Recipe

Seafood Pasta

Shrimp and scallops tossed with pasta in a bright garlic lemon sauce with a touch of tomato and plenty of cozy, glossy comfort.

By Matt Campbell

•

4.8

A bowl of seafood pasta with shrimp and scallops in a glossy garlic lemon sauce, sprinkled with parsley on a wooden table with a fork beside it

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If you’ve ever wanted a seafood pasta that tastes like you lit a candle, put on music, and suddenly became a person who owns matching wine glasses, this is that dinner. But we’re keeping it totally doable: accessible seafood, a fast sauce, and a few small moves that make it feel restaurant-ish without turning your kitchen into a crime scene.

This version leans bright and cozy at the same time: garlic, a little butter, lemon, a splash of wine (or broth), and just enough tomato to give the sauce color and body. The goal is tender seafood, glossy noodles, and crisp-edged bites where you can get them. Taste as you go. It’s encouraged.

All ingredients for seafood pasta arranged on a clean kitchen counter, including shrimp, scallops, pasta, garlic, lemon, parsley, butter, olive oil, and a small bowl of tomato paste

Why It Works

Fast, balanced sauce: Tomato paste plus wine and lemon gives you depth without simmering all night.
Tender seafood every time: We sear quickly, then finish in the sauce so nothing turns rubbery.
Glossy, clingy pasta: Starchy pasta water and a final toss make the sauce hug every strand.
Flexible: Use what seafood you can find, swap the pasta shape, and adjust heat to your comfort level.

Garlic and red pepper flakes sizzling in melted butter and olive oil in a stainless steel skillet on a home stove

Pairs Well With

Storage Tips

Seafood pasta is best fresh, but leftovers can still be really good if you reheat gently.

Fridge: Store in an airtight container and refrigerate within 2 hours. It keeps well for 2 to 3 days (some guidelines allow 3 to 4 days, but seafood is where I play it a little safer).
Reheat: Warm in a skillet over low heat with a splash of water or broth. Stir often just until hot. For best food safety, reheat to 165°F / 74°C.
Freeze: You can freeze it for up to 2 months, but expect texture changes (shrimp and scallops can turn a bit tough, and the sauce can separate). If you do freeze, thaw overnight in the fridge and reheat gently in a skillet.

Leftover seafood pasta in a clear airtight container on a kitchen counter, ready to be stored

Common Questions

What seafood works best for seafood pasta?

Shrimp and scallops are my go-to because they cook quickly and feel special. You can also use mussels, clams, chunks of firm white fish, or lump crab (stir crab in at the end so it stays delicate).

Can I make this without wine?

Yes. Swap the wine for seafood stock, chicken broth, or vegetable broth. Add an extra squeeze of lemon at the end to keep that brightness.

How do I keep shrimp and scallops from turning rubbery?

High heat, short cook time. Sear quickly, pull them out, then finish them in the sauce for the last minute or two. Also, don’t overcrowd the pan. If your skillet is small, sear in batches.

What pasta shape is best?

Long noodles like linguine or spaghetti are classic, but short shapes like rigatoni or penne are great if you love saucy pockets. Use what you’ve got.

Can I make it creamy?

Absolutely. Turn off the heat and stir in 1/4 to 1/3 cup heavy cream at the end. Keep the lemon, it makes the cream taste alive instead of heavy.

Should I use dry-packed scallops?

If you can, yes. Dry-packed scallops brown better. If yours are “wet” (treated), pat them very dry and expect a little less caramelization. Still delicious.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot (for pasta)
Large skillet or sauté pan (12-inch is ideal)
Tongs (for tossing long pasta)
Microplane or fine grater (for zest)
Cutting board and sharp knife
Measuring cups and spoons

I started making seafood pasta when I wanted “restaurant night” at home without committing to a full production. The first time I nailed it, it wasn’t because I found some secret ingredient. It was because I finally stopped cooking the seafood to death. Quick sear, out of the pan, back in at the end. That’s the whole magic trick. Now it’s my go-to when I want something cozy but still bright enough to make you sit up mid-bite like, okay, wow.

