Shrimp and Scallops with Pesto Pasta
Elevate your dinner table with this elegant and flavorful Shrimp and Scallops with Pesto Pasta recipe. Perfectly seared shrimp and sea scallops are paired with al dente pasta tossed in a vibrant, creamy basil pesto, creating a restaurant-worthy meal in just 35 minutes. A hint of garlic, a splash of optional white wine, and a dusting of Parmesan add depth and sophistication to every bite. Simple yet impressive, this seafood pasta dish is perfect for date nights or special occasions. Garnished with fresh basil and served with a squeeze of lemon, it’s as visually stunning as it is delicious. Whether you're a seafood lover or looking for your next quick yet refined dinner idea, this easy-to-make recipe will wow your taste buds and your guests alike.
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Recipe Information
Ingredients
- 12 pieces Raw shrimp, peeled and deveined
- 8 pieces Sea scallops, patted dry
- 12 ounces Pasta (spaghetti or linguine)
- 1 cup Fresh basil pesto
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves Garlic cloves, minced
- 0.25 cup Dry white wine (optional)
- 0.25 cup Freshly grated Parmesan cheese
- to taste Salt
- to taste Black pepper
- 0.5 teaspoons Red pepper flakes (optional)
- as needed Fresh basil leaves (for garnish)
- as needed Lemon wedges (for serving)
Instructions
Fill a large pot with water, add a generous pinch of salt, and bring to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set the pasta aside.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the scallops in a single layer and cook for about 2 minutes per side until golden brown and opaque. Remove the scallops from the skillet and set them aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Add the shrimp and cook for 2-3 minutes per side, or until they turn pink and are cooked through. Remove the shrimp from the skillet and set them aside with the scallops.
Lower the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Stir in the minced garlic and cook for about 1 minute, or until fragrant. If using, deglaze the skillet with the white wine, scraping up any brown bits from the bottom of the pan, and let it reduce for 1-2 minutes.
Add the cooked pasta to the skillet and toss to combine. Stir in the fresh basil pesto, adding reserved pasta water a few tablespoons at a time to achieve your desired sauce consistency.
Return the shrimp and scallops to the skillet, gently tossing to coat them in the pesto pasta. Season with salt, black pepper, and red pepper flakes (if using) to taste.
Divide the pasta among plates or bowls. Top with freshly grated Parmesan cheese, garnish with fresh basil leaves, and serve with lemon wedges on the side.
Nutrition Facts
Calories |
2084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.7 g | 225% | |
| Saturated Fat | 46.8 g | 234% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 469 mg | 156% | |
| Sodium | 4860 mg | 211% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 5.9 g | ||
| Protein | 82.5 g | 165% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1216 mg | 94% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1328 mg | 28% | |
*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.
