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This quick and easy shrimp and scallop scampi is one of my go-to seafood dinners-on the table in under 20 minutes and made with simple, fresh ingredients. Jumbo shrimp and scallops are roasted until just tender, then tossed with delicate angel hair pasta in a garlicky lemon butter sauce.
One of my favorite quick and easy dinner recipes is scampi. The seafood and pasta take about the same time to cook, so it makes for a quick dinner that is also delicious.
It's a quick and easy Italian seafood dinner, like my popular spicy shrimp fra diavolo or mussels marinara with linguine.
This ultimate scampi dinner includes both juicy jumbo shrimp and scallops. The sauce is light, buttery, with hints of both lemon and garlic, and it finishes the dish off perfectly. No one will know it took you less than 20 minutes to make!
Serve this jumbo shrimp and scallop scampi for your next special meal, complete with roasted artichokes and lemon olive oil cake!
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Ingredient Notes
- Shrimp - Either fresh or frozen jumbo shrimp will work for this recipe, just make sure they are uncooked. Make sure you thaw frozen shrimp completely in a bowl of cold water before using. Smaller shrimp may decrease cooking times, so I suggest matching the shrimp with the size of the scallops.
- Scallops - Sometimes fresh jumbo sea scallops are hard to find, so frozen will work as well. Thaw them in a bowl of cold water and thoroughly pat them dry. Bay scallops (smaller-sized) will also work if you can't find jumbo ones. Smaller scallops will decrease cooking time, so match them in size to the shrimp. If you find a good deal on scallops, make sure to try my pan-seared scallops in butter sauce too!
- Pasta - I love using angel hair pasta for this recipe because it's light, cooks quickly, and pairs well with seafood. Linguine or thin spaghetti are other options, but cooking times will be longer.
Dietary Substitutions
- Dairy free - Substitute the butter with a dairy-free alternative.
- Gluten-free - Use gluten-free pasta, although cooking times may differ.
Want the quick version? Jump to the recipe card below. Or, keep reading for a detailed, step-by-step guide.
How to Make a 20-Minute Shrimp Scallop Scampi
Make the Sauce - Melt the butter over low heat in a small pot on the stovetop with the garlic, lemon juice, and lemon zest.
Prep the Seafood - Pat shrimp and scallops dry with a paper towel to remove excess moisture. Place them on a sheet pan lined with parchment paper, drizzle them with olive oil, and sprinkle with salt and pepper.
Cook the Pasta - Boil the angel hair pasta in a large pot of salted water until it is al dente.
Cook the Shrimp and Scallops - At the same time, place the shrimp and scallops under the broiler in the oven to cook. Drain the pasta and return it to the pot or a serving dish. While this method is unconventional, as a busy mom, I appreciate the easy, hands-off approach! (Don't worry, you can still do it the traditional way - check out my FAQ's below!)
Finish and Enjoy! - Add the cooked shrimp and scallops to the angel hair pasta, and then pour the melted butter sauce over it. Toss lightly to combine. I sometimes like to add a dash of fresh parsley, red pepper flakes, or Parmesan cheese, too. Then, serve and enjoy warm! (With extra cheese and lemon, of course!)
Amanda's Expert Tips
- Use shrimp that are already deveined with shells and tails removed to save prep time.
- Pat the shrimp and scallops as dry as possible with paper towels to ensure they roast properly rather than steam.
- Shrimp are cooked through when they're no longer translucent and have turned pink and opaque.
- Scallops should be firm to the touch and opaque in the center when fully cooked.
Frequently Asked Questions
Fresh shrimp should not smell sour, overly fishy, or be slimy in texture. They should be discarded if they have black spots or a mushy texture.
Instead of cooking the shrimp and scallops under the broiler, they can be cooked in a hot skillet over medium heat on the stovetop. Use olive oil in the pan to prevent sticking, and don't overcrowd the pan, or the seafood will steam instead of brown.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
Storage Suggestions
Leftover scampi will keep in an airtight container in the refrigerator for 3-5 days. Reheat it in the microwave or a pot on the stovetop over medium-low heat with a little extra butter.
Easy Seafood Dinners
If you loved this quick shrimp and scallop scampi recipe, check out these other easy seafood dinner recipes I know you will love too!
- Linguine Frutti di Mare - A light seafood pasta ready in 40 minutes.
- Baked Stuffed Calamari - A classic Sicilian dish that's always a hit with family and friends!
- Panko Crusted Salmon - A savory, tangy protein source that pairs well with all your favorite sides.
- Linguine with Clams - A 20-minute dinner perfect for everything from date nights to weeknight dinners.
Recipe
Shrimp and Scallop Scampi
Video
Ingredients
- 6 cloves garlic, minced
- 1 medium lemon, juice and zest
- 1 stick unsalted butter
- 1 pound uncooked jumbo scallops
- 1 pound uncooked jumbo shrimp, deveined, with tail and shell removed
- 2 Tablespoons olive oil
- ½ teaspoon kosher salt, plus extra for pasta water
- ½ teaspoon black pepper
- 1 pound angel hair pasta
Instructions
- Turn the oven onto broil and line a sheet pan with parchment paper.
- Fill a large pot with 4 quarts of water and heat on high on the stovetop.
- Mince the garlic, then zest and juice the lemon and combine both in a pot over low heat with the butter.
- Pat the shrimp and scallops dry and place them on the prepared sheet pan. Drizzle with the olive oil and sprinkle with the salt and pepper.
- When the water boils, reduce the heat to medium-high, add 1 Tablespoon of salt and add the pasta.
- Place the shrimp and scallops in the oven under the broiler while the pasta cooks.
- When the angel hair pasta is al dente (about 4 minutes), drain the water from the pasta and return the pasta to the pot off of the heat or into a serving dish.
- Remove the shrimp and scallops from the oven when they are done cooking. They will take about 5-7 minutes so they will be done shortly after the pasta.
- Add the shrimp and scallops to the cooked angel hair pasta and then pour the lemon butter and garlic sauce over the top. Toss to combine and serve.
Notes
- To avoid extra prep time, get the shrimp that are already deveined and have both the shell and tail removed.
- Pat the shrimp and scallops as dry as possible using paper towels so they cook quickly and evenly.
- Shrimps should no longer be translucent and the sides turn a light orange/pink color.
- Scallops should no longer be translucent and should be slightly firm when you push on them.
Substitutions and Variations
- Jumbo shrimp - Either fresh or frozen jumbo shrimp will work for this recipe, just make sure they are uncooked. Thaw frozen shrimp completely in a bowl of cold water before using. Smaller shrimp may decrease cooking times, so try and match the size of the scallops with the size of the shrimp to prevent uneven cooking.
- Jumbo scallops - Either fresh or frozen scallops will work. Make sure to thaw frozen scallops in a bowl of cold water and thoroughly pat them dry. Bay scallops (smaller sized) will also work, but will decrease cooking time. Try and match them in size to the shrimp so they cook in about the same amount of time.
- Angel hair pasta - Angel hair pasta is light and pairs with the seafood well. It also cooks quickly, so if different pasta is used, cooking times may need to be adjusted.
- Dairy free - Substitute the butter for dairy free or plant based butter substitute.
- Gluten free - Use gluten free pasta instead of the regular pasta (cooking times may vary).
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