Scallop Shrimp Pasta with Burst Cherry Tomatoes

4.77 from 38 votes

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.

Prep Time5

Cook Time25

Total Time30

Course: Main Dish

Cuisine: American

Keyword: seafood pasta, shrimp and scallop pasta

Servings: people

Calories: 431kcal

Author: Sophie

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

US Customary - Grams

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 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, 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

If you time the cooking steps right, you can easily finish cooking this dish within 20-30 minutes. I often start with boiling the pasta. While pasta is being cooked, I broil the tomatoes and sear the seafood. After these steps, the pasta is usually ready and I can deglaze the pan, add the pasta, tomatoes, butter, seafood and combine everything together.

I use fairly large sea scallops. 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 in a seafood pasta dish.

Here are some suggestions for recipe substitutions/variations:

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.

Nutrition