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Final shrimp and scallop pasta dish
Anneke Silva

Shrimp and Scallop Pasta with Lemon

4.34 from 12 votes
This light and flavourful pasta dish is a true contradiction. It's rich and creamy without having any cream. It has a tangy sharpness from garlic and lemon without any cheese. It has a rich and flavourful sauce, without really having any sauce at all. The savoury garlicky shrimp and scallops are beautifully complimented by the tangy lemon, creamy butter, and fresh parsley, while the pasta water brings it all together. It doesn't get any better than this.
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Prep Time 2 minutes
Cook Time 23 minutes
Total Time 25 minutes
Servings: 6 people
Course: dinner
Cuisine: American
Calories: 503
Ingredients Equipment Method

Ingredients
  

  • 2 tbsp Extra virgin olive oil
  • 2 tbsp Unsalted butter
  • 1 tbsp Salted butter
  • 10 cloves Garlic
  • 2 Lemons
  • 2 tbsp Fresh parsley divided
  • 400 grams Shrimp
  • 400 grams Scallops
  • 1 Box Spaghetti (~500g)
  • 1/2 cup Pasta water reserved

Equipment

  • Large heavy bottomed pan (I like to use my Le Creuset braiser)
  • Large pot
  • Tongs
  • Cutting Board
  • Chef knife

Method
 

Shrimp and Scallop Pasta
  1. Heat the olive oil and unsalted butter on medium to melt.
    Heat the olive oil and unsalted butter on medium to melt.
  2. Mince the garlic cloves.
    Mince the garlic cloves.
  3. Once melted, turn the heat to medium low, add the garlic, and cook for 10 minutes.
    Once melted, turn the heat to medium low, add the garlic, and cook for 10 minutes.
  4. Turn the heat to medium high and add the seafood and the juice of one lemon.
    Turn the heat to medium high and add the seafood and the juice of one lemon.
  5. Cook for 5 minutes, turning once.
  6. Remove the seafood and set aside.
    Remove the seafood and set aside.
  7. Turn the heat down to medium and add the cooked pasta, 1/2 cup pasta water, and the juice of one lemon. Mix together and cook, 3 minutes.
    Turn the heat down to medium and add the cooked pasta, 1/2 cup pasta water, and the juice of one lemon.
  8. Mix in the tablespoon of salted butter and teaspoon of parsley, cook for 4-5 minutes until the liquid has been absorbed.
    Mix in the tablespoon of salted butter and teaspoon of parsley, cook for 4-5 minutes until the liquid has been absorbed.
  9. Add the seafood back in, mix, and serve.
    Add the seafood back in, mix, and serve.
Spaghetti
  1. Bring a pot of water to a bowl.
  2. Salt and add spaghetti.
  3. Once cooked, remove from the water and reserve 1/2 cup.