25-Minute Lemon Garlic Pasta with Shrimp and Scallops

Ingredients

1lb linguine or other thin, long pasta
½lb sea scallops about 10-12 large
½lb jumbo shrimp raw, deveined, tail peeled
6Tbsp unsalted butter divided
4Tbsp extra virgin olive oil divided
1tsp Kosher salt
¼tsp Freshly ground black pepper
4cloves garlic minced, about 2 Tbsp
3anchovy fillets
2lemons 1 cut into wedges for serving, plus 1 tsp lemon zest reserved
¼ – ½tsp red pepper flakes
¼cup grated Parmigiano Reggiano plus more for serving
2Tbsp finely chopped parsley plus more for serving

Directions

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Dry the scallops. Place sea scallops on a paper towel-lined plate to absorb any excess moisture. Place a second paper towel on top, pressing very gently on top of the scallops. Let sit for 10 minutes.

Cook pasta. Meanwhile, bring a large pot of water to a rapid boil, then season with Kosher salt. Cook pasta according to package directions till al dente. Reserve 1 cup of cooking liquid, then drain pasta.

Sear scallops. While pasta is cooking, heat 4 Tbsp butter and 2 Tbsp oil over high heat in a large skillet. Season scallops and shrimp on both sides with salt and pepper. When hot, add scallops to the pan and cook, undisturbed, for 1-2 minutes, just until a golden brown crust has formed. Flip scallops, then cook an additional 1 minute. Remove to a tray.

Cook shrimp. Turn the heat down to medium-high, then add shrimp to the pan. Cook about 1-2 minutes per side, just until shrimp are opaque. Transfer to tray with scallops.

Char the lemon. Cut 1 lemon into thin slices about ¼" thick. Add lemon to the pan, then cook until charred, about 1 minute per side. Remove to the tray with seafood.

Make the sauce. Add another 2 Tbsp each of olive oil and unsalted butter, then add minced garlic, anchovies, lemon zest, and red pepper flakes. Cook, breaking up the anchovies with the back of a wooden spoon, until melted into the sauce, about 3 minutes.

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Add pasta. Pour in the drained, cooked pasta, along with ½ cup reserved cooking liquid. Stir to thoroughly coat pasta in the lemon garlic pasta sauce.

Serve immediately. Add seafood and cooked lemon slices back to the skillet, then stir in freshly grated Parmesan cheese and finely chopped fresh parsley. Serve with a pinch of flaky sea salt and lemon wedges, if wanted, then garnish with additional cheese and herbs as desired.

Notes

Pasta: use any thin, long pastaMake sure to check out our post on how to sear scallops like a pro! The biggest take away is to make sure you buy dry sea scallops, not wet scallops. The former have no additives, while the latter are injected with water to plump them up. There is literally no way to sear a wet sea scallop because of all the water, no matter how long you leave it on a paper towel.We recommend using fresh seafood for this shrimp and scallop pasta! If using frozen, make sure to thaw completely overnight in a refrigerator, then dry on paper towels to help absorb any excess moisture.Reserve at least 1 cup cooking water before draining pasta!Finish the pasta in the lemon garlic sauce directly in a pan.To reheat pasta, place in a large skillet without seafood, then add a splash of water and cook over medium heat until it comes back to life. Add a drizzle or two of olive oil — or a couple tablespoons of butter — then add seafood right at the end just to warm up a touch.

Nutrition

Info: Calories: 401kcal | Carbohydrates: 29g | Protein: 19g | Fat: 24g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 901mg | Potassium: 225mg | Fiber: 3g | Sugar: 1g | Vitamin A: 534IU | Vitamin C: 23mg | Calcium: 131mg | Iron: 2mg