Garlic Butter Shrimp and Scallop Spaghetti with Parmesan and Parsley

Bring the flavors of an Italian trattoria to your table with this elegant yet simple seafood pasta. Juicy shrimp and tender scallops are quickly seared, then tossed with al dente spaghetti in a rich garlic butter sauce. A touch of chili flakes adds a gentle warmth, while Parmesan and fresh parsley bring everything together.

This dish is perfect for a special dinner or when you want to impress without spending hours in the kitchen. Serve with lemon wedges for a bright 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. Zest and quarter the lemon. Finely chop the garlic and parsley. Rinse the shrimp and scallops, then pat dry. 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 spaghetti to the boiling water and cook until al dente, 9-11 minutes. Reserve ½ cup pasta water, then drain.
3. Heat a large pan over high heat. Add the shrimp and scallop mixture in an even layer. Cook, stirring once, until opaque and cooked through, 2-3 minutes. Stir in 1 tablespoon butter until melted. Transfer to a bowl.
4. In the same pan, melt 2 tablespoons butter over medium heat. Add the remaining garlic and cook until fragrant, about 30 seconds. Stir in the chicken stock concentrates and ¼ cup reserved pasta water. Simmer until slightly reduced, 1-2 minutes.
5. Add the drained spaghetti, cooked seafood, garlic herb butter, half the parsley and half the Parmesan. Toss to coat, adding more pasta water as needed for a smooth sauce. Remove from heat and squeeze in lemon juice. Season with salt and pepper.
6. Divide among bowls. Top with remaining parsley, Parmesan and chili flakes. Serve with lemon wedges.

Recipe Tips

FAQ

Can I use frozen shrimp and scallops?

Yes, thaw them completely and pat dry before cooking.

What can I substitute for chicken stock concentrate?

Use ½ cup chicken broth reduced by half or omit and add extra pasta water.

How do I know when the seafood is cooked?

Shrimp and scallops are done when they turn opaque and reach an internal temperature of 145°F.