Garlicky Seafood Linguine Recipe | Rich Shrimp and Scallop Pasta

You know those nights when you want a restaurant-worthy pasta without leaving your kitchen? This garlicky seafood linguine brings that energy. Plump shrimp, tender scallops, a glossy white wine butter sauce, and just the right hit of lemon and chile flakes—all twirled up with perfectly cooked linguine. It tastes rich and luxurious, but the whole dish comes together fast enough for a weeknight.

I keep this one in my back pocket for date nights, dinner with friends, or any time I crave something cozy and special. You’ll sear the seafood for golden edges, deglaze with wine, and finish the sauce with butter, garlic, and parsley. It’s simple, but every step builds flavor. Let’s make it happen.

Why This Garlicky Shrimp and Scallop Linguine Works

• Fast but fancy: The sauce comes together in the time it takes to boil pasta. You’ll plate in about 30 minutes.
• Balanced flavors: Sweet seafood, garlicky butter, bright lemon, and a light kick of heat play perfectly together.
• Perfect texture: Quick high-heat searing gives shrimp and scallops a caramelized crust while keeping the centers juicy.
• Smart pasta technique: Starchy pasta water emulsifies the butter-wine sauce so it clings to every strand.
• Flexible ingredients: Use fresh or thawed shrimp and scallops, and swap herbs or add tomatoes if you like.

Ingredients

Seafood and Pasta

• 12 oz linguine (dry)
• 8 oz large shrimp, peeled and deveined (tails on or off)
• 8 oz sea scallops, side muscle removed, patted very dry

Sauce and Aromatics

• 4 tbsp unsalted butter, divided
• 2 tbsp extra-virgin olive oil
• 5 cloves garlic, thinly sliced
• 1/2 tsp red pepper flakes (adjust to taste)
• 1/2 cup dry white wine (Sauvignon Blanc, Pinot Grigio)
• 1/2 cup seafood or chicken stock (optional but adds body)
• 1 lemon, zested and juiced
• 1/3 cup fresh parsley, finely chopped

Seasoning

• Kosher salt and freshly ground black pepper
• 1/2 tsp smoked paprika (optional, for the shrimp)

To Finish

• Extra butter or olive oil, if needed for gloss
• Grated Parmesan (optional; traditionalists skip cheese with seafood—your call!)

How to Make Garlicky Shrimp and Scallop Linguine

1) Prep Like a Pro

• Bring a large pot of salted water to a boil. It should taste like the sea.
• Pat shrimp and scallops bone-dry. Moisture prevents browning.
• Season shrimp with salt, pepper, and smoked paprika. Season scallops lightly with salt and pepper right before searing.
• Slice garlic, chop parsley, zest and juice the lemon. Keep everything close by.

2) Cook the Pasta

1. Drop linguine into boiling water and cook until al dente, 1 minute shy of package time.
2. Reserve 1 cup starchy pasta water. Drain pasta and set aside.

3) Sear the Seafood

1. Heat a large stainless or cast-iron skillet over medium-high. Add 1 tbsp olive oil + 1 tbsp butter.
2. Add scallops in a single layer. Don’t crowd. Sear 1.5–2 minutes per side until golden with an opaque edge and slightly translucent center. Transfer to a plate.
3. Add another 1 tbsp olive oil. Sear shrimp 1–2 minutes per side until just pink and curled. Move to the plate with scallops.

4) Build the Sauce

1. Lower heat to medium. Add 1 tbsp butter to the skillet. Add garlic and red pepper flakes. Stir 30–45 seconds until fragrant—don’t brown the garlic.
2. Pour in white wine. Scrape up browned bits. Simmer 2 minutes to reduce by about half.
3. Add stock (if using) and simmer another 1–2 minutes until slightly syrupy.
4. Stir in lemon zest and half the lemon juice.
5. Whisk in the final 2 tbsp butter to emulsify. The sauce should look glossy and lightly thickened.

5) Toss and Finish

1. Add drained linguine to the skillet with a splash of reserved pasta water. Toss over medium heat until the sauce clings.
2. Return shrimp and scallops (and any juices) to the pan. Toss gently 30–60 seconds to warm through. Don’t overcook.
3. Taste and adjust salt, pepper, and lemon. Add more pasta water or a drizzle of olive oil for silky texture.
4. Off heat, fold in parsley. Finish with extra lemon if you like. Serve immediately.

Pro Tips

• Dry seafood = better sear: Paper towels are your friend.
• Hot pan, cold oil: Preheat the skillet well to avoid sticking.
• Don’t crowd: Work in batches for deep color and tender centers.
• Use your senses: Shrimp turn pink and C-shaped when done; scallops feel springy, not firm.

How to Store Leftover Seafood Linguine

• Cool quickly: Transfer leftovers to a shallow container within 1 hour.
• Refrigerate: Store up to 2 days. Seafood tastes best fresh.
• Reheat gently: Warm in a skillet over low heat with a splash of water, stock, or wine and a pat of butter. Heat just until warm to avoid rubbery seafood.
• Do not freeze: The sauce can split and seafood texture suffers after thawing.

