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- 8 oz (225g) linguine or spaghetti - 1 lb (450g) shrimp, peeled and deveined - 1 lb (450g) scallops, patted dry - 3 tablespoons olive oil - 3 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1 teaspoon red pepper flakes - 1 lemon (zested and juiced) - 1 cup fresh spinach - Salt and pepper to taste - Fresh parsley, chopped The main ingredients bring the dish to life. I love using linguine or spaghetti for this recipe. The pasta holds the sauce well and pairs nicely with the seafood. The shrimp and scallops add a sweet, briny flavor that makes each bite special. For the additional ingredients, olive oil helps to sauté the seafood without burning. Garlic gives the dish a rich aroma. Cherry tomatoes add a fresh, juicy burst, while red pepper flakes offer a hint of heat. When it comes to seasonings, lemon brightens the dish. The zest adds a fragrant touch, while the juice balances flavors. Fresh spinach adds color and nutrients. Season with salt and pepper to enhance all the tastes. Lastly, parsley makes for a beautiful garnish and adds a fresh finish. You can find the full recipe for this delightful dish to guide you through each step of making it perfect at home! Start by boiling a large pot of salted water. Once it bubbles, add your linguine or spaghetti. Cook it until it's al dente, which means it should still have a little bite. This usually takes about 8 to 10 minutes, depending on the brand. Remember to reserve one cup of pasta water before draining. This starchy water helps the sauce stick to the pasta later. Use a large skillet for the seafood. Heat two tablespoons of olive oil over medium heat. Once it's hot, add the shrimp. Cook them for about 2 to 3 minutes on each side. They should turn pink and opaque. Remove the shrimp from the skillet and set them aside. For the scallops, add the remaining olive oil to the same skillet. Place the scallops in a single layer and avoid moving them for about 2 to 3 minutes. This helps them get a nice golden crust. Flip them and cook for another 2 minutes. In the same skillet, add minced garlic and red pepper flakes. Sauté for about 30 seconds. This will bring out their flavors. Next, add the halved cherry tomatoes. Cook them until they soften, around 3 to 4 minutes. This step makes the sauce richer and fuller. Lower the heat and add lemon juice and zest along with your cooked pasta. Toss everything together gently. If the sauce looks dry, add a bit of the reserved pasta water. This creates a light and tasty sauce. Next, stir in fresh spinach. Cook it just until it wilts, which takes only a minute. Now, gently fold in the sautéed shrimp and scallops. Season the dish with salt and pepper to your liking. If you want more heat, add more red pepper flakes. For serving, plate the pasta in shallow bowls. Garnish with chopped parsley and a lemon slice for color. Optional: drizzle a bit of extra olive oil for added flavor. Enjoy your seaside delight! - Preventing overcooked shrimp and scallops: Cook shrimp for 2-3 minutes until pink. Sear scallops for 2-3 minutes per side until golden. Remove them right away. If they look rubbery, they are overcooked. - Perfect sauce consistency: Start with garlic and red pepper flakes. Add cherry tomatoes next. Stir often. If the sauce is too thick, use some reserved pasta water. This adds flavor and helps blend everything. - Garnishing and plating: Serve in shallow bowls for a nice look. Add a sprinkle of parsley on top. A slice of lemon on the side brightens the colors and taste. Drizzle with olive oil for extra flavor. - Pairing recommendations: A light salad works well on the side. A chilled white wine, like Pinot Grigio, complements the seafood. Try sparkling water with lemon for a non-alcoholic option. - Overcooking the pasta or seafood: Cook pasta until just al dente. Check it a minute before the time on the package. For seafood, remember to remove it from heat right when it’s done. - Skipping reserved pasta water: Always keep some pasta water. It helps adjust the sauce. If your sauce looks dry, add a splash. This little step makes a big difference in flavor and texture. For the full recipe, check out the Seaside Delight Shrimp and Scallop Pasta ! {{image_2}} If you want to change things up, you can swap shrimp and scallops for other proteins. Chicken works great and is easy to find. For a plant-based option, try mushrooms or tofu. Both add texture without losing flavor. You can also try different pasta types. Penne or fettuccine are excellent choices. They hold sauce well and give a new twist to the dish. To spice things up, add more red pepper flakes. You can also try cayenne pepper for extra heat. If you prefer mild flavors, use less spice. Incorporating fresh herbs can enhance the taste. Basil or parsley brightens the dish. You can also add vegetables like bell peppers or zucchini for extra nutrition and color. For those needing gluten-free options, use gluten-free pasta. Many brands offer tasty choices that work well with this recipe. If you're avoiding dairy, skip any cheese in the dish. The lemon juice adds brightness and flavor without dairy. You can still enjoy every bite! After enjoying your shrimp and scallop pasta, store any leftovers in the fridge. Use airtight containers to keep the dish fresh. Glass or plastic containers work well for this. Allow the pasta to cool before sealing it. This helps prevent moisture build-up. To reheat, you can use a stovetop or microwave. I recommend the stovetop for the best texture. Just add a splash of water or olive oil to help it heat evenly. Stir gently to avoid burning. If using a microwave, cover the dish with a lid or a damp paper towel. This keeps the pasta from drying out. Heat in short bursts, stirring in between. If you want to save some for later, you can freeze the dish. Place it in a freezer-safe container. Make sure to leave some space for expansion. Freeze it for up to three months. When you're ready to eat, thaw it overnight in the fridge. Reheat gently on the stovetop or in the microwave until hot. Enjoy your delicious shrimp and scallop pasta again! For the complete recipe, check the Full Recipe section. You can easily scale the recipe. Just double or triple the ingredients. Keep the same cooking times for the pasta. For the seafood, cook in batches. This way, they will cook evenly. Yes, frozen shrimp and scallops work well here. Thaw them in the fridge overnight. You can also run cold water over them for a quick thaw. Pat them dry before cooking to avoid extra water in the pan. I suggest a fresh salad or garlic bread. A light, creamy soup pairs nicely too. For drinks, try a crisp white wine or sparkling water. These will balance the dish and enhance the meal. Perfectly cooked shrimp turn pink and opaque. They should curl into a C shape. Scallops should be golden brown on the outside. They should feel firm but not tough. This means they are ready to enjoy! For more details, check out the Full Recipe. In this blog post, we covered how to make a delicious shrimp and scallop pasta. We discussed ingredients, cooking steps, and tips to avoid common mistakes. You'll impress your friends with a perfect meal, using simple methods and fresh flavors. Remember to store leftovers properly and follow reheating tips to keep the taste. Enjoy experimenting with variations to suit your taste. Master this dish, and you'll have a go-to recipe for any occasion. Happy cooking!

