Garlic Butter Shrimp and Scallop Spaghetti with Parmesan and Lemon

This seafood pasta dish brings together succulent shrimp and scallops with al dente spaghetti in a luscious garlic herb butter sauce. Finished with Parmesan, fresh parsley and a squeeze of lemon, it’s a restaurant-quality meal you can make at home in under 30 minutes.

The sauce comes together quickly using garlic herb butter and a touch of pasta cooking water for silkiness. A pinch of chili flakes adds a gentle warmth, while lemon zest and juice brighten every bite. Perfect for a special dinner or a weeknight indulgence.

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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

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

saltView ingredient guideLike ingredientDislike ingredient

pepperView 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 shrimp and scallops and pat dry with paper towels. In a medium bowl, toss shrimp and scallops with lemon zest, half the garlic, a drizzle of olive oil and a pinch of chili flakes. Season with salt and pepper.
2. Add spaghetti to the boiling water and cook until al dente, 9-11 minutes. Reserve 1/2 cup pasta cooking water, then drain.
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 butter until melted. Transfer to a bowl and set aside.
4. In the same pan, melt 2 tablespoons butter over medium heat. Add remaining garlic and cook until fragrant, about 30 seconds. Stir in chicken stock concentrates and 1/4 cup pasta cooking water. Simmer until slightly reduced, 1-2 minutes.
5. Add drained spaghetti, cooked shrimp and scallops, garlic herb butter, half the parsley and half the Parmesan. Toss to coat, adding more pasta cooking water as needed for a silky sauce. Remove from heat and stir in a generous squeeze of lemon juice. Season with salt and pepper.
6. Divide pasta among bowls. Top with remaining parsley, Parmesan and chili flakes to taste. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp and scallops?

Yes, thaw them completely and pat dry before cooking to ensure proper browning.

What can I substitute for garlic herb butter?

Mix 2 tablespoons softened butter with 1/2 teaspoon garlic powder and 1 teaspoon dried herbs like parsley or basil.

Can I make this dairy-free?

Use dairy-free butter and omit Parmesan or substitute with nutritional yeast for a cheesy flavor.