Shrimp and Scallop Scampi
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This irresistible shrimp and scallop scampi is a match made in seafood heaven. Succulent shrimp and tender, buttery scallops are tossed in a tangy white wine sauce full of butter and garlic, for an elegant dinner that will satisfy hungry appetites. Did we mention it’s ready in 30 minutes from start to finish?
Scallops are the star of this recipe and for good reason. They’re not your ordinary sea scallops, these are Weathervane Alaska scallops; a jumbo-sized scallop that has a pillowy texture and mild sweet flavor. Sizzlefish Weathervane Scallops arrived frozen in a one-pound vaccum sealed package. They’re the largest scallop around, renowned for being caught at the peak of freshness and the best tasting. Of course, if you can’t get your hands on weathervane scallops, our Sizzlefish Atlantic Wild Sea scallops are a fantastic stand in.
Here at Sizzlefish, our colossal shrimp are wild caught off the gulf of California. Prepping the shrimp is as easy as thawing since they’re already peeled and deveined. You can remove the tail before cooking if desired. Extra-large shrimp like colossal are perfect for this hefty-portioned recipe with plenty of succulent meat.
After the shrimp and scallops are cooked through until golden, the pan is deglazed with white wine to incorporate the rich pan dripping into the sauce. Garlic, butter, lemon zest, red pepper flakes and lemon juice make up the rest of the sauce, creating a silky texture with tang and herbs in every lip-smacking bite.
A small amount of starchy, salted pasta water is added to the sauce to increase volume and keep the pasta from absorbing all the liquid. Once complete, the recipe is finished with freshly grated Parmesan cheese and plenty of parsley.
Scampi is classically served over a long pasta like spaghetti, angel hair, linguine or fettuccini. Feel free to use any variety you prefer.
- 1 lb. spaghetti
1 package Sizzlefish weathervane scallops
1 package Sizzlefish colossal shrimp
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 tbsp olive oil, divided
- 1/4 cup dry white wine
- 2 tbsp unsalted butter
- 1 tbsp minced garlic
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/2 tsp red pepper flakes
- 2 tbsp fresh parsley for serving
- 1/4 cup fresh grated Parmesan cheese
- Lemon slices for serving
Begin boiling water for pasta and add 2-3 teaspoons of salt. Cook according to package directions.
In the meantime, blot shrimp and scallops dry using paper towel. Season liberally with salt and pepper. Heat two tablespoons of olive oil over medium-high heat in a large pan for 2 minutes.
Add scallops to hot oil using tongs. Cook scallops for 2-2 1/2 minutes on each side, until browned and cooked through. Set aside on a plate.
- Add remaining oil to pan. Add shrimp. Cook until shrimp is pink, about 4 minutes, turning after 2 minutes. Transfer to plate with scallops.
Reduce heat to medium-low. Deglaze pan with white wine, using a spatula to scrape up any browned bits on pan. Add butter, garlic, red pepper flakes, lemon juice and lemon zest to pan and bring to a simmer, about 2 minutes.
Drain pasta and reserve 1/2 cup of pasta water. Add pasta to sauce with 1/2 cup of reserved water and half of parsley. Toss to coat with tongs.
- Return scallops and shrimp to pan and toss once more to incorporate seafood and heat through for 1 minute. Top with remaining parsley and parmesan cheese. Serve right away with additional lemon slices if desired.