If you are craving a dish that is bursting with fresh flavors and a vibrant mix of textures, the Shrimp and Scallop Pasta with Lemon, Garlic, and Veggies Recipe will quickly become your new favorite. Imagine perfectly cooked shrimp and scallops mingling with tender spinach, juicy cherry tomatoes, and bright lemon zest all tossed together with silky pasta and fragrant garlic. It’s a dish that feels indulgent yet light, elegant yet easy to make, and is guaranteed to brighten up any dinner table with its colorful presentation and irresistible taste.
Ingredients You’ll Need
These ingredients might look simple, but each one plays a crucial role in delivering the stunning aroma, balanced flavor, and beautiful texture of this dish. From the fresh seafood to the zesty lemon, every element is essential for making the Shrimp and Scallop Pasta with Lemon, Garlic, and Veggies Recipe truly shine.
- Spaghetti (5 ounces): Adds the perfect base with a firm texture to hold all the flavors.
- Shrimp (1/2 pound): Juicy and succulent, providing a delicate sweetness and satisfying bite.
- Scallops (1/2 pound): Brings a tender and buttery richness that pairs beautifully with shrimp.
- Olive oil (1/4 cup, divided): Adds depth and helps carry the garlic and lemon flavors throughout.
- Garlic (3-5 cloves, minced): Infuses the dish with a warm, aromatic kick.
- Cherry tomatoes (1.5 cups): Burst of juicy sweetness brightens the whole pasta.
- Baby spinach (2 cups): Adds a nutritious and tender green touch that balances the seafood.
- Lemon (1/2, juice + zest): Provides a fresh, tangy brightness that transforms the dish.
- Red pepper flakes (1/4 tsp): Just a hint of spice to perk up your taste buds.
- Salt and pepper (to taste): Essential seasonings that bring all the flavors together.
- Optional – freshly grated parmesan: Adds a nutty, savory finish if you want a touch of indulgence.
How to Make Shrimp and Scallop Pasta with Lemon, Garlic, and Veggies Recipe
Step 1: Prep Your Seafood and Aromatics
Start by thawing your shrimp and scallops completely, then remove any tails or shells to make eating easier. Pat them dry gently with paper towels—this helps achieve a nice sear. While you’re at it, mince your garlic cloves finely and zest your lemon before juicing it to keep those bright citrus oils right where you want them.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions. Drain the pasta once it’s al dente, making sure it still retains a little bite, which will absorb all those incredible flavors later.
Step 3: Sear the Scallops
Heat 1 tablespoon of olive oil over medium-high heat in a large skillet. Once sizzling, add scallops and cook for about 2 minutes on each side until they become opaque and develop a gorgeous golden crust. Remove the scallops and set them aside on a clean plate, resisting the urge to peek too often!
Step 4: Cook the Shrimp
Using the same pan, add the shrimp and cook them for 1 to 2 minutes on each side until they turn pink and opaque. Shrimp cook super quickly, so keep an eye on them to avoid overcooking. Set them aside with the scallops for the grand finale.
Step 5: Sauté the Veggies
Add another tablespoon of olive oil to the pan and bring the heat down just a notch. Toss in the minced garlic and let it cook gently for about 2 minutes until fragrant but not browned. Then, add the cherry tomatoes and cook for 5 minutes, letting them release their juicy sweetness. Finally, stir in the baby spinach and cook until just wilted, which only takes around 2 minutes. Your kitchen will smell absolutely divine by now!
Step 6: Bring It All Together
Turn the heat off and add the cooked spaghetti, shrimp, and scallops back into the pan with your veggies. Pour in the lemon juice and sprinkle over the zest along with the red pepper flakes. Finish by drizzling the remaining 2 tablespoons of olive oil over everything. Season with salt and pepper to taste and toss gently but thoroughly to combine all the ingredients into a harmonious and colorful dish.
Step 7: Serve and Enjoy
Serve your Shrimp and Scallop Pasta with Lemon, Garlic, and Veggies Recipe immediately while everything is warm, fresh, and bursting with vibrant flavor. For a little extra delight, top with freshly grated parmesan cheese.
How to Serve Shrimp and Scallop Pasta with Lemon, Garlic, and Veggies Recipe
Garnishes
Sprinkle some freshly chopped parsley or basil to add a bright herbal note and enhance the dish’s elegant appearance. A final drizzle of good quality olive oil or an extra squeeze of lemon juice right before serving lifts the flavors even more.
Side Dishes
This pasta pairs wonderfully with a crisp green salad tossed in a light vinaigrette or some warm garlic bread to soak up every last bit of sauce. Roasted asparagus or steamed green beans make for perfect veggies on the side, reinforcing the fresh, vibrant vibe of the meal.
Creative Ways to Present
For a stunning presentation, serve the pasta in large shallow bowls to showcase the colorful seafood and veggies. Garnish each plate with lemon wedges and some red pepper flakes for a subtle pop of color. Alternatively, plate the seafood on top of the noodles as a centerpiece for a restaurant-worthy look.
Make Ahead and Storage
Storing Leftovers
Keep leftover shrimp and scallop pasta stored in an airtight container in the refrigerator for up to 2 days. The flavors hold up well, but the spinach may darken slightly, which is perfectly normal.
