Jumbo Shrimp and Scallop Scampi
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.
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).
Alternative Cooking Methods
Instead of cooking the shrimp and scallops under the broiler in the oven, they can be cooked in a skillet on the stovetop instead. Use a bit of olive oil in the pan to prevent sticking.Storage Instructions
Leftover shrimp and scallop scampi will keep an in airtight container in the refrigerator for 3-5 days. Leftovers will reheat in the microwave or in a pot on the stovetop over medium heat with a little bit of extra butter.Nutrition
Serving: 8ouncesCalories: 573kcalCarbohydrates: 62gProtein: 30gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 154mgSodium: 926mgPotassium: 453mgFiber: 3gSugar: 3gVitamin A: 614IUVitamin C: 10mgCalcium: 77mgIron: 2mg
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