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- 8 ounces linguine or spaghetti - 1 pound large shrimp, peeled and deveined - 1 pound sea scallops, cleaned - 4 tablespoons olive oil, divided - 4 cloves garlic, minced - 1 teaspoon red pepper flakes (adjust to taste) - 1 lemon, zested and juiced - Salt and pepper to taste - 1/4 cup fresh parsley, chopped - 1/4 cup grated Parmesan cheese (optional) - Zest of 1 lemon for garnish You can use any pasta shape you like. I prefer linguine for this dish. For a lighter meal, try zucchini noodles. If you can't find sea scallops, use shrimp only. You can also adjust the amount of red pepper flakes based on your spice level. If you want a dairy-free option, skip the Parmesan cheese or use a vegan substitute. - Large pot for boiling pasta - Large skillet for cooking shrimp and scallops - Measuring cups and spoons - Tongs or a pasta fork for tossing - A zester for lemon zest Using the right tools makes cooking easier and more fun. You will find that a good skillet will help you sear scallops perfectly. If you follow the full recipe, you will create a dish that impresses everyone! Start by boiling water in a large pot. Add salt to the water for taste. Once it boils, add 8 ounces of linguine or spaghetti. Cook it until it is al dente, as per the package instructions, usually about 8-10 minutes. Drain the pasta in a colander, but save about 1/2 cup of the pasta water. Set the pasta aside while you prepare the seafood. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. While the oil warms, season 1 pound of cleaned sea scallops with salt and pepper. Once the oil is hot, add the scallops to the skillet. Sear them for about 2-3 minutes on each side. You want a nice golden brown color. After cooking, remove the scallops from the skillet and set them aside. In the same skillet, add the remaining 2 tablespoons of olive oil. Toss in 1 pound of large shrimp, peeled and deveined. Cook the shrimp for 2-3 minutes until they turn pink. Season with salt, pepper, and 1 teaspoon of red pepper flakes. Stir often to keep them from sticking. Next, add 4 cloves of minced garlic to the skillet. Cook for another 30 seconds until it smells great. Lower the heat and return the scallops to the skillet. Add the cooked pasta along with the juice and zest of 1 lemon. Toss everything together, adding the reserved pasta water as needed. This creates a light, flavorful sauce. Finally, mix in 1/4 cup of chopped fresh parsley. Taste and adjust seasoning if needed. With this, you have a delicious Lemon Garlic Shrimp & Scallop Pasta ready to serve. For the complete recipe, refer to the Full Recipe section. To sear scallops, start with dry scallops. Pat them with a paper towel. This helps them brown better. Heat your skillet on medium-high heat. Add olive oil and let it heat. Place scallops in the skillet without crowding. Sear each side for 2-3 minutes. Look for a golden brown color. This shows they are done. Remove them from the skillet once cooked. You can change the flavor of your pasta dish easily. Want it spicier? Add more red pepper flakes. If you like a citrus kick, squeeze more lemon juice. Fresh herbs like basil or thyme can add depth too. Mixing in grated cheese can make it creamy. Always taste as you go. This helps you find the perfect balance. Avoid these common mistakes for the best dish. Do not overcrowd the pan when cooking scallops. This leads to steaming instead of searing. Also, don’t skip the garlic. It adds great flavor. Overcooking shrimp makes them rubbery. Cook just until they turn pink. Finally, remember to reserve pasta water. This helps create a light sauce that binds everything together. For the full recipe, check out the Lemon Garlic Shrimp & Scallop Pasta 🩐. {{image_2}} You can use many types of pasta for this dish. While I love linguine, spaghetti works just as well. You can even try fettuccine or penne if you want a change. Each pasta brings a unique texture and flavor to the meal. Thin pasta clings to the sauce, while thicker pasta offers a hearty bite. Feel free to pick your favorite! Adding veggies boosts flavor and nutrition. Try spinach or kale for a healthy twist. These greens wilt nicely into the warm pasta. You can also add bell peppers or zucchini for added crunch. Just sautĂ© them briefly in the pan before adding the shrimp and scallops. This will keep their color bright and taste fresh. Seasonings can change the whole dish. If you want less heat, skip the red pepper flakes. Instead, add some Italian herbs like basil or oregano. You can also use a splash of white wine for extra depth. A pinch of smoked paprika can give it a lovely warmth. Don’t hesitate to experiment until you find your perfect flavor! For the full recipe, check out the details above. Store your leftover Lemon Garlic Shrimp & Scallop Pasta in an airtight container. Let it cool first to prevent steaming. Place it in the fridge for up to three days. For best taste, enjoy it soon after cooking. To reheat, place your pasta in a skillet over medium heat. Add a splash of water or olive oil. Stir gently until heated through. You can also use a microwave. Heat in short bursts, stirring in between. Ensure it warms evenly. If you want to freeze this dish, do so without the pasta. Freeze the shrimp and scallops with sauce in a freezer-safe bag. It lasts for up to three months. When ready to eat, thaw in the fridge overnight. Cook fresh pasta before serving. For more detailed steps, check the Full Recipe. If you can't find scallops, try using shrimp. Shrimp has a similar texture and flavor. You can also use fish like cod or halibut. Cook them the same way as scallops. This keeps your dish delicious and satisfying. To make Lemon Garlic Shrimp & Scallop Pasta gluten-free, use gluten-free pasta. Many brands offer great options that taste just as good. Check the labels to ensure they fit your needs. You can also serve it over zucchini noodles for a veggie twist. Yes, you can prepare the sauce ahead of time. Cook the shrimp and scallops, then mix in the garlic and lemon juice. Store it in the fridge for up to 2 days. When ready to serve, just reheat and combine with fresh pasta. Pair this pasta with a fresh salad or steamed vegetables. A simple arugula salad with lemon vinaigrette works well. Garlic bread is also a great choice to soak up all that tasty sauce. For a lighter option, try roasted asparagus or broccoli. For the full recipe, check out the detailed instructions above. This article covered key steps for making Lemon Garlic Shrimp and Scallop Pasta. You learned about the ingredients, their measurements, and tools you'll need. Each stage, from cooking the pasta to searing seafood, is important for great flavor. I shared tips for perfect searing and common mistakes to watch out for. Explore variations to fit your taste, and don't forget about smart storage. Enjoy creating this dish, knowing you can always adapt it. Happy cooking!

