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Easy Creamy Garlic Shrimp and Scallop Pasta (Weeknight Elegance)

Close-up of creamy seafood pasta featuring linguine, seared scallops, and shrimp, garnished with parsley.
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Make this restaurant-style seafood pasta at home. This recipe features tender shrimp and scallops in a rich, creamy garlic white wine sauce, perfect for a quick weeknight dinner or an elegant date night meal.

Ingredients

Scale
  • 1 pound linguine or fettuccine pasta
  • 1 pound raw shrimp, peeled and deveined
  • 1/2 pound sea scallops, patted dry
  • 3 tablespoons olive oil, divided
  • 4 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine (like Pinot Grigio)
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon lemon zest
  • 1/2 teaspoon red pepper flakes (optional)
  • 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. Set the pasta aside.
  2. Season the shrimp and scallops lightly with salt and pepper.
  3. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the scallops and sear for 1-2 minutes per side until golden brown. Remove the scallops and set them aside.
  4. Add the remaining 2 tablespoons of olive oil and 1 tablespoon of butter to the same skillet. Add the seasoned shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove the shrimp and set aside with the scallops.
  5. Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Add the minced garlic and red pepper flakes (if using) and cook for about 1 minute until fragrant. Do not let the garlic brown.
  6. Pour in the white wine and let it simmer, scraping up any browned bits from the bottom of the pan, for 2 minutes until the wine reduces slightly.
  7. Stir in the heavy cream and bring the sauce to a gentle simmer. Cook for 3-4 minutes until the sauce thickens slightly.
  8. Remove the skillet from the heat. Stir in the Parmesan cheese until the sauce is smooth. Add the lemon zest. Taste and adjust seasoning with salt and pepper.
  9. Add the cooked pasta, shrimp, and scallops back into the skillet with the sauce. Toss to coat everything evenly. If the sauce seems too thick, add the reserved pasta water, a splash at a time, until you reach your desired consistency.
  10. Stir in the fresh parsley. Serve immediately with extra Parmesan cheese on top.

Notes

  • For a richer flavor, substitute half of the heavy cream with half-and-half.
  • If you do not want to use wine, substitute it with an equal amount of chicken broth mixed with 1 teaspoon of white wine vinegar.
  • You can use frozen seafood; thaw it completely and pat it very dry before cooking to ensure a good sear.

Nutrition

Find it online: https://hearthbite.com/easy-creamy-seafood-pasta/