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Spicy Scallop and Shrimp Linguine_MidPage – 1

Spicy Scallop and Shrimp Linguine

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!
3.2 from 5 votes
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 5
Calories: 625kcal


  • Large pot
  • Colander
  • 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
  • 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.

To Serve:

  • Divide the pasta and seafood between shallow bowls. Garnish with more parsley and fennel fronds. Enjoy!


Calories: 625kcal | Carbohydrates: 81g | Protein: 39g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 217mg | Sodium: 1009mg | Potassium: 925mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1142IU | Vitamin C: 37mg | Calcium: 175mg | Iron: 4mg