Easy Seafood Pasta — Shrimp Scallop Garlic Butter is my go to dinner for those nights when I want something that feels special, but I also do not want a sink full of dishes. You know the vibe, you are tired, everyone is hungry, and takeout is tempting. This pasta hits that sweet spot because it is fast, cozy, and it tastes like you put in way more effort than you did. The garlic butter smell alone can pull people into the kitchen like magic. If you have shrimp and scallops in the freezer, you are basically already halfway there.
Tips on Making this Seafood Pasta Recipe
I have made this recipe enough times to know where it can go wrong, and it is usually one of two things: overcooked seafood or a sauce that feels dry. The good news is both are easy fixes. The whole idea is to build a quick garlic butter sauce, keep the seafood juicy, and let the pasta help pull everything together.
What you will need and quick game plan
Here is what I usually grab. I am not precious about brands, but I am very into keeping it simple and tasty.
- Shrimp peeled and deveined
- Scallops patted dry
- Pasta like linguine, spaghetti, or fettuccine
- Butter plus a little olive oil
- Garlic lots of it
- Lemon juice and a little zest
- Salt, black pepper, and red pepper flakes if you like heat
- Parsley or basil for freshness
- A splash of pasta water to loosen and gloss up the sauce
My quick plan: boil pasta, sear scallops, sauté shrimp, build garlic butter sauce, toss everything together with pasta water, then finish with lemon and herbs. If you love garlic butter seafood in general, you might also like my weeknight shortcut style in easy garlic butter shrimp 15 minute skillet because the flavors are very similar.
A couple practical tips that make a big difference:
Pat the seafood dry before it hits the pan. If it is wet, it steams and you miss out on that nice sear.
Salt in layers. A little on the seafood, a little in the pasta water, and then taste at the end.
Save pasta water. I scoop out about a cup before draining. This is the secret to a silky sauce without extra fuss.
Cooking Scallops
Scallops sound fancy, but they are honestly one of the fastest things you can cook. The main trick is to not mess with them too much. I used to overthink scallops, and then I realized they just want a hot pan and a little peace and quiet.
Here is exactly how I do it:
1) If your scallops have a little side muscle on them, peel it off. It is chewy.
2) Pat them really dry, then season with salt and pepper.
3) Heat a skillet until it is properly hot, then add a little oil and a small knob of butter.
4) Place scallops down and do not move them for about 2 minutes, depending on size.
5) Flip once, cook another 1 to 2 minutes, then pull them out.
You want a golden crust and a tender middle. If you cook them until they feel firm like a rubber ball, they are done done, and not in a good way.
When I am craving creamy instead of buttery, I make something like easy creamy shrimp pasta garlic butter sauce and then I will sometimes add scallops on top. But for this Easy Seafood Pasta — Shrimp Scallop Garlic Butter, I keep it bright and buttery with lemon so the seafood stays the star.
Recipe Tips
This is the part where I tell you the little things I wish someone had told me the first time. It is not complicated, but these details keep your pasta from going bland or greasy.
My go to method for the garlic butter sauce
After the scallops come out, I quickly cook the shrimp in the same pan. Shrimp are fast, usually 1 to 2 minutes per side depending on size. Then I lower the heat and add butter and garlic. The moment the garlic smells amazing, I splash in a bit of pasta water and squeeze in lemon. That is it. No heavy technique, just paying attention so the garlic does not burn.
More tips that actually help:
Use a big pan. Crowding makes seafood steam and the pasta gets harder to toss.
Do not rinse your pasta. You want that starch to help the sauce cling.
Finish the pasta in the sauce for a minute. It pulls everything together and tastes more cohesive.
“I made this for my anniversary dinner at home and it felt restaurant level, but it was honestly easy. The garlic butter lemon sauce was perfect and nothing was overcooked.”
If you want a similar garlic butter dinner but with chicken, easy chicken scampi garlic butter pasta dinner is a fun swap for nights when seafood is not in the budget.
Serving Suggestions
This pasta is rich enough that you do not need much, but I still love having something on the side to make it feel like a complete meal. Also, if you are cooking for other people, sides buy you a lot of compliments for very little extra work.
- Garlic bread or a warm baguette to swipe through the sauce
- A simple green salad with lemony dressing
- Roasted broccoli or asparagus with salt and pepper
- Grilled corn when it is in season, especially with butter and seasoning
That last one is my personal favorite in summer. If you want an easy method that tastes like you tried hard, check out easy grilled corn on the cob garlic butter and seasoning. The sweet corn with the lemony garlic butter pasta is such a good combo.
Variations On Lemon Garlic Pasta
The base flavors here are butter, garlic, lemon, and a little pasta water to make it silky. Once you have that, you can take it in a bunch of directions without stressing.
Easy swaps if you are missing an ingredient
No scallops? Use all shrimp, or add chunks of salmon. Just cook salmon gently so it stays tender.
No shrimp? Scallops alone are great, or try a mix of seafood like calamari. Just keep cooking times short.
Want it spicy? Add more red pepper flakes or a tiny spoon of chili crisp.
Want it creamy? Stir in a splash of cream at the end, or a spoon of mascarpone. Keep the lemon, but taste as you go so it does not get too sharp.
Want extra veggies? Toss in spinach at the end, or sauté mushrooms after the scallops come out.
And if you are into shrimp with a crispier bite, I make these on snacky nights: crispy garlic butter air fryer shrimp recipe. You can even use those shrimp on top of this pasta if you want a little crunch.
Common Questions
Can I use frozen shrimp and scallops?
Yes. Thaw them in the fridge overnight if you can. If you are in a rush, put them in a sealed bag and submerge in cold water. Then pat dry really well before cooking.
What pasta shape works best?
Linguine and spaghetti are my favorites because they cling to the sauce. Penne works too, but the long noodles feel more classic with seafood.
How do I keep scallops from turning rubbery?
High heat, short cook time, and do not move them around. Sear, flip once, then pull them out and let them rest while you finish everything else.
Can I make it ahead?
Seafood is best fresh, so I would not fully cook it ahead. But you can prep: peel shrimp, pat scallops dry, mince garlic, chop herbs, and measure everything so dinner goes fast.
How do I reheat leftovers without overcooking?
Low heat in a pan with a splash of water or broth. Warm it gently just until heated through. Microwave works, but do short bursts so the shrimp and scallops do not toughen.
A cozy dinner you will want on repeat
This Easy Seafood Pasta — Shrimp Scallop Garlic Butter is one of those recipes that makes a random Tuesday feel like a treat, and it does not demand much from you. Keep the seafood dry, cook it fast, and let the lemon garlic butter sauce do the heavy lifting. If you want more ideas and inspiration, I have bookmarked recipes like Seafood Pasta with Shrimp and Scallops (and Garlic!) and Shrimp and Scallop Pasta – Sprinkles and Sprouts when I am in a seafood pasta mood and want to compare flavors. Now promise me you will save that pasta water and not overcook the scallops, and you are basically guaranteed a win.
Easy Seafood Pasta — Shrimp Scallop Garlic Butter
Ingredients
Method
- Boil the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- In a hot skillet, sear the scallops for about 2 minutes on each side until golden brown, then remove from the pan.
- In the same skillet, add the shrimp and cook for 1 to 2 minutes on each side until pink, then remove from the heat.
- Lower the heat and add butter and minced garlic to the pan.
- Once the garlic is fragrant, splash in some reserved pasta water and add lemon juice and zest.
- Add the seafood back to the pan and toss everything together with the cooked pasta.
- Finish with chopped parsley or basil, and adjust seasoning to taste.
