This quick & easy seafood pasta recipe with shrimp, scallops, & lemon caper butter is perfect for weeknight dinner and elegant enough for entertaining!
- 1/2 pound linguine
- 2 tablespoons olive oil
- 1/2 pound sea scallops
- 1/2 pound raw shrimp, peeled and deveined
- Kosher salt and freshly cracked black pepper to taste
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons freshly squeezed lemon juice (about 1/2 lemon)
- 2 tablespoons white wine or dry vermouth (optional)
- 1/4 cup nonpareil capers, drained
- 2 tablespoons finely chopped flat-leaf parsley
- Bring a large pot of water to a boil. Season well with salt, then add the linguine. Cook according to the package instructions until al dente, about 9 minutes. Reserve 1 cup of the pasta water before draining the pasta.
- While the pasta is cooking, heat 2 tablespoons olive oil in a large, non-stick skillet over medium-high heat.
- Pat scallops dry and season with salt and pepper. Once the skillet is hot, add the scallops and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Remove scallops to a plate and keep warm.
- Add the shrimp to the skillet and cook, stirring occasionally, until cooked through, about 2-4 minutes. Remove shrimp to the same plate as the scallops.
- Reduce heat to medium. Add butter to the skillet. Once melted, add garlic and sauté, scraping any browned bits from the bottom of the pan as you go, until the garlic has softened a bit, about 1-2 minutes. Add lemon juice, wine or vermouth (if using), capers, and parsley. Let simmer for another 1-2 minutes, until slightly thickened. Add the drained pasta to the skillet along with enough of the reserved cooking water as you need to help the sauce coat the pasta. Taste for seasoning and add a little more salt (or some of the caper brine) if needed.
- Serve the pasta topped with shrimp and scallops. Garnish with additional parsley if desired.
The cook time for the shrimp and scallops will vary depending on the size you buy.
Dry your scallops well. Larger scallops and scallops that haven’t been previously frozen are easier to sear to get a nice golden brown crust. For smaller bay scallops like what are pictured here, I didn’t worry about getting a sear on them, as they can easily overcook.
If your pasta is finished cooking well before the rest of the dish is ready, toss a tablespoon of olive oil into the drained pasta to help prevent it from sticking to itself.
Keywords: seafood pasta, quick, romantic