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Easy Seafood Scampi Recipe (Quick & Flavorful)

Easy Seafood Scampi Recipe (Quick & Flavorful)

Large shrimp and sea scallops are quickly seared and finished in a garlic-butter, white-wine, lemon, and parsley sauce. Serve the seafood over linguine or spaghetti for a quick four-serving meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Pasta, Seafood, and Sauce
  • 12 ounces Linguine or spaghetti, optional
  • 1 pound Large shrimp, peeled and deveined
  • 1/2 pound Sea scallops, side muscle removed
  • 4 tablespoons Unsalted butter
  • 2 tablespoons Extra-virgin olive oil
  • 4 cloves Garlic, finely minced
  • 1/2 cup Dry white wine
  • 2 tablespoons Fresh lemon juice
  • 1 teaspoon Finely grated lemon zest, optional
  • 1/4 teaspoon Red pepper flakes
  • 1/2 teaspoon Kosher salt, plus more for pasta water
  • 1/4 teaspoon Freshly ground black pepper
  • 1/4 cup Fresh Italian parsley, chopped
  • 2 tablespoons Grated Parmesan, optional

Method
 

Step-by-Step
  1. If using pasta, bring a large pot of salted water to a boil. Cook the linguine or spaghetti until just al dente according to the package directions, reserve 1/2 cup pasta water, and drain.
  2. Pat the shrimp and scallops very dry with paper towels. Season them with the kosher salt and black pepper.
  3. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the scallops and sear for about 1 1/2 to 2 minutes per side, then transfer them to a plate.
  4. Add the shrimp to the same skillet and cook for about 1 to 2 minutes per side, just until pink and opaque. Transfer the shrimp to the plate with the scallops.
  5. Reduce the heat to medium and add the remaining 3 tablespoons butter. Stir in the garlic and red pepper flakes, cooking for 30 to 60 seconds until fragrant without allowing the garlic to brown.
  6. Pour in the white wine and lemon juice, scraping up the browned bits from the bottom of the skillet. Simmer for 2 to 3 minutes, until the liquid is slightly reduced.
  7. Return the scallops and shrimp to the skillet and gently toss them in the sauce for 1 to 2 minutes, just until heated through. Stir in the lemon zest and parsley.
  8. Add the drained pasta to the skillet and toss until coated. If the sauce needs loosening, add the reserved pasta water one tablespoon at a time.
  9. Serve immediately with optional Parmesan, extra parsley, lemon wedges, and crusty bread. Do not leave the seafood sitting in the hot skillet longer than necessary.

Notes

Dry the seafood thoroughly before searing so it browns instead of steams. Shrimp should be opaque and loosely C-shaped, while scallops should be opaque in the center and lightly browned outside. Avoid cooking seafood until it forms a tight O shape or becomes rubbery. For variations, use low-sodium chicken or seafood stock instead of wine, add 1 tablespoon capers, or stir in 2 tablespoons heavy cream after reducing the wine.