Seafood Scampi
Indulge in the irresistible flavors of seafood with this decadent Seafood Scampi recipe, brimming with juicy shrimp and tender scallops bathed in a luxurious garlic butter and white wine sauce. This dish strikes the perfect balance of zesty lemon, aromatic garlic, and a hint of spice from red pepper flakes, making every bite flavorful and satisfying. Whether served over a bed of linguine or enjoyed on its own, it's an elegant yet approachable meal that’s ready in just 35 minutes. Perfect for dinner parties or a special weeknight treat, this seafood scampi will transport your taste buds straight to the coast. Garnish with fresh parsley and lemon wedges for a vibrant finish, and savor every bite of this restaurant-quality dish at home.
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Recipe Information
Ingredients
- 12 pieces large shrimp, peeled and deveined
- 8 pieces sea scallops
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 0.5 cup dry white wine
- 2 tablespoons lemon juice, freshly squeezed
- 0.25 teaspoons red pepper flakes
- 2 tablespoons parsley, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper, freshly ground
- 12 ounces linguine or fettuccine (optional, for serving)
- 4 pieces lemon wedges (for garnish)
Instructions
If serving with pasta, cook the linguine or fettuccine according to the package instructions. Reserve 1/4 cup of pasta water before draining. Set pasta aside.
Pat the shrimp and scallops dry with paper towels. Lightly season them with 1/4 teaspoon salt and a pinch of black pepper.
In a large skillet over medium heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil.
Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until pink and opaque. Remove shrimp from the skillet and set aside.
Add the scallops to the same skillet. Cook for about 2 minutes per side, or until they develop a golden crust and are just cooked through. Remove scallops from the skillet and set aside.
Reduce the heat to medium-low and add the minced garlic. Sauté for 1 minute, stirring frequently to prevent burning.
Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the skillet. Let the mixture simmer for 2-3 minutes, reducing slightly.
Stir in the remaining 2 tablespoons of butter until melted. Add the red pepper flakes, parsley, and remaining 1/4 teaspoon salt. Mix well.
Return the shrimp and scallops to the skillet, tossing them gently in the sauce to coat.
If serving over pasta, add the cooked pasta and reserved pasta water to the skillet. Toss to combine and heat through.
Taste and adjust seasoning with additional salt or black pepper as needed.
Serve immediately, garnished with lemon wedges and additional parsley if desired.
Nutrition Facts
Calories |
1776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.0 g | 106% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 563 mg | 188% | |
| Sodium | 3022 mg | 131% | |
| Total Carbohydrate | 133.1 g | 48% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 7.9 g | ||
| Protein | 114.4 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 263 mg | 20% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1740 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
