Seafood Pasta with Shrimp and Scallops

published Sep 24, 2021
Seafood Pasta Recipe

Upgrade your weeknight pasta game with scallops and shrimp drenched in a white wine-based sauce, served over linguine.

Serves4 to 6

Prep15 minutes to 20 minutes

Cook15 minutes to 20 minutes

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Seafood pasta (linguine tossed with tomato, oil and other ingredients, topped with scallops, shrimp and other seafood), in a white round dish, with more in a serving dish in the background.
Credit: Tara Holland

Linguine with clams, lobster ravioli, frutti di Mar — there are so many types of seafood pasta, it almost feels silly giving this one recipe a name that can encapsulate so many wonderful dishes. But here’s the thing: The thousands of people searching “seafood pasta” every month probably aren’t sure of what exactly they want. If that’s you (it was me a few weeks ago), I offer my take on the term, hoping that this combination of buttery scallops, tender shrimp, garlicky wine sauce, and burst tomatoes speaks to you and your vague, indecisive, totally valid cravings. 

What Sauces Go Well with Seafood?

The sky’s the limit. You could go with a red sauce, something pink and creamy, or a decadent Alfredo-like situation. I’m a fan of all three scenarios. Here, cherry tomatoes are sautéed with shallots and garlic, simmered in white wine, then finished with butter and pasta cooking water. Its simplicity and brightness allows the seafood to really shine. 

Do You Put Cheese on Seafood Pasta? 

There’s a certain stigma associated with cheese and seafood, and it’s about time that ends. Depending on the type of fish and the flavors involved, there’s often a delicious way to pair cheese. My take: If you want to combine cheese and seafood, do it with pride! And if someone has a problem with it, have them try Laura Rege’s cheesy seafood lasagna, then come talk. (It’s SO good.) For this particular recipe, there are so many textures and flavors going on, cheese is not necessary. That said, a sprinkling of Parmesan would probably be delicious.

How to Adapt This Recipe

  • Go with your favorite type of pasta. Just know that the textural contrast you get from twirling a piece of shrimp or scallop into a big forkful of long noodles — like linguine, fettuccine, or spaghetti — can’t be beat by something shorter, like penne.  
  • Skip the scallops (they can be expensive!) and go with one full pound of shrimp instead. 
  • Swap in chopped yellow onion for scallops.
  • Substitute vegetable or chicken broth for the wine.
  • Add a splash of cream to the sauce.
  • Substitute chives for parsley.

Seafood Pasta Recipe

Upgrade your weeknight pasta game with scallops and shrimp drenched in a white wine-based sauce, served over linguine.

Prep time 15 minutes to 20 minutes

Cook time 15 minutes to 20 minutes

Serves 4 to 6

Nutritional Info


  • 1 pound

    dried linguine pasta

  • 1

    large shallot

  • 4 cloves


  • 2 pints

    cherry tomatoes (about 1 1/2 pounds)

  • 1/2 bunch

    fresh parsley

  • 8 ounces

    large scallops (8 to 9)

  • 1 3/4 teaspoons

    kosher salt, divided, plus more as needed

  • Freshly ground black pepper

  • 3 tablespoons

    olive oil, divided

  • Pinch

    red pepper flakes

  • 1/2 cup

    dry white wine

  • 8 ounces

    large shrimp, peeled and deveined

  • 2 tablespoons

    unsalted butter


  1. Bring a large pot of salted water to a boil. Add 1 pound linguine and cook according to package instructions until al dente. Meanwhile, finely chop 1 large shallot (about 1/3 cup) and 4 cloves garlic. Halve 2 pints cherry tomatoes. Finely chop the leaves from 1/2 fresh parsley until you have 1/3 cup.

  2. When the pasta is ready, reserve 1 cup of the cooking liquid, then drain pasta.

  3. Pat 8 ounces scallops dry with paper towels and season with 1/4 teaspoon of the kosher salt and a few grinds of black pepper. Heat 2 tablespoons of the olive oil in a high-sided 12-inch skillet over high heat until shimmering. Add the scallops in a single layer and cook until golden-brown on both sides and opaque in the middle, 2 to 3 minutes per side. Transfer to a plate and tent with aluminum foil to keep warm.

  4. Reduce the heat to medium and add the remaining 1 tablespoon olive oil. Add the shallots and cook until softened, 1 to 2 minutes. Add the tomatoes and 1/2 teaspoon of the kosher salt and cook, stirring occasionally, until tomatoes begin to soften and release juices, 2 to 3 minutes. Add the garlic and cook until fragrant, about 1 minute.

  5. Increase the heat to medium-high. Add 1/2 cup dried white wine, pinch red pepper flakes, the remaining 1 teaspoon kosher salt, and a few grinds of black pepper, and bring to a simmer. Simmer until the wine is reduced by about half, about 2 minutes. Nestle 8 ounces peeled, deveined shrimp into the sauce and cook, flipping halfway through, until pink and cooked through, 2 to 4 minutes total.

  6. Add the pasta, parsley, 2 tablespoons unsalted butter, and 1/4 cup of the reserved pasta water. Toss to coat, adding more pasta water to loosen sauce as needed. Taste and season with more kosher salt and black pepper as needed. Divide the pasta between bowls and top with the scallops.

Recipe Notes

Storage: Although it’s best to eat this pasta immediately, leftovers can be refrigerated in an airtight container for up to 1 day.