Description
This Seafood Spaghetti recipe features tender shrimp and scallops cooked in a rich, creamy tomato sauce, tossed with perfectly al dente spaghetti. Enhanced with garlic, shallots, Parmesan, and fresh parsley, this dish is a delightful combination of fresh seafood flavors and comforting pasta, perfect for an elegant dinner or special occasion.
Ingredients
Scale
Seafood and Pasta
- 12 oz. spaghetti
- 1/2 lb. medium shrimp, peeled and deveined
- 1/2 lb. scallops, side muscle removed, patted dry
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Sauce and Seasoning
- 2 tbsp. unsalted butter, divided
- 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 cheese, plus more for serving
- 1/4 cup finely chopped fresh parsley, plus more for serving
- 1/2 lemon, juiced
Instructions
- Cook the Pasta: In a large pot of boiling salted water, cook the spaghetti, stirring occasionally, until it is al dente according to the package directions. Drain the spaghetti and return it to the pot to keep warm.
- Cook the Shrimp: While the pasta cooks, melt 1 tablespoon of butter in a large skillet over medium heat. Season the shrimp with salt and freshly ground black pepper, then add them to the skillet. Cook the shrimp for about 2 minutes per side, turning halfway through, until they turn opaque. Remove the shrimp from the skillet and transfer them to a plate.
- Cook the Scallops: In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Season the scallops with salt and pepper, then add to the skillet. Cook the scallops for about 2 minutes per side, turning halfway, until they are nicely browned on both sides. Transfer the scallops to the same plate as the shrimp.
- Prepare the Sauce: Using the same skillet, add the finely chopped shallot and garlic over medium heat. Stir and cook until softened and fragrant, about 3 minutes. Add the chopped tomatoes, low-sodium broth, heavy cream, grated Parmesan, and chopped parsley. Season with a pinch of salt. Bring the mixture to a gentle simmer and cook, stirring occasionally, until the sauce slightly thickens, about 3 minutes.
- Combine and Finish: Return the cooked shrimp and scallops to the skillet and toss them gently to combine with the sauce. Stir in the lemon juice. Add the cooked spaghetti to the skillet and toss everything together until the pasta is evenly coated with the sauce.
- Serve: Divide the seafood spaghetti among serving plates or shallow bowls. Top each serving with additional Parmesan cheese and fresh parsley for garnish. Serve immediately while warm.
Notes
- Use fresh seafood for the best flavor; if using frozen, thaw completely and pat dry before cooking.
- Adjust the seasoning with salt and pepper according to your taste preference.
- For a lighter version, substitute heavy cream with half-and-half or a light cream alternative.
- To prevent overcooking seafood, keep an eye on cooking times especially when using different sized shrimp or scallops.
- Leftover seafood spaghetti can be refrigerated for up to 2 days but is best enjoyed fresh.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: seafood spaghetti, shrimp pasta, scallops recipe, creamy tomato sauce, Italian pasta dish