Lemon Garlic Shrimp & Scallop Pasta

Indulge in a delicious Lemon Garlic Shrimp & Scallop Pasta that's perfect for a quick weeknight dinner! This easy recipe features tender shrimp and scallops tossed in a zesty lemon-garlic sauce with al dente pasta. With just a few simple ingredients—like garlic, red pepper flakes, and fresh parsley—you'll have a gourmet dish ready in just 30 minutes. Click through to explore this flavorful recipe and impress your family and friends!
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Ingredients
  

8 ounces linguine or spaghetti

1 pound large shrimp, peeled and deveined

1 pound sea scallops, cleaned

4 tablespoons olive oil, divided

4 cloves garlic, minced

1 teaspoon red pepper flakes (adjust to taste)

1 lemon, zested and juiced

Salt and pepper to taste

1/4 cup fresh parsley, chopped

1/4 cup grated Parmesan cheese (optional)

Zest of 1 lemon for garnish

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the linguine according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.

    Sear Scallops: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the scallops with salt and pepper, then add them to the skillet. Sear for about 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.

      Cook Shrimp: In the same skillet, add the remaining 2 tablespoons of olive oil. Add the shrimp and cook for 2-3 minutes until they turn pink. Season with salt, pepper, and red pepper flakes, stirring frequently.

        Add Garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant.

          Combine Ingredients: Lower the heat and return the seared scallops to the skillet, adding the cooked pasta along with the lemon juice and zest. Toss everything together, adding reserved pasta water as needed to create a light sauce.

            Finish with Parsley: Gently mix in the chopped parsley, adjusting seasoning as necessary.

              Serve: Divide the Pasta onto plates, garnishing with extra lemon zest and optional grated Parmesan cheese if desired.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4