Scallop Shrimp Pasta with Burst Cherry Tomatoes
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.
An Easy Seafood Pasta
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.
This shrimp and scallop pasta is very quick and easy to make, using simple ingredients. The seafood is seared in a hot pan, and then a flavorful sauce is created right in that same pan. I find it great for daily meals as well as special occasions when you want to impress your guests.
Ingredients
The ingredients for this recipe are simple and easy to find in all grocery stores. As with any simple yet delicious dishes, the fresher and higher quality the ingredients, the tastier the result.
Pasta: 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 experiment with other types of pasta you like, however the result may be affected.
I don’t recommend using short pasta like penne in a seafood pasta dish. If you have short pasta on hand, I recommend this easy pasta with beef recipe.
Other main ingredients: shrimp, scallops, cherry tomatoes, butter, white wine and a lot of garlic and parsley. Shrimp and scallops are delicate, sweet, flavorful and very quick to cook. Either fresh or frozen seafood can be used for this recipe.
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.
Timing the Cooking
Making this shrimp and scallop pasta involves several steps and if you time them right, you can finish it within 20-30 minutes. I really love how quick and easy it is to put together this dish (and this mushroom corn pasta too).
After gathering and prepping all ingredients, I would start with cooking the linguine if you use boxed dried 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 shrimp, 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 that you pat dry the scallops, use a heavy-bottomed pan such as a cast iron and heat it until hot. This also applies to searing shrimp. I use my Staub cast iron pan
for this task. A Lodge cast iron skillet will also work great.
After searing the seafood, we will make the sauce in the same pan with garlic, white wine, cherry tomatoes and butter. Then simply add back the pasta and seafood, and mix well to coat everything with the smooth sauce.
Recipe Variations/Substitutions
- Use stock instead of white wine.
- Add red pepper flakes for some heat.
- Use sun-dried tomatoes instead of burst cherry tomatoes.
- Add some spinach.
I’d love to hear what you think about this dish, so please feel free to leave a comment. New recipes are added every week so let’s connect on Facebook, Youtube, Pinterest and Instagram for the latest updates.
Scallop Shrimp Pasta with Burst Cherry Tomatoes
Ingredients
- salt
- 6-8 oz linguine (or other pasta of your choice)
- 6 oz cherry tomatoes
- olive oil
- 8-10 oz scallops
- 8 oz shrimp, peeled and deveined
- 3 large garlic cloves, minced
- 1/2 cup white wine
- 1 1/2 tablespoons unsalted butter
- parsley, finely chopped (about 1-2 tablespoons)
- black pepper
Instructions
- Gather all ingredients and set the oven broiler to high.
- In a large pot with boiling water, 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 shrimp 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 2-3 minutes or until the bottom is browned (amount of time depends on the scallop size and your stove). Flip and sear the other side for 1-2 minutes until browned. Transfer to a plate.
- Add some more oil to the pan if needed. Add shrimp and sear for 1-1 1/2 minutes until the outside is no longer pink and shrimp 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. Sautรฉ 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, shrimp 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.
Notes
- Use stock instead of white wine.
- Add red pepper flakes for some heat.
- Use sun-dried tomatoes instead of burst cherry tomatoes.
- Add some spinach.
Very good and easy to make !
I served it with grated parmesan cheese .
Made this tonight – quite tasty! We really like garlic, so I’d likely add another large clove the next time. Otherwise, it was perfect.
Delicious! Made it with the sun dried tomatos, added mushrooms, onions, chilis, spinach and artichokes!! Very delicious!
We make this all the time. One of our favorites.
Very good. I added the spinach and I didn’t have fresh parsley yet, so I added chopped carrot greens. I also used canned cherry tomatoes. I love finding recipes where I can use my own produce.