Shrimp and Scallop Pasta

Indulge in the flavors of the ocean with this Seaside Delight Shrimp and Scallop Pasta recipe! In just 30 minutes, you can create a mouth-watering dish featuring tender shrimp and seared scallops combined with fresh ingredients like cherry tomatoes and spinach. Perfect for a cozy dinner or special occasion, this pasta dish is bursting with flavor and easy to make. Click through to explore the full recipe and elevate your seafood game!
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Ingredients
  

8 oz (225g) linguine or spaghetti

1 lb (450g) shrimp, peeled and deveined

1 lb (450g) scallops, patted dry

3 tablespoons olive oil

3 cloves garlic, minced

1 cup cherry tomatoes, halved

1 teaspoon red pepper flakes (adjust to taste)

1 lemon (zested and juiced)

1 cup fresh spinach

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the linguine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

    Sauté the Seafood: In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the shrimp and cook for about 2-3 minutes on each side until they turn pink and opaque. Remove from the skillet and set aside.

      Sear the Scallops: In the same skillet, add the remaining tablespoon of olive oil. Add the scallops in a single layer and cook for about 2-3 minutes without moving them until a golden crust forms. Flip and sear the other side for another 2 minutes. Remove and set aside with the shrimp.

        Make the Sauce: In the same skillet, add the minced garlic and red pepper flakes. Sauté for about 30 seconds until fragrant, then add the cherry tomatoes and cook until they start to soften, about 3-4 minutes.

          Combine Ingredients: Lower the heat and add the lemon juice and zest, along with the cooked pasta. Toss everything together, adding some of the reserved pasta water as needed to create a light sauce. Stir in the fresh spinach and cook until just wilted.

            Finish the Dish: Gently fold in the sautéed shrimp and scallops. Season with salt and pepper to taste. If desired, add more red pepper flakes for extra heat.

              Serve: Plate the pasta generously and garnish with freshly chopped parsley.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve in shallow bowls, topped with additional parsley and a slice of lemon on the side for a pop of color. Optional: drizzle a little extra olive oil before serving for added flavor.