Scallop and Shrimp Linguine

Indulge in the perfect marriage of tender scallops and juicy shrimp, twirled together with al dente linguine and a burst of fresh, vibrant flavors. This Scallop and Shrimp Linguine is a seafood lover’s dream: a quick yet elegant dish that feels like a special occasion but comes together with ease on any weeknight. The subtle heat from red pepper flakes, the brightness of fresh lemon juice, and the sweetness of cherry tomatoes all highlight the delicate taste of the scallops and shrimp, making every bite irresistible. Whether you’re planning a cozy dinner at home or impressing guests, this pasta will quickly become a favorite in your recipe rotation.

Why You’ll Keep Making It

This Scallop and Shrimp Linguine recipe stands out for several reasons:

• Simplicity meets sophistication: It’s a straightforward recipe with minimal ingredients but delivers vibrant, complex flavors that feel gourmet.
• Speedy prep and cook time: From start to finish, it takes less than 30 minutes, perfect for busy evenings when you crave something special.
• Fresh ingredients shine: The dish showcases fresh seafood, aromatic garlic, and juicy cherry tomatoes, letting each component complement the other beautifully.
• Versatile and customizable: You can easily swap linguine for your favorite pasta or adjust the spice level to suit your taste.

Plus, every forkful is a celebration of coastal flavors that makes you want to come back for more.

What You’ll Gather

Here’s everything you need to whip up this delightful Scallop and Shrimp Linguine:

• 8 oz linguine pasta – choose your favorite brand for perfectly textured noodles
• 1 lb scallops, cleaned – look for dry-packed scallops for the best sear
• 1 lb shrimp, peeled and deveined – medium to large-sized for a hearty bite
• 3 tbsp olive oil – for sautéing and adding richness
• 3 cloves garlic, minced – the aromatic backbone of the sauce
• 1/2 tsp red pepper flakes – for a subtle kick (adjust to taste)
• 1 cup cherry tomatoes, halved – adds sweetness and color
• 1/2 cup chicken broth – enhances depth and keeps the sauce light
• Salt and pepper to taste – essential seasoning
• 1/4 cup fresh parsley, chopped – for freshness and garnish
• Juice of 1 lemon – brightens and balances the flavors

Setup & Equipment

Make sure you have these tools ready for a smooth cooking process:

• Large pot – to boil the linguine
• Colander – for draining pasta
• Large skillet or sauté pan – for cooking the scallops, shrimp, and sauce
• Knife and cutting board – to mince garlic and chop parsley
• Measuring cups and spoons – to keep ingredient portions precise
• Tongs or pasta fork – for tossing pasta with sauce

Scallop and Shrimp Linguine Made Stepwise

Step 1: Cook the Linguine

Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package instructions until al dente (usually 9-11 minutes). Reserve about 1/2 cup of pasta water before draining. Set pasta aside.

Step 2: Sear the Scallops

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Pat the scallops dry with paper towels to ensure a good sear. Season lightly with salt and pepper. Place them in the pan, leaving space between each scallop. Sear for about 2 minutes on each side until golden brown and opaque. Remove scallops and set aside.

Step 3: Cook the Shrimp

In the same skillet, add the remaining tablespoon of olive oil. Add the shrimp, season with salt and pepper, and cook for 1-2 minutes per side until pink and curled. Remove and set aside with the scallops.

Step 4: Build the Sauce

Lower the heat to medium. Add minced garlic and red pepper flakes to the skillet, sautéing for about 30 seconds until fragrant but not burnt. Toss in the halved cherry tomatoes and cook for 2-3 minutes until slightly softened.

Step 5: Add Broth and Lemon

Pour in the chicken broth and squeeze in the juice of one lemon. Stir and let the mixture simmer for 2-3 minutes to meld the flavors. Adjust seasoning with salt and pepper.

Step 6: Combine Pasta and Seafood

Return the scallops and shrimp to the skillet. Add the cooked linguine and toss everything gently to coat in the sauce. If the sauce seems dry, splash in reserved pasta water a little at a time until desired consistency is reached.

Step 7: Finish with Parsley

Remove from heat and sprinkle with chopped fresh parsley for color and brightness. Give everything one last gentle toss.

No-Store Runs Needed

You can likely stock your pantry and fridge with these common ingredients ahead of time:

• Olive oil, salt, pepper, and red pepper flakes
• Garlic and fresh parsley – keep handy in your herb garden or fridge
• Chicken broth – buy cartons or make your own and freeze
• Dried linguine pasta
• Lemons – store at room temperature or in the fridge
• Frozen scallops and shrimp can be defrosted as needed

Troubles You Can Avoid

• Overcooking seafood: Scallops and shrimp cook quickly; overcooking makes them rubbery. Watch the time carefully and remove from heat as soon as they turn opaque.
• Watery sauce: Don’t add too much broth or pasta water at once. Add gradually to keep the sauce luscious but not soupy.
• Undercooked pasta: Cook linguine just until al dente; it will finish cooking slightly once tossed in the sauce.
• Burning garlic: Sauté garlic on medium heat for a short time to avoid bitterness.

Storing Tips & Timelines

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over low heat, adding a splash of broth or water to loosen the sauce. Avoid microwave reheating if possible to maintain the tender texture of seafood. For best flavor and texture, it’s recommended to enjoy this Scallop and Shrimp Linguine fresh.

FAQ

Can I use other types of pasta instead of linguine?

Absolutely! Fettuccine, spaghetti, or even penne work well with this sauce. Just adjust cooking times according to the pasta you choose.

What if I can’t find fresh scallops or shrimp?

Frozen seafood works great—just thaw fully before cooking. Dry-packed scallops are preferred for better searing, but wet-packed can be patted dry.

Can I make this dish dairy-free?

This recipe is naturally dairy-free since it relies on olive oil and broth. No need for substitutions here!

How spicy is this dish?

The red pepper flakes add a gentle warmth but are not overpowering. You can adjust the amount or omit it entirely if you prefer a milder flavor.

Reader Favorites

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• Garlic Parmesan Shrimp Alfredo – A cheesy, garlicky pasta that’s perfect for comfort food nights.

Serve & Enjoy

Plate your Scallop and Shrimp Linguine with a sprinkle of extra parsley and a wedge of lemon on the side for those who love a citrus boost. A crisp green salad and a glass of chilled white wine or sparkling water complete the meal beautifully. Serve immediately to savor the delicate textures and vibrant flavors at their best. This dish is perfect for both intimate dinners and casual gatherings, offering a taste of the sea that’s sure to impress every time.

The next time you’re craving something fresh, flavorful, and fuss-free, dive into this Scallop and Shrimp Linguine—a sophisticated pasta that’s surprisingly simple to make and endlessly satisfying.

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