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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.

Ingredients

  • 12 oz (340 g) linguine
  • 1 lb (454 g) large shrimp (21 to 25 count), peeled and deveined
  • 8 large sea scallops (about 10 oz / 285 g), side muscle removed
  • 1 1/2 teaspoons kosher salt, divided, plus more for the pasta water
  • 1/2 teaspoon black pepper, divided
  • 2 tablespoons olive oil, divided
  • 5 tablespoons unsalted butter, divided
  • 5 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup (120 ml) dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • 1/2 cup (120 ml) reserved pasta water
  • 3 tablespoons fresh lemon juice, plus 1 tablespoon lemon zest
  • 3 tablespoons capers, drained and lightly rinsed
  • 1/3 cup (20 g) chopped fresh parsley
  • Lemon wedges and freshly grated Parmesan, for serving (optional)

Instructions

  1. 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.
  2. Pat the shrimp and scallops very dry with paper towels. Season with 1 teaspoon of the salt and 1/4 teaspoon of the pepper.
  3. 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.
  4. 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.
  5. 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.
  6. Pour in the white wine and scrape up the browned bits. Simmer for 2 to 3 minutes until reduced by half.
  7. 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.
  8. 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.
  9. 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

Find it online: https://thefamilycooking.com/shrimp-scallop-linguine-with-lemon-caper-butter/