Why You’ll Love Making This Pasta

• Restaurant flavor at home: Browning plus wine-butter magic equals big flavor without fuss.
• Weeknight-friendly: Minimal chopping, fast cook time, and one main pan.
• Nutrient-dense: Lean protein from shrimp and scallops with heart-healthy olive oil.
• Scalable: Double for a crowd or halve for a cozy dinner.

Common Mistakes to Avoid

• Overcooking seafood: Pull it early. Residual heat finishes the job.
• Skipping pasta water: It’s the secret to a silky, cohesive sauce.
• Overcrowding the pan: You’ll steam instead of sear. Cook in batches.
• Burning garlic: Bitter garlic ruins the sauce. Keep heat moderate during aromatics.
• Adding lemon too early: Add after reduction to keep brightness and avoid bitterness.

Tasty Variations to Try

• Tomato-kissed: Add 1 cup halved cherry tomatoes with the garlic for a sweet, jammy note.
• Creamy twist: Stir in 1/4–1/3 cup heavy cream after the wine reduces for a richer sauce.
• Herb swap: Try basil, chives, or dill instead of parsley for a fresh finish.
• Citrus upgrade: Use a mix of lemon and orange zest for a rounder, aromatic brightness.
• Add mussels or clams: Steam in the wine before adding butter; remove as they open and proceed.
• Spicy Calabrian style: Replace flakes with 1–2 tsp chopped Calabrian chile paste.
• Gluten-free: Use gluten-free linguine and ensure your stock is GF.

FAQ

Can I use frozen seafood?

Yes. Thaw overnight in the fridge or under cold running water. Dry very well before searing to get color.

What wine works best?

Choose a dry, crisp white like Sauvignon Blanc or Pinot Grigio. Avoid sweet wines.

Do I need stock?

No. Stock adds body, but you can use extra wine and pasta water. Finish with butter for richness.

Why did my scallops weep liquid?

They were either previously treated with added water or not dry enough. Buy “dry” scallops and pat them thoroughly.

Can I add cheese?

Traditionally, seafood pasta skips cheese. If you love it, add a light sprinkle of Parmesan at the table.

How do I prevent sticky pasta?

Cook in plenty of salted water, drain, and toss directly into the sauce. Don’t rinse.

Conclusion

This garlicky shrimp and scallop linguine delivers buttery, bright, briny flavor in every bite—and it doesn’t ask much in return. Sear your seafood, build a quick wine-garlic sauce, and let starchy pasta water bring it all together. Pour a glass of the same wine you cooked with, add a squeeze of lemon, and sit down to something that feels special any night of the week.

Garlicky Shrimp and Scallop Linguine

A fast, restaurant-worthy seafood linguine with shrimp, scallops, and a glossy white wine–butter, garlic, lemon, and chile flake sauce.

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Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Servings

4 servings

Ingredients

• 12 oz linguine (dry)
• 8 oz large shrimp, peeled and deveined (tails on or off)
• 8 oz sea scallops, side muscle removed, patted very dry
• 4 tbsp unsalted butter, divided
• 2 tbsp extra-virgin olive oil
• 5 cloves garlic, thinly sliced
• ½ tsp red pepper flakes (adjust to taste)
• ½ cup dry white wine (Sauvignon Blanc or Pinot Grigio)
• ½ cup seafood or chicken stock (optional)
• 1 lemon, zested and juiced
• ⅓ cup fresh parsley, finely chopped
• Kosher salt and freshly ground black pepper
• ½ tsp smoked paprika (optional, for the shrimp)
• Extra butter or olive oil, if needed for gloss
• Grated Parmesan (optional)

Instructions

1. Bring a large pot of well-salted water to a boil.
2. Pat shrimp and scallops very dry. Season shrimp with salt, pepper, and smoked paprika; season scallops lightly with salt and pepper just before searing. Prep garlic, parsley, lemon zest and juice.
3. Cook linguine until al dente, about 1 minute shy of package time. Reserve 1 cup pasta water, drain, and set aside.
4. Heat a large stainless or cast-iron skillet over medium-high. Add 1 tbsp olive oil and 1 tbsp butter. Sear scallops in a single layer 1.5–2 minutes per side until golden with opaque edges; transfer to a plate.
5. Add another 1 tbsp olive oil. Sear shrimp 1–2 minutes per side until just pink and curled; transfer to the plate with scallops.
6. Reduce heat to medium. Add 1 tbsp butter, then garlic and red pepper flakes. Stir 30–45 seconds until fragrant without browning.
7. Pour in white wine, scraping up browned bits. Simmer about 2 minutes to reduce by half.
8. Add stock (if using) and simmer 1–2 minutes until slightly syrupy. Stir in lemon zest and half the lemon juice.
9. Whisk in remaining 2 tbsp butter to emulsify until glossy.
10. Add drained linguine and a splash of reserved pasta water; toss over medium heat until the sauce clings.
11. Return shrimp and scallops with any juices; toss gently 30–60 seconds to warm through. Adjust salt, pepper, and lemon; add more pasta water or a little olive oil for silkiness.
12. Off heat, fold in parsley. Serve immediately with extra lemon and optional Parmesan.