Name: Shrimp Scallop Pasta with Cherry Tomatoes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian

Jump to Recipe·Print Recipe

Meet your new weeknight favorite: Shrimp Scallop Pasta with Cherry Tomatoes. This vibrant Italian-inspired dish brings together tender linguine, juicy shrimp, perfectly-seared scallops, and bursts of sweet cherry tomato in a garlicky, buttery sauce. A spritz of wine and a hint of spice tie everything together, making it feel restaurant-worthy but laughably easy to toss together at home. Whether you’re a seasoned seafood lover or just dipping your toes in the water, Shrimp Scallop Pasta with Cherry Tomatoes will earn a permanent spot in your meal rotation!

Shrimp Scallop Pasta with Cherry Tomatoes Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about the dream team that makes Shrimp Scallop Pasta with Cherry Tomatoes so irresistible! No fancy tricks or hard-to-find ingredients here — just the good stuff, each playing their special role to build tons of flavor, color, and downright satisfaction.

12 oz linguine or spaghetti: Choose your favorite long pasta to soak up the luscious sauce and cradle every bite of seafood.
2 tablespoons olive oil: Quality olive oil gives a silky base for sautéing the seafood and garlic.
3 cloves garlic, minced: Fresh garlic infuses the dish with a warm, savory aroma that brings everything together.
8 oz large shrimp (peeled and deveined): Choose big, plump shrimp for juicy bites and a beautiful pink finish.
8 oz sea scallops (patted dry): Dry scallops guarantee a golden caramelized sear — don’t skip this tip!
1 pint cherry tomatoes, halved: Cherry tomatoes add sweet-tart, juicy bursts of flavor and vibrant color.
1/2 teaspoon red pepper flakes: Just enough heat for a lively sauce that doesn’t overpower the seafood.
1/4 cup dry white wine or seafood broth: Wine deglazes the pan for depth; broth works for a non-alcoholic version.
2 tablespoons unsalted butter: Swirls in richness and melds all the flavors into a silky finish.
Salt and freshly ground black pepper to taste: Essential for perfect seasoning — taste as you go!
1/4 cup chopped fresh parsley: Lively parsley lifts each forkful and adds a pop of color at the end.
Grated Parmesan cheese for serving (optional): Not traditional, but gives a lovely salty edge for cheese lovers.

How to Make Shrimp Scallop Pasta with Cherry Tomatoes

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil, then cook the linguine or spaghetti until just al dente according to the package instructions. Reserve half a cup of pasta water before draining; this liquid gold is the key to a silky sauce later. Set the pasta aside but keep it warm — things are about to move quickly!

Step 2: Sear the Shrimp

Heat one tablespoon of olive oil in a large skillet over medium-high. Once shimmering, add your shrimp in a single layer. Cook them for two to three minutes per side, turning just once, until they’re pink, plump, and just opaque. Remove the shrimp and set them aside to avoid overcooking; they’ll rejoin the party later.

Step 3: Sear the Scallops

To the same pan, add another tablespoon of olive oil. Make sure your scallops are thoroughly patted dry — this is the secret to a golden crust! Gently lay the scallops in the pan, searing for just one to two minutes per side. They should develop a beautiful caramelized edge but stay tender inside. Remove them once done; overcooking scallops is a seafood heartbreak we can easily avoid.

Step 4: Build the Cherry Tomato Sauce

Lower the heat to medium, add the minced garlic and red pepper flakes, and let them sizzle for about 30 seconds. The moment they’re fragrant, toss in the halved cherry tomatoes, stirring occasionally. In three to four minutes, you’ll notice them softening and releasing those delicious juices that will become your sauce’s foundation.

Step 5: Add Wine and Butter

Deglaze the skillet with dry white wine (or seafood broth if you prefer), scraping up any golden bits stuck to the pan — packed with flavor! Let it simmer for two minutes so the alcohol cooks off and the flavors concentrate. Swirl in the unsalted butter to create a gorgeous, glossy sauce.

Step 6: Combine Everything

Return the seared shrimp and scallops to the skillet, then add your drained pasta. Toss everything together gently, adding splashes of reserved pasta water just until the sauce clings perfectly. Taste and season generously with salt and freshly ground black pepper. Remove from heat and stir in the fresh parsley. That’s it — Shrimp Scallop Pasta with Cherry Tomatoes, done to perfection!

How to Serve Shrimp Scallop Pasta with Cherry Tomatoes

Garnishes

A shower of chopped fresh parsley and a light dusting of grated Parmesan cheese take this pasta over the top. The parsley adds garden-fresh brightness, while the Parmesan adds that just-right salty tang. For an extra pop, a squeeze of fresh lemon or a twist of cracked black pepper at the table never hurts!