Seafood Pasta

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4

Ingredients

12 oz linguine (or spaghetti)
1 lb large shrimp, peeled and deveined (tails off or on)
8 to 10 oz sea scallops, side muscle removed
1 tsp kosher salt, plus more for pasta water
1/2 tsp black pepper
2 tbsp olive oil, divided
3 tbsp unsalted butter, divided
4 garlic cloves, minced
1/2 tsp red pepper flakes (optional)
2 tbsp tomato paste
1/2 cup dry white wine (or seafood stock or chicken broth)
1 lemon, zested and juiced (about 2 to 4 tbsp juice)
1/3 cup chopped fresh parsley
1/2 cup reserved pasta water (you may not use it all)
1/3 cup grated Parmesan (optional, for serving)

Raw peeled shrimp and sea scallops patted dry on a cutting board with paper towels, next to minced garlic and a halved lemon

Instructions

Boil the pasta. Bring a large pot of water to a boil and salt it generously. Cook linguine until just shy of al dente (about 1 minute less than the package says). It’ll finish in the sauce. Reserve 1 cup pasta water (you’ll likely use about 1/2 cup), then drain.
Dry the seafood. Pat shrimp and scallops very dry with paper towels. Season with 1 tsp kosher salt and 1/2 tsp pepper. Dry seafood equals better browning and less steaming.
Sear the scallops. Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter. When hot, add scallops in a single layer. Sear 1 to 2 minutes per side until deeply golden (timing varies by size). Look for an opaque exterior with a slightly translucent center. Transfer to a plate.
Sear the shrimp. Add remaining 1 tbsp olive oil to the skillet. Add shrimp and cook 60 to 90 seconds per side until just turning pink (timing varies by size). You’re looking for shrimp that are pink and opaque, curled into a loose C, not a tight O. Transfer to the same plate as the scallops. Don’t worry if they’re not fully cooked through yet, they’ll finish in the sauce.
Build the sauce. Lower heat to medium. Add 2 tbsp butter. Stir in garlic and red pepper flakes and cook 20 to 30 seconds until fragrant. Add tomato paste and cook 1 minute, stirring, until it darkens slightly.
Deglaze. Pour in the wine (or broth) and scrape up the browned bits. Simmer 2 minutes to reduce slightly. Stir in lemon zest and about half the lemon juice.
Toss pasta into sauce. Add drained pasta to the skillet and toss. Add 1/4 cup pasta water and toss again. Keep adding a splash more as needed until the sauce looks glossy and coats the noodles.
Finish seafood gently. Add shrimp and scallops back to the skillet, along with any juices from the plate. Toss for 1 to 2 minutes until seafood is warmed through and perfectly tender.
Final seasoning. Stir in parsley and remaining lemon juice to taste. If it needs more pop, add another pinch of salt or a little more lemon. Serve immediately, with Parmesan if you like (it’s optional for a reason, try it with or without and follow your joy).

Tips and Variations

Don’t crowd the pan: If your scallops or shrimp are steaming, you won’t get those crisp edges. Sear in batches if needed.
Scallop prep tip: Remove the small side muscle (it feels like a tough flap). It’s edible but chewy.
Dry-packed scallops brown best: If yours are wet scallops, pat them very dry and sear hot. You may get less crust, but the flavor still lands.
Make it spicy: Add more red pepper flakes, or finish with a drizzle of chili oil.
Make it creamy: Off heat, stir in 1/4 to 1/3 cup heavy cream at the end.
Add veggies: Toss in a few handfuls of baby spinach at the end, or sauté sliced zucchini after the shrimp comes out, then continue with the sauce.
Swap seafood: Mussels and clams are great. Add them after deglazing, cover, and steam until they open, then toss pasta in.

Pasta being tossed with sauce in a skillet using tongs on a home stove, with steam rising

Nutrition information is estimated.

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Seafood Pasta

Why It Works

Pairs Well With

Recommended

Shrimp Scampi

Creamy Lemon Crab Linguine

Salmon Pasta

Spaghetti Aglio e Olio (15-Minute Garlic and Oil)

Storage Tips

Common Questions

Common Questions

What seafood works best for seafood pasta?

Can I make this without wine?

How do I keep shrimp and scallops from turning rubbery?

What pasta shape is best?

Can I make it creamy?

Should I use dry-packed scallops?

Seafood Pasta

Ingredients

Instructions

Tips and Variations