Freezing
This particular seafood pasta is best enjoyed fresh, but you can freeze it if necessary. Transfer the cooled pasta to a freezer-safe container and freeze for up to one month. Just know that seafood’s texture might change slightly upon thawing.
Reheating
Reheat leftovers gently on the stove over low heat or in the microwave using short intervals, stirring often. Adding a splash of olive oil or water can help revive the moisture and keep the seafood tender without drying out the pasta.
FAQs
Can I use other types of pasta instead of spaghetti?
Absolutely! Feel free to swap spaghetti with linguine, fettuccine, or even penne. Just adjust the cooking time accordingly to keep that perfect al dente texture.
Is it possible to make this recipe dairy-free?
Yes! Simply skip the Parmesan cheese or use a dairy-free alternative. The dish still tastes wonderful without cheese thanks to the bright lemon and garlicky olive oil.
How do I know when scallops and shrimp are perfectly cooked?
Cook scallops until they are opaque and have a golden crust on each side, usually about 2 minutes per side. Shrimp are done when they turn pink and firm up, which only takes a couple of minutes per side.
Can I prepare the seafood ahead of time?
While you can prep and season the seafood, it’s best to cook shrimp and scallops just before serving to maintain their tender texture and fresh flavor.
What if I don’t have fresh lemon zest and juice?
Fresh lemon provides a bright and fresh flavor that bottled lemon juice or dried zest can’t quite replicate. However, in a pinch, you can use bottled lemon juice sparingly, but try to avoid skipping the zest altogether for the best results.
Final Thoughts
Cooking the Shrimp and Scallop Pasta with Lemon, Garlic, and Veggies Recipe at home brings the joy of fresh, restaurant-quality seafood right to your kitchen, and it’s easier than you might think. Every bite feels like a celebration of bright, savory, and slightly spicy flavors that come together in perfect harmony. I can’t recommend it enough for a weeknight treat or a special occasion dinner—give it a try, and you’ll be hooked!
Print
Shrimp and Scallop Pasta with Lemon, Garlic, and Veggies Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Description
This Shrimp & Scallop Pasta with Lemon, Garlic, and Veggies is a bright and flavorful seafood pasta dish perfect for a quick weeknight dinner. Tender scallops and juicy shrimp are seared to perfection and tossed with al dente spaghetti, fresh cherry tomatoes, baby spinach, and a zesty lemon-garlic sauce. A pinch of red pepper flakes adds a gentle heat, while a drizzle of olive oil brings everything together. Easy to prepare in about 40 minutes, this dish offers a balanced, elegant meal bursting with freshness and coastal flavors.
Ingredients
Pasta
- 5 ounces spaghetti (approx. 140 grams)
Seafood
- 1/2 pound shrimp (thawed, tails and shells removed)
- 1/2 pound scallops (thawed)
Sauce & Vegetables
- 1/4 cup olive oil (divided)
- 3–5 cloves garlic, minced (depending on size)
- 1.5 cups cherry tomatoes
- 2 cups baby spinach
- 1/2 a lemon (juice and zest)
- 1/4 teaspoon red pepper flakes (or more, to desired spice level)
- Salt and pepper, to taste
Optional
- Freshly grated parmesan cheese (such as Parmigiano Reggiano, for serving)
Instructions
- Prep: Thaw the shrimp and scallops completely. Remove any tails and shells from the shrimp. Pat both seafood types dry with paper towels to ensure a good sear. Mince the garlic cloves finely. Zest the lemon first, then juice it and set both aside.
- Cook Pasta: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Once cooked, drain the pasta and set aside.
- Cook Scallops: Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Once hot, add the scallops and cook for about 2 minutes per side until they turn opaque and develop a light golden crust. Remove from the pan and place on a clean plate to rest.
- Cook Shrimp: Using the same pan, add the shrimp and cook for 1-2 minutes per side until they become opaque and pink throughout. Remove and set alongside the cooked scallops.
- Cook Veggies: Add another 1 tablespoon of olive oil to the pan and reduce the heat slightly to medium. Add the minced garlic and cook gently for about 2 minutes until fragrant, being careful not to burn it. Add the cherry tomatoes and cook for 5 minutes, allowing them to soften and burst. Stir in the baby spinach and cook until just wilted, approximately 2 minutes.
- Combine: Turn off the heat. Add the cooked pasta, scallops, and shrimp back into the pan with the veggies. Pour in the lemon juice, sprinkle the lemon zest and red pepper flakes over the top, and drizzle with the remaining 2 tablespoons of olive oil. Season with salt and pepper to taste. Toss everything thoroughly to combine and evenly distribute the flavors.
- Serve: Serve the pasta warm, topped with freshly grated parmesan cheese if desired. Enjoy this bright and flavorful seafood pasta as a satisfying meal!
Notes
- Be careful not to overcook the scallops and shrimp to prevent them from becoming tough.
- Adjust the amount of garlic and red pepper flakes according to your taste preference.
- If you prefer, substitute spaghetti with other long pasta like linguine or fettuccine.
- To make this dish gluten-free, use gluten-free pasta.
- The dish can be prepared ahead by cooking the seafood and veggies and combining with freshly cooked pasta just before serving.
- Freshly grated Parmigiano Reggiano adds a deliciously salty and nutty flavor, but it can be omitted for a dairy-free option.
