This Easy Seafood Pasta Recipes dish brings the taste of the coast to your table in just 30 minutes. With succulent shrimp and sea scallops tossed in a light garlic-lemon butter sauce over al dente linguine, it's a restaurant-quality meal that's surprisingly simple to make at home.
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Perfect for busy weeknights or a special weekend dinner, this one-pan wonder minimizes cleanup while maximizing flavor. The bright citrus and fresh herbs complement the natural sweetness of the seafood, creating a balanced, satisfying dish that feels elegant yet approachable.
Whether you're a seafood lover or just looking to expand your pasta repertoire, this recipe is designed to be foolproof. With clear steps and pro tips, you'll achieve perfectly cooked seafood and a silky sauce every time.
Why You'll Love This Recipe
About the Ingredients
12 oz (340g) linguine pasta
Use any long pasta like spaghetti or fettuccine. Whole wheat or gluten-free works too.
1 lb (450g) large shrimp, peeled and deveined
Look for wild-caught if possible. Frozen shrimp thawed overnight works well.
1/2 lb (225g) sea scallops
If scallops are unavailable, substitute with extra shrimp or chunks of firm white fish like cod.
4 cloves garlic, minced
Fresh garlic is key. In a pinch, use 1 tsp garlic powder.
1/4 cup (60ml) olive oil
Extra virgin olive oil adds the best flavor. Use a neutral oil like canola for a lighter taste.
2 tbsp (30g) unsalted butter
Salted butter works too – just reduce added salt. Use vegan butter for dairy-free.
1 lemon, juiced and zested
Use fresh lemon for best flavor. Bottled juice is a last resort.
1/4 cup (60ml) dry white wine
Any dry white wine like Pinot Grigio or Sauvignon Blanc. Substitute with chicken broth for non-alcoholic.
1/4 cup (15g) fresh parsley, chopped
Flat-leaf parsley is preferred. Dried parsley: use 1 tbsp.
1/4 tsp red pepper flakes (optional)
Adjust to taste. Omit for a milder dish.
Salt and black pepper to taste
Sea salt and freshly ground black pepper enhance all flavors.
Tips & Tricks
Don't overcook the seafood
Shrimp and scallops cook quickly – shrimp turn pink and opaque, scallops become firm and white. Overcooking makes them rubbery.
Reserve pasta water
Before draining, save 1 cup of starchy pasta water. It helps thicken the sauce and bind it to the pasta.
Dry the seafood well
Pat shrimp and scallops dry with paper towels before cooking. Excess moisture prevents browning and creates a watery sauce.
Pro Tips
Step-by-Step Instructions
1. Cook the pasta
Bring a large pot of salted water to a rolling boil. Add linguine and cook according to package directions until al dente (about 9-11 minutes). Reserve 1 cup of pasta water, then drain.
2. Season the seafood
Pat shrimp and scallops dry with paper towels. Season both sides with salt and pepper.
3. Sear the seafood
In a large skillet, heat 2 tbsp olive oil over medium-high heat (375°F/190°C). Add shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Transfer to a plate. Repeat with scallops, cooking 2 minutes per side until golden brown and firm to the touch. Set aside.
4. Sauté garlic
Reduce heat to medium (325°F/165°C). Add remaining olive oil and butter to the skillet. Once butter melts, add garlic and red pepper flakes. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
5. Make the sauce
Pour in white wine and lemon juice, scraping up any browned bits. Let it simmer for 2-3 minutes until reduced by half. Add lemon zest and half the parsley.
6. Combine pasta and sauce
Add the drained linguine to the skillet. Toss to coat, adding reserved pasta water a little at a time until the sauce reaches a silky consistency. Cook for 1-2 minutes, allowing the pasta to absorb flavors.
7. Add seafood back
Gently fold in the cooked shrimp and scallops. Cook for 1 minute just until heated through. Taste and adjust seasoning with salt and pepper.
