits. The result is a restaurant-quality pasta that's surprisingly simple to execute at home.
If you're looking for a dish that's both impressive and practical, this is it. The entire meal cooks in one skillet, which means less cleanup and more time enjoying your dinner.
Why You'll Love This Recipe
About the Ingredients
8 oz (225g) linguine pasta
Use any long pasta like spaghetti or fettuccine. Substitute with gluten-free pasta if needed.
1 lb (450g) large shrimp, peeled and deveined
Fresh or frozen (thawed) both work. For a budget option, use smaller shrimp and reduce cooking time.
1/2 lb (225g) sea scallops, side muscle removed
If scallops are unavailable, use extra shrimp or lump crab meat.
2 tbsp olive oil, divided
Extra virgin olive oil gives the best flavor. Use canola oil for a neutral taste.
4 cloves garlic, minced
Fresh garlic is best; substitute with 1 tsp garlic powder in a pinch.
1/2 cup (120ml) dry white wine, like Sauvignon Blanc
Use chicken broth if you prefer no alcohol, or a non-alcoholic white wine.
1/2 cup (120ml) heavy cream
For a lighter version, use half-and-half or evaporated milk.
1/4 cup (60ml) fresh lemon juice (about 1 lemon)
Bottled lemon juice works, but fresh is brighter.
1/4 cup (15g) fresh parsley, chopped
Dried parsley can be used, but fresh adds color and flavor.
1/2 tsp salt
Adjust to taste; sea salt or kosher salt preferred.
1/4 tsp black pepper
Freshly ground is best.
1/4 tsp red pepper flakes (optional)
Adds a subtle kick; omit if sensitive to spice.
Tips & Tricks
Don't overcook the seafood
Shrimp and scallops become rubbery if cooked too long. Sear them until just opaque and remove from the pan.
Use a large skillet
To avoid steaming instead of searing, ensure the seafood is in a single layer with space around each piece.
Deglaze properly
After searing, add wine and scrape the browned bits from the bottom—this adds deep flavor to the sauce.
Pro Tips
Step-by-Step Instructions
1. Cook the pasta
Bring a large pot of salted water to a boil (212°F/100°C). Add linguine and cook until al dente, about 8-10 minutes. Reserve 1 cup pasta water, then drain.
2. Sear the seafood
Pat shrimp and scallops dry with paper towels. Season with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat (375°F/190°C). Add seafood in a single layer and cook until golden brown on one side, 2-3 minutes. Flip and cook another 1-2 minutes until opaque. Transfer to a plate.
3. Sauté garlic
In the same skillet, reduce heat to medium (325°F/163°C). Add remaining 1 tbsp olive oil and garlic. Cook until fragrant, about 30 seconds, stirring constantly to avoid burning.
4. Deglaze with wine
Pour in white wine, scraping up any browned bits. Bring to a simmer over medium-high heat (375°F/190°C) and cook until reduced by half, about 2-3 minutes.
5. Make the sauce
Stir in heavy cream, lemon juice, and red pepper flakes if using. Simmer gently for 2-3 minutes until slightly thickened. Season with salt and pepper.
6. Combine pasta and sauce
Add the cooked linguine to the skillet, tossing to coat in the sauce. If too thick, add reserved pasta water a splash at a time until desired consistency.
7. Add seafood back
Gently fold in the seared shrimp and scallops, along with any accumulated juices. Cook for 1-2 minutes until heated through.
8. Finish and serve
Remove from heat, sprinkle with chopped parsley, and serve immediately. Add extra lemon wedges if desired.
Delicious Variations
Spicy Seafood Pasta
Add 1/2 tsp crushed red pepper flakes and a pinch of cayenne for heat.
Creamy Tomato Seafood Pasta
Stir in 1/2 cup (120ml) marinara sauce with the cream for a pink sauce.
Lemon Herb Seafood Pasta
Add 1 tsp dried basil and 1/2 tsp dried oregano with the garlic.
How to Store Easy Seafood Pasta Recipes
Refrigerator
Store in an airtight container for up to 3 days.
Freezer
Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge.
Reheating
Reheat gently on the stovetop over medium-low heat, adding a splash of water or cream to revive the sauce.
Frequently Asked Questions
Q: Can I use frozen seafood?
Yes, thaw completely and pat dry before cooking. Frozen shrimp and scallops work well if properly thawed.
Q: What wine should I use?
Use a dry white wine like Sauvignon Blanc or Pinot Grigio. If you don't cook with alcohol, substitute with chicken broth and a teaspoon of lemon juice.
Q: How do I know when shrimp and scallops are done?
Shrimp should turn pink and curl into a C shape; scallops should be opaque and firm to the touch. Overcooking makes them rubbery.
Q: Can I make this dairy-free?
Yes, replace heavy cream with full-fat coconut milk or a dairy-free cream alternative. The flavor will be slightly different but delicious.
Q: What if I don't have linguine?
Any long pasta like spaghetti, fettuccine, or even penne works. Adjust cooking time according to the package.
If you try this Easy Seafood Pasta Recipes, let me know how it turns out in the comments. Don't forget to share your own twists—I love seeing your variations. Stay sharp.
Easy Seafood Pasta Recipes
Easy Seafood Pasta Recipes: a quick, one-pan shrimp and scallop linguine in a garlic lemon white wine sauce.
🧂 Ingredients
- 8 oz (225g) linguine pasta
- 1 lb (450g) large shrimp, peeled and deveined
- 1/2 lb (225g) sea scallops, side muscle removed
- 2 tbsp olive oil, divided
- 4 cloves garlic, minced
- 1/2 cup (120ml) dry white wine, like Sauvignon Blanc
- 1/2 cup (120ml) heavy cream
- 1/4 cup (60ml) fresh lemon juice (about 1 lemon)
- 1/4 cup (15g) fresh parsley, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
📋 Instructions
- 1Cook the pasta — Bring a large pot of salted water to a boil (212°F/100°C). Add linguine and cook until al dente, about 8-10 minutes. Reserve 1 cup pasta water, then drain.
- 2Sear the seafood — Pat shrimp and scallops dry with paper towels. Season with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat (375°F/190°C). Add seafood in a single layer and cook until golden brown on one side, 2-3 minutes. Flip and cook another 1-2 minutes until opaque. Transfer to a plate.
- 3Sauté garlic — In the same skillet, reduce heat to medium (325°F/163°C). Add remaining 1 tbsp olive oil and garlic. Cook until fragrant, about 30 seconds, stirring constantly to avoid burning.
- 4Deglaze with wine — Pour in white wine, scraping up any browned bits. Bring to a simmer over medium-high heat (375°F/190°C) and cook until reduced by half, about 2-3 minutes.
- 5Make the sauce — Stir in heavy cream, lemon juice, and red pepper flakes if using. Simmer gently for 2-3 minutes until slightly thickened. Season with salt and pepper.
- 6Combine pasta and sauce — Add the cooked linguine to the skillet, tossing to coat in the sauce. If too thick, add reserved pasta water a splash at a time until desired consistency.
- 7Add seafood back — Gently fold in the seared shrimp and scallops, along with any accumulated juices. Cook for 1-2 minutes until heated through.
- 8Finish and serve — Remove from heat, sprinkle with chopped parsley, and serve immediately. Add extra lemon wedges if desired.
Liam covers personal finance for young professionals, with a no-nonsense approach to budgeting and investing. He shares strategies he's tested while paying off his own student loans.
