This delicious scampi dinner can be made in just 20 minutes and is perfect for a quick weeknight dinner idea. Fresh jumbo scallops and shrimp are roasted in the oven and tossed with delicate angel hair pasta with a garlicky lemon butter sauce.
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.
Combine minced garlic, lemon zest, and lemon juice in a small pot over low heat.
Pat the shrimp and scallops dry with a paper towel to remove as much moisture as possible and then place them on the prepared sheet pan. Drizzle with the olive oil and sprinkle with 1/2 teaspoon of salt and 1/2 teaspoon black pepper.
When the water boils, reduce the heat to medium-high, add the remaining 1 Tablespoon of salt to the water and add the angel hair pasta.
Place the shrimp and scallops in the oven under the broiler in the oven 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. The shrimp should no longer be translucent on the back and have a pink/orange color on the sides. The scallops will no longer be translucent either and be slightly firm when you touch them.
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.