This scallop shrimp pasta with burst cherry tomatoes is perfect for not only quick and simple weeknight meals but also fancy date night dinners. It is so flavorful with sweetness from fresh seafood and umami from burst tomatoes.
A trip to Rome a few years ago totally changed the way I think of pasta. The noodles itself should be al dente with a slight chew. The sauce should be just enough to smoothly coat the pasta. Since that trip, it has been impossible for me to have an appetite for saucy pasta. This scallop shrimp pasta with burst cherry tomatoes is by no means authentic, but I make it with all the essences of the delicious pasta dishes I tried in Rome in mind.
Making Scallop Shrimp Pasta with Burst Cherry Tomatoes
The ingredients for this pasta dish are simple and easy to find in all grocery stores. Whenever I cook seafood pasta, I love to use linguine. The shape and thickness of it fit this dish so well. You are welcome to use other types of pasta you like.
Other main ingredients include shrimps, scallops, cherry tomatoes, butter, white wine and a lot of garlic and parsley. Shrimps and scallops are delicate, sweet, flavorful and very quick to cook. Cherry tomatoes, after you “burst” them, provide sweetness, juiciness, umami and a little bit of acidity. Butter adds richness and smoothness while white wine, garlic, and parsley all add more depths and flavors to the dish.
As with any simple yet delicious dishes, the fresher the ingredients, the tastier the result.
How to Cook Scallop Shrimp Pasta with Burst Cherry Tomatoes
Making this dish involves several steps and if you time them right, you can finish it within 20-30 minutes.
After gathering and prepping all ingredients, I would start with cooking the linguine (if you use boxed pasta which takes longer to cook than fresh pasta). Cook the pasta to near al dente according to package instructions. It can take 10-12 minutes. And don’t forget to generously salt the water you cook the pasta in.
While the linguine is being cooked, you can broil the cherry tomatoes until burst, around 3-4 minutes. You can also sear scallops and shrimps, and then when the noodles are ready, throwing everything together takes only a few more minutes. To get a nice sear on scallops, make sure the pan is hot and use a heavy-bottomed pan such as a cast iron. My Staub Universal Cast Iron Pan is perfect for this task. Step-by-step instructions and photos are in the recipe card below.
Scallop Shrimp Pasta with Burst Cherry Tomatoes
- 6-8 oz linguine (or other pasta of your choice)
- 8-10 oz scallops
- 8 oz shrimps, peeled and deveined
- 6 oz cherry tomatoes
- 3 large garlic cloves, minced
- 1/2 cup white wine
- 1 1/2 tablespoons unsalted butter
- parsley, finely chopped (about 1-2 tablespoons)
- olive oil
- black pepper
- Gather all ingredients and set the oven broiler to high.
- In a large pot with boiling water, add some olive oil and season the water generously with salt. Add pasta and cook until near al dente (just a touch under) according to package instructions. Reserve some pasta cooking water.
- Spread cherry tomatoes on a baking sheet lined with foil. Broil for 3-4 minutes until burst, remove from oven and set aside.
- Pat scallops and shrimps dry with paper towel, sprinkle both sides with salt and pepper. In a pan over medium high heat, add oil and when it's sizzling hot, add scallops. Leave them untouched and sear for 2-4 minutes until the bottom is brown (amount of time depends on size). Flip and sear the other side for 1-2 minutes until brown. Transfer to a plate.
- Add some more oil to the pan if needed. Add shrimps and sear for 1-1 1/2 minutes until the outside is no longer pink and shrimps are almost cooked through. Transfer to the same plate with scallops.
- Reduce heat to medium, add some more oil to the pan and then add garlic. Sauté for a few seconds until fragrant and then add white wine. Deglaze the pan and let it cook for about 20 seconds. Add cherry tomatoes, pasta, butter, shrimps and scallops along with any juice on the plate. Mix thoroughly until butter is melted and flavors are combined. If the pasta is too dry, adjust with some reserved pasta water. Season with salt and pepper to taste.
- Transfer to serving plates. Sprinkle parsley on top and serve immediately.