Garlic Butter Shrimp and Scallop Scampi with Spaghetti

This homemade shrimp and scallop scampi brings the flavors of an Italian restaurant classic straight to your kitchen. Tender shrimp and scallops are quickly sautéed until perfectly cooked, then tossed with al dente spaghetti in a rich garlic herb butter sauce. The sauce is elevated with freshly grated Parmesan, bright lemon juice and a sprinkle of chili flakes for a gentle kick of heat.

Finished with fresh parsley and a generous amount of cheese, this dish is both elegant and surprisingly simple to prepare. It’s perfect for a special dinner or when you want to impress guests without spending hours in the kitchen. Serve with a crisp white wine and enjoy!

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Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce ScallopsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente according to package directions. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, pat shrimp and scallops dry with paper towels. Season lightly with salt and black pepper.
3. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp and scallops in a single layer. Cook 2-3 minutes per side until golden and just cooked through. Transfer to a plate.
4. Reduce heat to medium. Add remaining 2 tablespoons butter and garlic herb butter to the skillet. Once melted, add minced garlic and chili flakes; cook 30 seconds until fragrant.
5. Stir in chicken stock concentrate and juice of half the lemon. Bring to a simmer, scraping up any browned bits.
6. Add cooked spaghetti to the skillet along with 1/4 cup reserved pasta water. Toss to coat, adding more water if needed to create a light sauce.
7. Return shrimp and scallops to the skillet. Add grated Parmesan and toss gently. Season with salt and pepper to taste.
8. Serve immediately, garnished with chopped parsley and lemon wedges from the remaining lemon half.

Recipe Tips

FAQ

Can I use frozen shrimp and scallops?

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

What can I substitute for garlic herb butter?

Mix 2 tablespoons softened butter with 1/2 teaspoon garlic powder and 1/2 teaspoon dried parsley.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water.