Looking for a quick + easy date night dish. Shrimp + Scallop Scampi is just what you need. Grab a bottle of wine and dive into the rich lemony, buttery flavors of this elegant dish. The best part is that it’s ready in under 25 minutes!

Here’s what you’ll need to get started on this elegantly flavored dish.

Shrimp • Scallops • Dry White Wine • Lemon • Butter
Olive Oil • Crushed Red Pepper • Garlic • Fresh Parsley
Pasta Noodles • Shaved Aged Parmesan

Lightly salt and pepper the shrimp and scallops on both sides. In a large pot, cook the pasta noodles until Al Dente. Heat 1 tbsp butter + 1 tbsp olive oil over medium-high heat.

Sear the scallops until they are golden brown on both sides (about 2-3 minutes on each side). Set aside and keep warm.

Next, melt 1 tbsp butter then add the shrimp and sauté for about 3-4 min. Once fully cooked, remove and keep warm with the scallops.

Reduce to medium-low and pour in the dry white wine to deglaze the pan for a couple of minutes. Add in the garlic and cook for 30 sec until fragrant. Lower the heat to low and add the lemon juice, lemon zest, crushed red pepper, and the remaining 1 tsp of butter. Simmer for 10 min until the sauce starts to thicken.

Toss in the pasta noodles along with the shrimp and scallops and any juice that may have drained. Allow to soak up the juice for 2-3 minutes. Top with chopped fresh parsley and shaved aged parmesan.

Pair this dish with fresh garlic bread or maybe jazz it up and try it with some Saganaki (pan-fried cheese).

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Shrimp + Scallop Scampi

Shrimp + Scallop Scampi is just what you need for a quick + easy elegant meal. Grab a bottle of wine and dive into the rich lemony, buttery flavors of this elegant dish. The best part is that it's ready in under 25 minutes!

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Course: Main Course

Cuisine: Italian

Keyword: dinner, easy, lemon, pasta, quick, quick dinner, scallops, shrimp, white wine

Servings: 2 people

Ingredients

• ½ lb large shrimp peeled, deveined, tail on
• ½ lb scallops
• ½ cup dry white wine
• 3 tbsp butter
• 2 cloves garlic minced, or 1 tsp pre-minced garlic
• 1 lemon juiced, about 3-4 tbsp
• 1 tsp lemon zest
• 1 tsp crushed red pepper flakes
• 1 tsp sea salt
• ½ tsp fresh cracked black pepper
• 1 tsp fresh parsley chopped
• pasta noodles al dente, enough for 2
• aged parmesan cheese shaved, for topping

Instructions

• Lightly salt and pepper the shrimp and scallops on both sides. In a large pot, cook the pasta noodles until Al Dente.
• Heat 1 tbsp butter + 1 tbsp olive oil over medium-high heat. Sear the scallops until they are golden brown on both sides (about 2-3 minutes on each side). Set aside and keep warm.
• Next, melt 1 tbsp butter then add the shrimp and sauté for about 3-4 min. Once fully cooked, remove and keep warm with the scallops.
• Reduce to medium-low and pour in the dry white wine to deglaze the pan for a couple of minutes. Add in the garlic and cook for 30 sec until fragrant.
• Lower the heat to low and add the lemon juice, lemon zest, crushed red pepper, and the remaining 1 tsp of butter. Simmer for 10 min until the sauce starts to thicken.
• Toss in the pasta noodles along with the shrimp and scallops and any juice that may have drained. Allow to soak up the juice for 2-3 minutes. 
• Top with chopped fresh parsley and shaved aged parmesan.

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