Seafood Scallops Pasta
Pasta with shrimp and scallops, loaded with garlic, is truly one of the quickest and most delightful dishes you can prepare with pasta!
If you enjoy shrimp, scallops, butter, and garlic, this pasta recipe with seafood is perfect for you!
It's a stunning weeknight dish that can be prepared in less than thirty minutes, but the actual cooking time is only fifteen minutes.
One of my favorite seafood dishes is my easy shrimp with garlic and butter served with spaghetti. I figured you might like this pasta recipe featuring scallops as well.
Suggestions for Creating this Seafood Pasta Dish
Seafood must not be overcooked, so I provide detailed timing instructions to ensure your dish turns out flawlessly! Updated 1/22: simply check out the numerous enthusiastic reviews and remarks that readers have shared below! I’m thrilled that everyone enjoys my recipe! I’ve also included this lobster pasta recipe recently.
The busiati pasta (similar to the one I provided) isn't a widely favored shape in the US, but it is typically paired with seafood in Italy. If you aren't able to locate this type of pasta, it's fine; simply substitute with another variety, such as linguine, spaghetti, or a shorter pasta option.
To ensure this dish is packed with flavor, it's important to use high-quality seafood and pasta. The quality of the components is crucial, even regarding the garlic and parsley. It genuinely makes an impact!
Indeed, every ingredient holds significance at all times, but never compromise on subpar seafood; that's the worst choice.
Reasons I adore this recipe
Utilize seafood that is either fresh or frozen. I utilize fresh seafood when available, but I rely on frozen seafood 99% of the time, and it consistently comes out excellent.
Suitable for any occasion. It's prepared in 15 minutes, making it suitable for any casual weeknight, but also elegant enough for date night or entertaining guests.
Tasty. It’s packed with intricate flavor, and the combination of straightforward seafood with a hearty tomato sauce creates an ideal match.
Required ingredients
Marine cuisine. I enjoy utilizing a combination of shrimp, crab meat, calamari, scallops, and black mussels, though any seafood mixture is suitable. I recommend selecting at least one type of shelled seafood (such as clams or mussels) for the presentation. Frozen seafood can be cooked without being thawed first.
Noodles. Prepare the pasta following the directions on the package. I like to use spaghetti or tagliatelle for this.
Shallot and clove. Two fundamental fragrances.
Tomato paste. The majority of the sauce. If you prefer a chunky cioppino-style sauce, crushed tomatoes can also be utilized.
Tomato puree. To enhance the flavor of the sauce.
White vino. For tanginess and to enhance the flavor profile. Choose a dry white wine such as Pinot Grigio or Sauvignon Blanc. If you prefer not to cook with alcohol, substitute with equal portions of chicken broth or fish broth.
Olive oil. To lightly fry the flavorings. Margarine also functions.
Salt and pepper. To savor.
Sugar. Based on the ripeness of the tomatoes, you might require a bit of sugar to enhance the flavor.
Cilantro. For the dressing and decoration.
How do you Cook Frozen Seafood?
It’s easy, just thaw and cook as you would if it was fresh. I like to defrost mine in a colander. Seafood thaws quite quickly.
Don’t worry about cooking seafood; it’s actually quite easy. I believe the most challenging part is avoiding overcooking it.
Enjoy tomato sauce with your seafood? Sample my seafood sauce pasta recipe (from Italy).
Is it possible to serve this without pasta?
Certainly, prepare rice, quinoa, zucchini noodles, or even pasta that is gluten-free for those wishing to avoid gluten.
Fresh fish and shellfish are essential. You can trust the quality with Get Maine Lobster (they offer more than just lobster!!) Take a look at this Fresh Catch page featuring wonderfully succulent scallops!
Incorporate the Pasta into the Seafood Sauce.
Remove the pasta from the pot, ensuring it is cooked, but save about a cup of pasta water. You will only require this pasta water if you wish to incorporate some after combining everything. Incorporate the pasta straight into the seafood sauce within the pan.
Gently mix to combine all the ingredients thoroughly. If you want, incorporate a bit of the reserved pasta water, then finish with a twist of lemon in the pan.
Present the Seafood Pasta!
Serve right away since this seafood pasta is at its best when it's steaming hot.
This isn't an elaborate meal, so place the pan on the table and serve directly from it. Remember to have some crusty bread to soak up the buttery, garlic, and wine sauce at the finish!
Notes
Don’t overcook the seafood, or it will turn tough and rubbery.
If you prefer not to use wine, substitute it with water.
When serving directly from the pan to guests, garnish the dish with a squeeze of lemon like shown in my images.
Fixings
- 1 lb (450g) spaghetti
- 2 tbspn olive oil
- 2 garlic cloves - stripped and squashed
- 1 huge onion - stripped and cleaved finely
- 1 can 14 oz (400g) stripped plum tomatoes - hacked
- 1 glass white wine (discretionary)
- 2 tspn dried basil
- 1 lb (450g) arranged scallops - cut in half crossways
Directions
Heat a large portion of the oil in a skillet, add the garlic and fry delicately until relaxed. Add the scallops and cook for around 3 minutes. Eliminate the scallops with an opened spoon and set aside.
Add the remainder of the oil and onions and cook until the onion issoftened. Add the jar of tomatoes, white wine and basil and stew for about15 minutes until thickened. Cook the spaghetti as indicated by the guidelines on the bundle. Add the scallops to the pureed tomatoes, heat through and serve quickly with heaps of new parmesan...the fish pasta scallops is ready...a quite astounding taste of pasta ! Cool. Appreciate it !!
