Scallop and Shrimp Linguine
This Scallop and Shrimp Linguine is a quick, elegant seafood pasta with tender scallops, juicy shrimp, and vibrant flavors perfect for any night.
Equipment
- Large Pot
- Colander
- Large Skillet
- Knife
- Cutting Board
- Measuring cups and spoons
- Tongs
Ingredients
- 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
- 0.5 tsp red pepper flakes for a subtle kick, adjust to taste
- 1 cup cherry tomatoes halved, adds sweetness and color
- 0.5 cup chicken broth enhances depth and keeps the sauce light
- salt and pepper to taste, essential seasoning
- 0.25 cup fresh parsley chopped, for freshness and garnish
- 1 lemon juice juice of 1 lemon, brightens and balances the flavors
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Remove from heat and sprinkle with chopped fresh parsley for color and brightness. Give everything one last gentle toss.
Notes
- Pat scallops dry before searing to get a perfect golden crust.
- Add reserved pasta water gradually to adjust sauce consistency without making it watery.
- Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently in a skillet.