Side Dishes

Pair your Shrimp Scallop Pasta with Cherry Tomatoes with a crisp green salad dressed in lemon vinaigrette or a loaf of warm, crusty bread to soak up every drop of sauce. If you want to lean into the Italian vibe, a bowl of marinated olives or roasted asparagus makes lovely company at the table.

Creative Ways to Present

For a dinner-party-worthy touch, serve the pasta in shallow bowls to show off the colors and generous pieces of seafood. Twirl nests of linguine with the shrimp and scallops artfully perched on top, scatter those cherry tomatoes like ruby jewels, and finish with a sprinkle of parsley or microgreens for pure drama. Shrimp Scallop Pasta with Cherry Tomatoes was made for showing off!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Shrimp Scallop Pasta with Cherry Tomatoes (lucky you!), store cooled leftovers in an airtight container in the refrigerator. It’ll keep for up to two days without losing too much of its delightful texture. Be sure to save a little extra sauce if you can, as the pasta will absorb some moisture in the fridge.

Freezing

While this dish is best enjoyed fresh, you can freeze leftovers in a pinch. Place the cooled pasta in freezer-safe containers and freeze for up to one month. Note that the texture of the scallops and shrimp may become softer after freezing, but the flavors will still shine through when you’re ready for a quick seafood fix.

Reheating

When you’re ready to reheat your Shrimp Scallop Pasta with Cherry Tomatoes, gently warm it in a skillet over medium-low heat with a splash of water or broth to help loosen the sauce. Stir carefully so you don’t break up the delicate seafood. Avoid microwaving if possible, as that can make the shrimp and scallops rubbery.

FAQs

Can I use frozen seafood instead of fresh?

Absolutely! Just thaw the shrimp and scallops thoroughly and pat them very dry before cooking. This will help you achieve a nice sear and keep the seafood tender.

What type Main Course

Linguine and spaghetti are classic choices for this recipe, but feel free to use fettuccine or tagliatelle if that’s what you have on hand. The key is a long noodle that soaks up all the sauce and mingles well with the seafood.

Is there a substitute for white wine in the sauce?

Yes, you can use seafood broth or chicken broth in place of white wine, and you’ll still end up with a deliciously silky sauce. Even a little splash of lemon juice can breathe life into the dish if you’re skipping wine altogether.

How do I get the perfect golden crust on scallops?

The trick is to pat the scallops completely dry and heat the oil until shimmering before adding them to the pan. Give them space so they sear instead of steam, and resist the urge to move them while they cook for one to two minutes per side.

Can I make this dish ahead for entertaining?

Shrimp Scallop Pasta with Cherry Tomatoes is best served right after cooking, but you can prep the ingredients in advance for speed. Slice tomatoes, mince garlic, and even par-cook your pasta earlier in the day so all you need to do at dinner is bring it together in the skillet for ultimate freshness and flavor.

Final Thoughts

If you’re craving a splash of summer flavor and restaurant glamour at home, Shrimp Scallop Pasta with Cherry Tomatoes is the answer. With juicy seafood and sweet tomatoes tangled in silky pasta, it’s a recipe that feels celebratory yet is simple enough for Tuesday night. Give it a try, and let it become a star in your own kitchen repertoire!

Shrimp Scallop Pasta with Cherry Tomatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 10 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in a delightful seafood pasta dish with this Shrimp Scallop Pasta with Cherry Tomatoes recipe. Perfectly seared scallops and shrimp are tossed with linguine, cherry tomatoes, and a flavorful white wine sauce for a restaurant-quality meal at home.

Ingredients

Linguine or Spaghetti:

12 oz

Olive Oil:

2 tablespoons

Garlic (minced):

3 cloves

Large Shrimp (peeled and deveined):

8 oz

Sea Scallops (patted dry):

8 oz

Cherry Tomatoes (halved):

1 pint

Red Pepper Flakes:

1/2 teaspoon

Dry White Wine or Seafood Broth:

1/4 cup

Unsalted Butter:

2 tablespoons

Salt and Pepper:

to taste

Chopped Fresh Parsley:

1/4 cup

Grated Parmesan Cheese for serving (optional):

Cook Mode Prevent your screen from going dark

Instructions

Cook the pasta: In a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1/2 cup of pasta water.
Cook the seafood: Sear shrimp and scallops in olive oil until cooked. Set aside.
Prepare the sauce: Cook garlic, red pepper flakes, and tomatoes. Deglaze with wine, add butter, then return seafood to the pan.
Combine and serve: Toss in the pasta, adjust consistency with reserved water, season, and finish with parsley. Serve with Parmesan.