This spicy scallop and shrimp linguine is pure comfort with a dash or two of heat and plenty of flavor. It’s a perfectly comforting seafood dinner recipe!
This spicy shrimp and scallop linguine is so delicious and flavorful. The sweetness of the scallops works perfectly with aromatic fennel and the spice from a red Fresno chili pepper.
It’s such an easy and delicious seafood dinner recipe that your whole family will love.
How to Make this Spicy Scallop and Shrimp Linguine:
This recipe is easy to prepare! First, you’ll start by bringing a large pot of water to a boil. You want to make sure your water is ready to go because the recipe moves along very quickly.
Next, prepare the seafood. Remove the muscle in the scallops and salt them. Transfer to the refrigerator, uncovered, as you prepare the rest of the ingredients. This allows the salt to pull out all the excess moisture in the scallops. Pat the shrimp dry and transfer to the refrigerator as well.
Next, prepare your ingredients. Be sure to finely mince the fennel and the shallot because it will allow them to cook up faster. Halve the tomatoes and mince the red pepper. If you’re worried about heat, discard the seeds. I used cocktail tomatoes – which are smaller than vine tomatoes but larger than cherry tomatoes. You can use cherry tomatoes here, if you prefer.
Right before you begin cooking the scallops, throw the linguine into the boiling water and cook until al dente.
Once all of the ingredients are ready to go, start by cooking the scallops and shrimp. Now, this part is crucial. Particularly with the scallops, you really just want to develop a beautiful crust on the scallops but no need to cook them through as they’ll continue cooking in the sauce later. I did a hard sear for about 1 minute 30 seconds, flipped and cooked an additional 30-45 seconds, but cook time will vary depending on the size of your scallops. Transfer to a plate and then cook the shrimp in the same pan and transfer to the same pan.
From there, wipe out the excess butter in the pan – you don’t want to burn the milk solids! Add a fresh pat of butter and sauté the vegetables for 4-5 minutes. Add the tomatoes, red Fresno pepper, and white wine and bring to a boil for 5-7 minutes until reduced and thickened.
From there, it’s just a matter of adding the pasta cooking water, cooked linguine, and stirring in the seafood. Allow everything to cook for about 1-2 minutes more and then turn off the heat.
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Spicy Scallop and Shrimp Linguine
- Large pot
- Wide pot
- 1 pound dry sea scallops muscle removed
- ¾ pound large shrimp peeled and deveined, tail removed or left on depending on preference
- 16 ounces dry linguine
- 4 tablespoons butter divided
- 2 teaspoons cooking oil plus more, as needed
- 2 shallots peeled and finely diced
- 1 fennel bulb fronds reserved, bulb cored and finely diced
- 4 cloves garlic peeled and minced
- 1 pint cocktail tomatoes halved or quartered, depending on size
- 1 red Fresno chili pepper trimmed and minced
- ½ cup dry white wine
- ½ cup reserved pasta cooking water
- ⅓ cup fresh parsley leaves minced
- Salt and pepper to taste
Prepare the Scallops:
- Remove the muscle from the scallops and sprinkle with salt. Put them on a plate and transfer to the refrigerator as you prepare the rest of the ingredients.
- Peel and devein the shrimp and pat dry. Season with salt and pepper and transfer to the refrigerator.
Start the Pasta:
- Bring a large pot of salted water to a boil.
Prepare the Seafood:
- Once all of the ingredients have been chopped and diced, prepare the scallops to be sautéed. Heat 2 teaspoons oil in a wide pot over high heat.
- Pat the scallops dry thoroughly once more. The dryer the better!
Cook the Scallops:
- Melt 2 tablespoons butter into the wide pot. Once melted and frothy, add the scallops and don't move until a beautiful crust has formed, about 1 minute 30 seconds. Flip and cook an additional 30 seconds or so. The scallops should be slightly undercooked. Transfer to a plate.
- Pat the shrimp dry once more. Add them to the pot and cook in an even layer for 2-3 minutes until almost cooked through. Transfer to the plate with scallops. Loosely tent with foil as you finish the sauce.
Cook the Pasta:
- Right before beginning the sauce, add the linguine to the boiling water. Cook until al dente and reserve ½ cup pasta cooking water before draining the pasta.
Cook the Sauce:
- Carefully wipe out the excess butter from the wide pot. Melt the remaining 2 tablespoons butter in the pot over medium heat. Once melted and frothy, add the finely diced shallot and fennel and cook for 4-5 minutes until softened.
- Add the tomatoes and red Fresno pepper (or crushed red pepper) and season everything with salt and pepper. Cook for 3-4 minutes until the tomatoes begin to soften.
- Turn the heat to high for 1 minute. Pour in the white wine and bring to a boil. Reduce heat to medium and boil the sauce for about 5-7 minutes until it reduces. Taste and season with salt and pepper.
Finish the Sauce:
- Add the reserved pasta cooking water to the pot. Bring to a boil and cook for 3-4 minutes until reduced. Taste and season again to your preferences. Stir in the minced parsley.
Finish the Seafood Linguine:
- Add the cooked linguine to the pot and toss to coat. Add the seafood and cook for 1-2 minutes more until the shrimp are opaque and the scallops are warmed through. Turn off the heat.
- Divide the pasta and seafood between shallow bowls. Garnish with more parsley and fennel fronds. Enjoy!