Why You’ll Love This Recipe

Seafood pasta sounds fancy, but it’s one of the fastest dinners I make. Shrimp and scallops cook in just a few minutes, and the sauce is built right in the same pan: browned butter, garlic, lemon, and briny capers, loosened with a splash of starchy pasta water until it coats every strand of linguine. Here’s why I think you’ll love it:

Ready in 30 minutes. Faster than ordering takeout, and a lot more impressive.
Bright, buttery sauce. Lemon and capers cut through the richness for a clean, fresh finish.
Special occasion feel. It looks and tastes like a dish from a seafood restaurant.
One skillet for the sauce. Minimal cleanup beyond the pasta pot.

Ingredients

For the seafood:

8 oz (225 g) large sea scallops (about 8), tough side muscle removed
8 oz (225 g) large shrimp (21/25 count), peeled and deveined
1 tsp kosher salt, divided
½ tsp freshly ground black pepper, divided
2 tbsp olive oil, divided

For the pasta:

12 oz (340 g) linguine
Salt, for the pasta water

For the lemon caper butter sauce:

4 tbsp (57 g) unsalted butter, divided
4 cloves garlic, thinly sliced
¼ tsp red pepper flakes (optional)
⅓ cup (80 ml) dry white wine (or seafood or chicken broth)
3 tbsp capers, drained
Zest of 1 lemon
3 tbsp fresh lemon juice
¼ cup finely chopped fresh parsley

For serving:

Freshly grated Parmesan (optional)
Lemon wedges
Crusty bread

Directions

Prep the seafood. Pat the scallops and shrimp very dry with paper towels. Season with ¾ teaspoon of the salt and ¼ teaspoon of the pepper. Dry seafood is the key to a good sear.
Boil the pasta. Cook the linguine in a large pot of generously salted water until just al dente, about 1 minute short of the package time. Reserve 1 cup of pasta water, then drain.
Sear the scallops. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add the scallops in a single layer, not touching. Cook for 1½ to 2 minutes per side, without moving them, until deep golden. Transfer to a plate.
Cook the shrimp. Add the remaining tablespoon of oil to the pan. Cook the shrimp for 1 to 2 minutes per side, until pink and just opaque. Transfer to the plate with the scallops. I take them out slightly underdone, since they finish cooking in the sauce.
Start the sauce. Reduce the heat to medium. Add 2 tablespoons of butter, the garlic, and red pepper flakes. Cook for 30 to 45 seconds until fragrant, taking care not to brown the garlic.
Deglaze. Pour in the wine and scrape up the browned bits. Simmer for 2 to 3 minutes until reduced by about half.
Add the lemon and capers. Stir in the capers, lemon zest, and lemon juice, then add the remaining 2 tablespoons of butter and swirl until melted and glossy.
Toss the pasta. Add the linguine and ½ cup of the pasta water. Toss with tongs over medium heat for 1 to 2 minutes, adding more water as needed until the sauce clings to the noodles.
Add the seafood. Return the shrimp and scallops and any juices to the pan, along with the parsley, and toss gently for 30 seconds to warm through. Taste and adjust the salt, pepper, and lemon.
Serve. Divide among warm bowls and top with Parmesan, if using, and lemon wedges.

Servings and Timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: about 30 minutes

Variations

All shrimp or all scallops: Use 1 pound of either one if that’s what you have.
Garlic-white wine cream: Stir in ¼ cup of heavy cream with the lemon juice for a richer sauce.
Add vegetables: Toss in baby spinach, blistered cherry tomatoes, or asparagus tips in the last minute.
Gluten-free: Use gluten-free linguine and cook it just to al dente.
Crispy breadcrumbs: Toast panko in butter with garlic and sprinkle it on top for crunch.
Lighter version: Use half the butter and finish with a drizzle of good olive oil.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 2 days. Seafood is best eaten fresh.
Freezer: I don’t recommend freezing the finished dish, since the seafood turns rubbery and the sauce can separate.
Reheating: Warm gently in a skillet over low heat with a splash of water or broth, just until heated through. I avoid the microwave, because it overcooks the shrimp and scallops quickly.
Leftover idea: I like to eat leftovers cold, tossed with arugula and a little extra lemon juice.

FAQs

How do I get a good sear on the scallops?
Pat them completely dry, use a hot pan, and don’t crowd them. I also leave them alone until they release naturally from the pan, since moving them too early tears the crust.

