Shrimp and Scallop Scampi
Indulge in the luxurious flavors of Shrimp and Scallop Scampi, a seafood lover's dream that combines tender shrimp and succulent sea scallops in a vibrant, garlicky white wine butter sauce. This restaurant-quality dish is surprisingly easy to prepare, taking just 30 minutes from start to finish. Bright notes of freshly squeezed lemon juice and zest elevate the rich, buttery sauce, while a hint of red pepper flakes adds a subtle kick. Perfectly pan-seared seafood is the star, complemented by a burst of fresh parsley. Serve it over al dente linguine or with crusty bread to soak up every drop of that luscious sauce for a meal that feels like a special occasion any night of the week.
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Recipe Information
Ingredients
- 12 pieces large shrimp, peeled and deveined
- 12 pieces sea scallops
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 0.5 cups dry white wine
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon lemon zest
- 0.25 teaspoons red pepper flakes
- 2 tablespoons parsley, chopped
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- cooked linguine or crusty bread (optional, for serving)
Instructions
Pat the shrimp and scallops dry with paper towels. Season both lightly with salt and black pepper.
Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the scallops to the skillet in a single layer, ensuring they are not crowded. Cook for 2-3 minutes per side until golden and cooked through. Remove from the skillet and set aside.
In the same skillet, add another 1 tablespoon of butter and the remaining 1 tablespoon of olive oil. Add the shrimp and sauté for 1-2 minutes on each side until pink and opaque. Remove from the skillet and set aside with the scallops.
Reduce the heat to medium. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to burn it.
Pour in the white wine and lemon juice. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Simmer the mixture for 2-3 minutes to reduce slightly.
Stir in the lemon zest, red pepper flakes, and remaining 1 tablespoon of butter. Allow the sauce to melt and combine.
Return the cooked shrimp and scallops to the skillet, tossing them gently to coat in the sauce. Cook for an additional 1-2 minutes to warm through.
Remove the skillet from the heat and sprinkle the dish with chopped parsley.
Serve immediately over cooked linguine or alongside crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories |
1587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.1 g | 104% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 3802 mg | 165% | |
| Total Carbohydrate | 74.1 g | 27% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.2 g | ||
| Protein | 127.0 g | 254% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1970 mg | 42% | |
*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.
