Shrimp and Scallop Scampi

Jump to Recipe Print Recipe

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 sweet sea 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), “dry” sea 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,

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, heat a large cast iron skillet over medium-high heat. Add in your oil and butter. Once your butter is melted and the pan is very hot, place your scallops in the skillet, making sure they are spaced apart and not touching. They should sizzle immediately when they hit the pan. Cook them undisturbed for about 2 minutes, until a deep golden-brown crust forms on the bottom. Gently flip each scallop and cook for an additional 1–2 minutes on the other side, until they are golden brown and the centers are just opaque with slightly translucent sides; remove them to a separate bowl and set aside. Note: Scallops cook quickly, typically in under 5 minutes. They should feel firm with a slight bounce when pressed. It is best to slightly undercook them, as they will continue to cook while resting. If needed, you can return them briefly to the pan to finish cooking.

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!