Should I use fresh or frozen seafood?
Either works well. Frozen scallops and shrimp are often fresher than what’s at the counter, so I thaw them overnight in the fridge and dry them thoroughly. Look for “dry-packed” scallops, which sear better than ones treated with a soaking solution.

What’s the side muscle on a scallop?
It’s a small, tough rectangle of tissue on the side of the scallop. It peels off easily, and I remove it because it turns chewy when cooked.

Can I skip the wine?
Yes. Use seafood or chicken broth plus a teaspoon of extra lemon juice for acidity.

Why add pasta water?
The starch helps the butter and lemon juice emulsify into a silky sauce that clings to the noodles instead of pooling at the bottom of the bowl.

How do I know the shrimp and scallops are cooked?
Shrimp turn pink and curl into a loose “C,” and scallops become opaque with a golden crust and a slightly springy feel. Overcooked seafood turns tough, so I err on the side of slightly underdone and let the sauce finish them.

Conclusion

This Shrimp + Scallop Linguine with Lemon Caper Butter is my go-to when I want something elegant without spending the evening in the kitchen. Sweet seafood, a buttery lemon-caper sauce, and perfectly twirled pasta make a dinner that feels like a treat. I hope it becomes a favorite for date nights and dinner parties at your house, too. If you make it, I’d love to hear how it turned out!

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This shrimp and scallop linguine is tossed in a silky lemon caper butter sauce that is bright, briny, and rich without being heavy. Seared sea scallops and juicy shrimp sit atop al dente linguine with garlic, white wine, and fresh parsley for a restaurant-worthy seafood dinner. It comes together in about 30 minutes, making it perfect for date night or a special weeknight meal.

Author: Laura
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: undefined
Category: undefined
Method: Stovetop
Cuisine: Italian-American

Instructions

Bring a large pot of generously salted water to a boil. Cook the linguine according to package directions until just shy of al dente. Reserve 1 cup of the pasta water, then drain.
Pat the shrimp and scallops very dry with paper towels. Season with 1 teaspoon of the salt and 1/4 teaspoon of the pepper.
Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat until shimmering. Add the scallops in a single layer and sear without moving for 2 minutes, until deeply golden. Flip and cook for 1 to 2 minutes more. Transfer to a plate.
Add the remaining 1 tablespoon oil to the skillet. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, until pink and just opaque. Transfer to the plate with the scallops.
Reduce the heat to medium. Add 2 tablespoons of the butter, the garlic, and the red pepper flakes and cook for 30 to 60 seconds, until fragrant. Do not let the garlic brown.
Pour in the white wine and scrape up the browned bits. Simmer for 2 to 3 minutes until reduced by half.
Add the lemon juice, lemon zest, capers, and 1/2 cup of the reserved pasta water. Reduce the heat to low and whisk in the remaining 3 tablespoons butter, one piece at a time, until the sauce is glossy and slightly thickened.
Add the drained linguine and toss for 1 to 2 minutes until the pasta absorbs the sauce, adding more pasta water a splash at a time if needed. Season with the remaining salt and pepper.
Return the shrimp and scallops to the pan, add the parsley, and toss gently for 30 seconds to warm through. Serve immediately with lemon wedges and Parmesan, if desired.

Notes

Pat the seafood completely dry. Moisture prevents a golden sear and makes the scallops steam instead of brown.
Choose dry-packed sea scallops if possible. Wet-packed scallops are soaked in a solution that makes them harder to sear.
Do not overcook the seafood. Shrimp and scallops finish warming in the sauce, so pull them from the pan as soon as they are just opaque.
Whisk the cold butter into the sauce over low heat for a smooth, emulsified finish that does not break.
No wine? Substitute chicken or vegetable broth with an extra squeeze of lemon juice.
Make ahead: the sauce base, without the seafood and butter, can be prepared up to 1 day ahead. Reheat and finish with the butter just before serving.
Storage: refrigerate leftovers in an airtight container for up to 2 days and reheat gently over low heat with a splash of water to avoid rubbery seafood.
Variations: use only shrimp or scallops, add baby spinach or cherry tomatoes, or swap the parsley for fresh basil.

Nutrition

Serving Size: 1 serving (about 1/4 of recipe)
Calories: 640
Sugar: 3 g
Sodium: 1010 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: undefined
Trans Fat: undefined
Carbohydrates: 66 g
Fiber: 3 g
Protein: 40 g
Cholesterol: 230 mg