Today a first course that is truly finger-licking good. It’s my pasta with scallops and shrimp. Everyone in my family always likes it, and I hope it will be the same at your house. It’s very easy to prepare and always makes a great impression. If you want to make it even more elegant, I recommend replacing the common semolina pasta with egg tagliatelle, which are more “Sunday lunch.”
Other recipes with scallops:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for pasta with scallops and shrimp
In this recipe, I used frozen scallops without shells. You can find the shells for sale in many supermarkets. Once purchased, they can be reused continuously. You can also find them online by clicking HERE.
The shrimp were also frozen and cleaned. I transferred both the scallops and shrimp from the freezer to the refrigerator the night before. Of course, nothing prevents you from using fresh scallops and shrimp.
- 12 oz short pasta (I used mezze maniche)
- 10 oz scallops (weighed without shells)
- 14 oz shrimp
- 3 tbsp dry white wine
- 1 clove garlic
- 1 bunch parsley
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Small bowl
- 1 Pan
- 1 Cutting board
- 1 Pot
Preparation of pasta with scallops and shrimp
First, put 2 tablespoons of olive oil in a small bowl, add finely chopped parsley and a pinch of salt, mix, and set aside.
In a large pan, heat a drizzle of oil before adding the scallops. Cook them on both sides for a couple of minutes, then splash with white wine and continue cooking for another 3 minutes. Then remove them from the pan.
Add the finely chopped garlic to the scallops’ cooking base and fry it for a moment. Then add the shrimp and sauté over high heat for a few minutes, turning them over on both sides. Then remove them from the pan too.
Cut the scallops into pieces, keeping four whole for the final plate decoration. Also, cut the shrimp into pieces.
Now transfer the scallops and shrimp back into the pan, season with salt and pepper to taste, and let them gain flavor for a moment. If the sauce is too reduced, soften it with a few tablespoons of pasta cooking water.
Meanwhile, cook the pasta in plenty of boiling salted water. Drain it al dente and transfer it to the pan with the sauce. Give a quick stir, then drizzle everything with the parsley oil previously prepared and stir again carefully.
Distribute the pasta with scallops and shrimp on individual plates, decorating each portion with a whole scallop. Sprinkle with more parsley and serve immediately, piping hot. Enjoy! Paola
I take this opportunity to remind you that you can follow me on various social media to always be updated on the new recipes I publish. You can find me on Facebook (HERE), on Twitter (HERE), on Pinterest (HERE), on Instagram (HERE) and also on Tik Tok (@zenzero_limone). Thank you so much ♥!
