Garlic Butter Shrimp and Scallop Spaghetti with Parmesan and Lemon

This seafood pasta brings together succulent shrimp and scallops in a rich garlic butter sauce. Tossed with al dente spaghetti and finished with Parmesan, parsley and a squeeze of lemon, it’s a quick yet impressive dinner.

The secret is building layers of flavor: garlic herb butter, a hint of chili flakes and a splash of pasta water create a silky sauce that coats every strand. Ready in under 30 minutes, this dish is perfect for weeknights or special occasions.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView 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 the 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, about 9-11 minutes. Reserve ½ cup of pasta cooking water, then drain the pasta.
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. Transfer the seafood and any juices to a bowl.
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 slightly reduced, 1-2 minutes.
5. Add the drained spaghetti, cooked seafood (with any juices), garlic herb butter, half the parsley and half the Parmesan to the pan. Toss to coat, adding more pasta water as needed until the sauce is smooth and coats the pasta. If the cheese clumps, keep stirring and add more pasta water. Remove from heat and squeeze in lemon juice. Season with salt and pepper.
6. Divide the pasta among bowls. Top with remaining parsley, remaining 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 avoid excess moisture.

What can I substitute for chicken stock concentrate?

You can use ¼ cup of low-sodium chicken broth reduced by half or omit it and add extra pasta water and a pinch of salt.

How do I know when the seafood is cooked?

Shrimp are opaque and pink and scallops are firm and opaque. Internal temperature should reach 145°F.