Moving on to the next entrée option I’m sharing with you for Valentine’s Day, and the one that will be gracing our table this year…my Shrimp and Scallop Scampi! This dish is an absolute favorite in our house. From the tender shrimp and mini bay scallops to the melt in your mouth angel hair pasta, every bite is exploding with an addicting flavor that keeps drawing you in for the next one. This is definitely a meal you won’t mind having leftovers from for the next several days!

To make this dish, you are going to need angel hair pasta, raw shrimp (with the tails on – this is important), mini bay scallops, extra virgin olive oil, butter, garlic, Sauvignon Blanc wine (any other dry white wine can be substituted), Himalayan pink salt, red pepper flakes (I generally only use 1 teaspoon of these, but if you prefer your scampi to have an extra bite to it, definitely use the 2 teaspoons like I do in the video below), chopped parsley, and lemons,

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Begin by boiling your pasta in a pot of water according to the package directions. Reserve 1 cup of your pasta water before draining. You will be using your pasta water in your sauce, as the starch in your pasta water will assist in getting your sauce to stick to your pasta. Drain your pasta and drizzle it with some extra virgin olive oil, tossing to coat, so it doesn’t stick together, and set it aside.

Next, remove the tails from your shrimp and set the tails and shrimp aside separately (do not discard your shrimp tails). Then, add your scallops into a cheese cloth or nylon bag and squeeze to remove all of the excess water. Empty out onto a paper towel, pat to dry them as much as possible, and set them aside.

While your pasta is boiling, add a thin layer of extra virgin olive oil to a deep cast iron skillet and heat it over medium-high heat. Once your oil is shimmering, add your dry scallops to your skillet and cook them on each side for 1 to 2 minutes. Remove them to a separate bowl and set them aside while you make your sauce.

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Reduce the heat to medium-low. Add your butter and remaining extra virgin olive oil to your skillet and allow your butter to melt completely. Once melted, add in your garlic and sauté it until it’s fragrant; about 1 minute. Add in your preferred dry white wine, pasta water, shrimp shells, Himalayan pink salt, and red pepper flakes. Bring your sauce to a simmer and cook it until it reduces by half; about 5 minutes. Your shrimp shells will turn pink right around the same time your sauce has reduced.

Remove your shrimp tails from your sauce (discard), and now add your shrimp to your skillet. Cook your shrimp on each side for about 1 to 2 minutes. Your shrimp will turn pink and just begin to curl. Do not overcook your shrimp (overcooked shrimp curl up tightly and become very tough to chew). You want your shrimp to stay soft and tender. Add your scallops back into your skillet and toss them with your shrimp to combine. Pour in your lemon juice, and add in your parsley. Stir to incorporate completely and turn off your heat. Add your pasta into your skillet and toss to combine it with your sauce. Serve with some crusty garlic bread and enjoy!!!

Oh and P.S…if you are a wine drinker, make sure to pair this Shrimp and Scallop Scampi with a glass of your favorite white wine to truly enhance the flavor of the dish!

Shrimp and Scallop Scampi

Recipe by Sarah K. Young

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

448

kcal

This Shrimp and Scallop Scampi is out-of-this-world delicious! A melt-in-your-mouth angel hair pasta is tossed with tender shrimp and sweet mini bay scallops in a white wine sauce that is bursting with flavor!

Ingredients

1 pound angel hair pasta (reserve 1 cup or more of pasta water)
1 pound raw shrimp, peeled and deveined, tails still on
1-pound mini bay scallops
4 Tablespoons extra virgin olive oil
4 Tablespoons butter
8 cloves garlic, minced
2 cups Sauvignon Blanc wine*
2 teaspoons Himalayan pink salt, or to taste
1-2 teaspoons red pepper flakes, or to taste
6 Tablespoons parsley, chopped
juice from 2 lemons

Method

Boil pasta in pot of water according to package directions. Reserve 1 cup of pasta water before draining. Drain pasta and drizzle with some extra virgin olive oil, tossing to coat, so it doesn’t stick together; set aside.
Remove tails from shrimp; set aside separately (Do not discard tails). Add scallops into cheese cloth or nylon bag and squeeze to remove excess water. Empty onto paper towel and pat to dry further; set aside.
While pasta is boiling, add thin layer of extra virgin olive oil to deep cast iron skillet and heat over medium-high heat. Once oil is shimmering, add dry scallops to skillet and cook for 1 to 2 minutes on both sides; remove to separate bowl, and set aside.
Reduce heat to medium-low. Add butter and remaining extra virgin olive oil to skillet and allow butter to melt completely. Once melted, add in garlic and sauté until fragrant; about 1 minute. Add in white wine, pasta water, shrimp shells, Himalayan pink salt, and red pepper flakes. Bring sauce to simmer and cook until reduced by half; about 5 minutes. Shrimp shells will turn pink.
Remove shrimp tails from sauce (discard) and add shrimp to skillet. Cook on each side for 1 to 2 minutes. Shrimp will turn pink and just begin to curl. Do not overcook, curling shrimp tightly. Add scallops back into skillet and toss with shrimp to combine. Pour in lemon juice and add parsley; stir to incorporate completely and turn off heat. Add pasta into skillet and toss to combine with sauce.

Recipe Video

Notes

*Substitute with any other dry white wine.
I generally only use 1 teaspoon of red pepper flakes, because I think they add just enough kick without impeding the flavor of the sauce, but if you prefer your scampi to be really spicy, definitely add in the 2 teaspoons.