8. Garnish and serve
Sprinkle with remaining parsley and a squeeze of fresh lemon if desired. Serve immediately, with extra lemon wedges on the side.
Delicious Variations
Creamy Seafood Pasta
Stir in 1/2 cup heavy cream with the wine and let simmer until thickened.
Spicy Arrabbiata
Add 1-2 chopped tomatoes and 1 tsp chili flakes with the garlic for a tomato-based kick.
Herb-Infused
Add fresh basil and oregano along with parsley for an Italian twist.
How to Store Easy Seafood Pasta Recipes
Refrigerator
Store in an airtight container for up to 3 days. The seafood may become slightly overcooked on reheating.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over low heat with a splash of water or broth to loosen the sauce. Avoid microwave as it can toughen seafood.
Frequently Asked Questions
Q: Can I use frozen seafood?
Yes, you can use frozen shrimp and scallops. Thaw them overnight in the refrigerator or under cold running water, then pat dry before cooking.
Q: What can I substitute for white wine?
Use chicken or vegetable broth, or even a splash of lemon juice mixed with water. The wine adds acidity, so add a little extra lemon if using broth.
Q: How do I know when shrimp and scallops are cooked?
Shrimp are done when they turn pink and opaque throughout. Scallops are done when they are firm to the touch and have an internal temperature of 145°F (63°C).
Q: Can I make this dish dairy-free?
Absolutely. Use olive oil instead of butter and skip the butter entirely or use a vegan butter substitute. The sauce will still be delicious.
Q: What pasta shape works best?
Long thin pastas like linguine, spaghetti, or fettuccine work best as they hold the sauce well. You can also use penne or rigatoni.
Ready to impress your family with a seafood feast? Try this Easy Seafood Pasta Recipes tonight and let me know how it turns out in the comments below. Don't forget to share your photos with #easypastarecipes!
Easy Seafood Pasta Recipes
Easy Seafood Pasta Recipes: a quick, one-pan dinner with shrimp and scallops in a garlic lemon sauce, ready in 30 minutes.
🧂 Ingredients
- 12 oz (340g) linguine pasta
- 1 lb (450g) large shrimp, peeled and deveined
- 1/2 lb (225g) sea scallops
- 4 cloves garlic, minced
- 1/4 cup (60ml) olive oil
- 2 tbsp (30g) unsalted butter
- 1 lemon, juiced and zested
- 1/4 cup (60ml) dry white wine
- 1/4 cup (15g) fresh parsley, chopped
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper to taste
📋 Instructions
- 1Cook the pasta — Bring a large pot of salted water to a rolling boil. Add linguine and cook according to package directions until al dente (about 9-11 minutes). Reserve 1 cup of pasta water, then drain.
- 2Season the seafood — Pat shrimp and scallops dry with paper towels. Season both sides with salt and pepper.
- 3Sear the seafood — In a large skillet, heat 2 tbsp olive oil over medium-high heat (375°F/190°C). Add shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Transfer to a plate. Repeat with scallops, cooking 2 minutes per side until golden brown and firm to the touch. Set aside.
- 4Sauté garlic — Reduce heat to medium (325°F/165°C). Add remaining olive oil and butter to the skillet. Once butter melts, add garlic and red pepper flakes. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
- 5Make the sauce — Pour in white wine and lemon juice, scraping up any browned bits. Let it simmer for 2-3 minutes until reduced by half. Add lemon zest and half the parsley.
- 6Combine pasta and sauce — Add the drained linguine to the skillet. Toss to coat, adding reserved pasta water a little at a time until the sauce reaches a silky consistency. Cook for 1-2 minutes, allowing the pasta to absorb flavors.
- 7Add seafood back — Gently fold in the cooked shrimp and scallops. Cook for 1 minute just until heated through. Taste and adjust seasoning with salt and pepper.
- 8Garnish and serve — Sprinkle with remaining parsley and a squeeze of fresh lemon if desired. Serve immediately, with extra lemon wedges on the side.
