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!

3.76 from 73 votes

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Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 625kcal

Equipment

Large pot
Colander
Wide pot

Ingredients

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

Instructions

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!

Nutrition

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