Dinner

Seafood Spaghetti Recipe

ByMariam Harutyunyan August 10, 2026August 10, 2026

Introduction

Seafood spaghetti is a delightful dish that combines tender shrimp and scallops with a creamy, flavorful sauce. This recipe is perfect for a special dinner or a comforting meal that feels indulgent without being complicated.

A close-up view of a creamy pasta dish in a black skillet on a white marbled surface, showing a mix of lightly golden seared scallops and pink shrimp nestled among twisted, smooth yellow spaghetti strands coated in a creamy white sauce. Bright green chopped parsley and small red tomato pieces are scattered on top, along with visible specks of black pepper. The scallops have a crispy, browned crust, contrasted by the plump, tender shrimp with curled tails. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Kosher salt
12 oz. spaghetti

2 tbsp. unsalted butter, divided
1/2 lb. medium shrimp, peeled, deveined

1/2 lb. scallops, side muscle removed, patted dry
Freshly ground black pepper

1 small shallot, finely chopped
3 garlic cloves, finely chopped
1 cup finely chopped tomatoes

3/4 cup low-sodium chicken or vegetable broth
3/4 cup heavy cream
1/2 cup finely grated Parmesan, plus more for serving

1/4 cup finely chopped fresh parsley, plus more for serving
1/2 lemon, juiced

Instructions

Step 1: In a large pot of boiling salted water, cook spaghetti, stirring occasionally, until al dente according to package directions. Drain and return to pot.

Step 2: Meanwhile, in a large skillet over medium heat, melt 1 tablespoon butter. Add shrimp; season with salt and pepper. Cook, turning halfway through, until shrimp are opaque, about 2 minutes per side. Transfer to a plate.
Step 3: In the same skillet over medium heat, melt remaining 1 tablespoon butter. Add scallops; season with salt and pepper. Cook, turning halfway through, until darkened on both sides, about 2 minutes per side. Transfer to the same plate.
Step 4: In the same skillet over medium heat, cook shallot and garlic, stirring, until softened and fragrant, about 3 minutes. Add tomatoes, broth, cream, Parmesan, and parsley; season with salt. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 3 minutes.

Step 5: Return shrimp and scallops to skillet and toss to combine. Stir in lemon juice. Add cooked spaghetti and toss until coated.
Step 6: Divide pasta among plates or shallow bowls. Top with more Parmesan and parsley before serving.

Tips & Variations

Use dry white wine instead of broth for a deeper flavor.

Swap scallops for clams or mussels if you prefer shellfish variety.
For a lighter version, substitute heavy cream with half-and-half.
Make sure to pat scallops dry to get a nice sear and avoid steaming.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of broth or cream to loosen the sauce if necessary. Avoid microwaving as it can toughen the seafood.

How to Serve

A white cooking pot filled with a creamy pasta dish, showing about three layers: the bottom layer is a smooth, pale cream sauce, the middle layer is long, light yellow spaghetti noodles tangled and coated with sauce, and the top layer has pink shrimp, small red diced pieces, and browned scallops scattered throughout, garnished with green herbs and black pepper. A wooden spoon held by a woman's hand is lifting a serving of spaghetti with a shrimp on top. The pot is placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen seafood for this recipe?

Yes, but be sure to thaw the seafood completely and pat it dry before cooking to achieve the best texture and flavor.

Is it possible to prepare this dish in advance?

You can cook the seafood and sauce ahead of time and store them separately from the pasta. Combine and reheat gently just before serving to maintain freshness and texture.