Scallop Shrimp Pasta with Burst Cherry Tomatoes is a simple and delicious seafood dinner. It combines tender shrimp, golden scallops, sweet cherry tomatoes, and pasta in a light garlic butter sauce.
This easy recipe is perfect for a family dinner or a special evening at home. It takes just 30 minutes and uses simple, fresh ingredients.
Why You’ll Love This Recipe
- Ready in just 30 minutes.
- Made with simple ingredients.
- Full of fresh seafood and garlic butter flavor.
- Perfect for family dinners or special occasions.
- Easy to customize with your favorite pasta.
- Made without alcohol for a halal-friendly meal.
Ingredients
- 8 oz linguine or spaghetti
- 6 oz cherry tomatoes
- 10 oz sea scallops
- 8 oz shrimp, peeled and deveined
- 3 garlic cloves, minced
- ½ cup seafood or vegetable broth
- 1 tablespoon fresh lemon juice
- 1½ tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon salt, plus more for pasta water
- ¼ teaspoon black pepper
Instructions
Step 1: Cook the pasta
Bring a large pot of salted water to a boil.
Add the pasta and cook until almost al dente, following the package instructions.
Reserve 1 cup of pasta water before draining.
Step 2: Roast the cherry tomatoes
Preheat your oven broiler to high.
Place the cherry tomatoes on a foil-lined baking sheet.
Broil for 3–4 minutes until the tomatoes begin to burst.
Remove from the oven and set aside.
Step 3: Cook the scallops
Pat the scallops dry with paper towels.
Season with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the scallops and cook for 2–3 minutes without moving them.
Flip and cook for another 1–2 minutes, or until golden and cooked through.
Transfer to a plate.
Step 4: Cook the shrimp
Add the remaining olive oil to the skillet.
Add the shrimp and cook for about 1–2 minutes per side until pink, opaque, and cooked through.
Transfer to the plate with the scallops.
Step 5: Make the garlic butter sauce
Reduce the heat to medium.
Add the minced garlic and cook for about 30 seconds until fragrant.
Pour in the seafood broth and lemon juice.
Stir and let the sauce simmer for 1–2 minutes.
Add the butter and stir until melted.
Step 6: Combine everything
Add the burst cherry tomatoes and cooked pasta to the skillet.
Return the shrimp and scallops to the pan.
Gently toss everything together until coated with the garlic butter sauce.
Add a little reserved pasta water if the sauce is too thick.
Season with salt and pepper to taste.
Step 7: Serve
Divide the Scallop Shrimp Pasta with Burst Cherry Tomatoes among serving plates.
Sprinkle with fresh parsley and serve immediately.
Tips & Tricks
- Pat the scallops dry before cooking to help them develop a golden crust.
- Use large shrimp and sea scallops for the best texture.
- Avoid overcrowding the skillet when cooking the seafood.
- Do not overcook the shrimp or scallops, as they can become rubbery.
- Save some pasta water to help loosen the sauce.
- Add extra lemon juice for a brighter flavor.
- Use linguine, spaghetti, or fettuccine according to your preference.
Details
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 3 servings
Category: Main Course
Method: Boiling, Broiling, Searing
Cuisine: Italian-Inspired
Difficulty: Easy
Dietary Notes: Halal-friendly, pescatarian, nut-free
Allergens: Shellfish, wheat, dairy
Notes
You can use vegetable broth instead of seafood broth for a lighter sauce.
For a richer garlic butter seafood pasta, add a little extra butter before serving.
Fresh basil can replace parsley if you prefer a different herb flavor.
You can also add baby spinach, asparagus, or zucchini for extra vegetables.
Serve this pasta with garlic bread, a fresh green salad, or roasted vegetables.
Nutrition
Approximate nutrition per serving:
- Calories: 535 kcal
- Protein: 37 g
- Carbohydrates: 61 g
- Fat: 15 g
- Fiber: 3 g
Nutrition values may vary depending on the ingredients and portion sizes.
FAQ
Can I use frozen shrimp and scallops?
Yes. Thaw them completely in the refrigerator and pat them dry before cooking. This helps the seafood cook evenly and gives the scallops a better golden crust.
What pasta works best for scallop and shrimp pasta?
Linguine and spaghetti work especially well with the light garlic butter sauce. You can also use fettuccine or angel hair pasta.
Can I make seafood pasta with cherry tomatoes without wine?
Yes. Seafood broth and fresh lemon juice are great alcohol-free alternatives. They add flavor and brightness to the sauce.
How do I keep scallops tender?
