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Classic Creamy Garlic Seafood Pasta with Shrimp and Scallops

Close-up of creamy seafood pasta topped with perfectly seared scallops, parsley, and lemon zest.
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This recipe delivers an elegant yet simple seafood pasta featuring succulent shrimp and scallops in a rich, creamy garlic sauce. It is perfect for a special weeknight meal or impressive entertaining.

Ingredients

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  • 1 pound linguine or fettuccine pasta
  • 1 tablespoon olive oil
  • 1 pound raw shrimp, peeled and deveined
  • 8 ounces sea scallops
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine (optional, substitute with chicken broth)
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon lemon zest
  • Salt and freshly ground black pepper to taste

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining.
  2. While the pasta cooks, season the shrimp and scallops lightly with salt and pepper.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2 minutes per side until pink. Remove the shrimp and set aside.
  4. Add the scallops to the same skillet and sear for 1-2 minutes per side until golden brown. Remove the scallops and set aside with the shrimp.
  5. Reduce the heat to medium. Add the butter to the skillet. Once melted, add the minced garlic and cook for about 1 minute until fragrant. Do not let the garlic brown.
  6. Pour in the white wine (or broth) and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
  7. Stir in the heavy cream and bring the sauce to a gentle simmer. Cook for 3-4 minutes until the sauce slightly thickens.
  8. Reduce the heat to low. Stir in the Parmesan cheese until the sauce is smooth. If the sauce is too thick, add reserved pasta water, a few tablespoons at a time, until you reach your desired consistency.
  9. Return the cooked shrimp and scallops to the skillet. Toss gently to coat.
  10. Add the drained pasta to the skillet. Toss everything together until the pasta is fully coated in the creamy sauce.
  11. Stir in the fresh parsley and lemon zest. Taste and adjust seasoning with salt and pepper as needed.
  12. Serve immediately. Top each serving with extra grated Parmesan cheese.

Notes

  • For a richer flavor, use chicken broth instead of white wine.
  • If you want to add more vegetables, sauté 1 cup of halved cherry tomatoes or spinach with the garlic.
  • This dish pairs well with a crisp Sauvignon Blanc or Pinot Grigio.

Nutrition

Find it online: https://www.unfoldrecipes.com/seafood-pasta-creamy-garlic-shrimp-scallops/