Garlic Butter Shrimp and Scallop Spaghetti with Lemon and Parmesan

This elegant seafood pasta brings together succulent shrimp and scallops in a luscious garlic butter sauce, finished with fresh lemon, parsley and Parmesan. It’s a dish that feels special enough for a date night but comes together quickly on a weeknight.

The secret is building layers of flavor: start by searing the seafood until golden, then create a quick pan sauce with garlic, chicken stock and pasta water. Toss everything with spaghetti and a generous amount of garlic herb butter for a silky, restaurant-worthy finish.

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Ingredients

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

10 ounce ScallopsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

salt, to tasteView ingredient guideLike ingredientDislike ingredient

pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, zest and quarter the lemon. Peel and finely chop the garlic. Finely chop the parsley. Rinse the shrimp and scallops, then pat dry with paper towels. In a medium bowl, toss the shrimp and scallops with lemon zest, half of the chopped garlic, a drizzle of olive oil and a pinch of chili flakes. Season with salt and pepper.
2. Add the spaghetti to the boiling water and cook until al dente, 9-11 minutes. Reserve ½ cup of pasta cooking water, then drain the spaghetti.
3. Heat a large pan over high heat. Add the shrimp and scallop mixture in an even layer and cook, stirring once, until opaque and cooked through, 2-3 minutes. Stir in 1 tablespoon of butter until melted and coated. Transfer the seafood and any cooking liquid to a medium bowl; set aside.
4. In the same pan, melt 2 tablespoons of butter over medium heat. Add the remaining garlic and cook until fragrant, about 30 seconds. Stir in the chicken stock concentrates and ¼ cup of the reserved pasta water. Simmer until the sauce reduces slightly, 1-2 minutes.
5. Add the drained spaghetti, cooked seafood (with any liquid), garlic herb butter, half of the parsley and half of the Parmesan to the pan. Toss to coat, adding more pasta water as needed until the pasta is well coated. If the cheese clumps, keep stirring and add more pasta water until smooth. Remove from heat and squeeze in a generous amount of lemon juice. Season with salt and pepper.
6. Divide the pasta among bowls. Top with the remaining parsley, Parmesan and chili flakes to taste. Serve with extra lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp and scallops?

Yes, just thaw them completely and pat very dry before cooking to avoid excess moisture.

What can I substitute for garlic herb butter?

Mix 2 tablespoons softened butter with 1 minced garlic clove and 1 teaspoon chopped fresh herbs (like parsley or basil).

How do I know when the seafood is cooked?

Shrimp are done when they turn pink and opaque; scallops should be firm and opaque throughout. Internal temperature should reach 145°F.