Cook scallops in a hot skillet without moving them too much. Remove them from the heat as soon as they are cooked through to prevent a rubbery texture.
Can I make this shrimp and scallop pasta recipe ahead of time?
You can prepare the ingredients ahead of time, but the pasta tastes best when freshly cooked. Seafood can become tough when reheated.
Can I add vegetables to this recipe?
Yes. Spinach, asparagus, zucchini, and mushrooms are delicious additions. Cook them before combining the pasta and seafood.
Storage
Refrigerator
Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
Freezer
You can freeze the pasta in a freezer-safe container for up to 2 months. However, the seafood may lose some of its tender texture after thawing.
Reheating
Reheat gently in a skillet over low heat with a splash of broth or water.
Stir occasionally until heated through to 165°F (74°C).
Avoid overheating to keep the shrimp and scallops tender.
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Ingredients
- 8 oz linguine spaghetti, or your favorite pasta
- 6 oz cherry tomatoes
- 10 oz sea scallops side muscles removed
- 8 oz large shrimp peeled and deveined
- 3 large garlic cloves minced
- ½ cup seafood or vegetable broth
- 1 tablespoon fresh lemon juice
- 1½ tablespoons unsalted butter
- 2 tablespoons olive oil divided
- 2 tablespoons fresh parsley finely chopped
- ½ teaspoon salt plus more for pasta water
- ¼ teaspoon freshly ground black pepper
Instructions
Step 1: Prepare the ingredients
- Gather all the ingredients and preheat your oven broiler to high.
- Rinse the cherry tomatoes and pat them dry. Mince the garlic, chop the parsley, and make sure the shrimp and scallops are completely thawed if previously frozen.
Step 2: Cook the pasta
- Bring a large pot of generously salted water to a boil.
- Add the pasta and cook according to the package instructions until just under al dente.
- Before draining, reserve approximately 1 cup of pasta cooking water.
- Drain the pasta and set it aside.
Step 3: Broil the cherry tomatoes
- Arrange the cherry tomatoes in a single layer on a foil-lined baking sheet.
- Place them under the broiler for 3–4 minutes, or until their skins begin to split and the tomatoes release their juices.
- Remove from the oven and set aside.
Step 4: Sear the scallops
- Pat the scallops thoroughly dry with paper towels.
- Season both sides with salt and black pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Once the oil is hot, arrange the scallops in a single layer, leaving space between them.
- Sear without moving for 2–3 minutes, until a golden crust forms on the bottom.
- Flip and cook for another 1–2 minutes, adjusting the time according to their size, until the scallops are opaque and cooked through.
- Transfer to a clean plate.
Step 5: Cook the shrimp
- Add the remaining olive oil to the same skillet.
- Arrange the shrimp in a single layer and cook for approximately 1–2 minutes per side, depending on their size.
- The shrimp should turn pink and opaque and reach an internal temperature of 145°F (63°C).
- Transfer them to the plate with the scallops.
Step 6: Prepare the garlic butter sauce
- Reduce the heat to medium.
- Add the minced garlic to the skillet and sauté for approximately 20–30 seconds, stirring continuously until fragrant.
- Pour in the seafood or vegetable broth and fresh lemon juice.
- Use a wooden spoon to scrape up the flavorful browned bits from the bottom of the skillet.
- Allow the liquid to simmer for 1–2 minutes.
- Add the butter and stir until melted.
Step 7: Combine the pasta and seafood
- Add the burst cherry tomatoes and their juices to the skillet.
- Transfer the cooked pasta into the sauce and toss gently.
- Return the scallops and shrimp to the skillet, along with any accumulated juices.
- Gently combine everything until the pasta is coated in the garlic butter sauce and the seafood is heated through.
- If the sauce appears too thick or dry, add reserved pasta water a tablespoon at a time.
- Taste and adjust the salt and black pepper.
Step 8: Garnish and serve
- Divide the Scallop Shrimp Pasta with Burst Cherry Tomatoes among serving plates.
- Sprinkle with freshly chopped parsley and serve immediately while the seafood is tender and the sauce is warm.
Notes
- For a lighter sauce, reduce the butter slightly and add an extra splash of seafood broth.
- For a richer garlic butter seafood pasta, add another ½ tablespoon of unsalted butter just before serving.
Conclusion
Scallop Shrimp Pasta with Burst Cherry Tomatoes is an easy and flavorful meal that brings fresh seafood and simple ingredients together.
The tender shrimp, golden scallops, juicy tomatoes, and garlic butter sauce make every bite delicious.
Whether you’re cooking for your family or preparing a special dinner, this simple seafood pasta is a wonderful choice.