If you’re searching for a practical yet stunning dinner that feels like an Italian seaside getaway, Shrimp Scallop Pasta with Cherry Tomatoes is your answer. This dish twirls together sweet, juicy shrimp, tender sea scallops, and bursting cherry tomatoes in a buttery, garlicky sauce, all tossed with al dente pasta. With pops of lemon and fresh parsley, every bite balances comforting richness and bright flavors. Whether it’s for a weeknight treat or dinner with friends, this pasta promises to turn an ordinary night into an occasion.

Shrimp Scallop Pasta with Cherry Tomatoes Recipe - Recipe Image

Ingredients You’ll Need

One of my favorite things about this dish is how each ingredient plays a star role, yet the process stays manageable. Every addition brings its own touch—whether it’s silkiness, zing, or a burst of color—to make this Shrimp Scallop Pasta with Cherry Tomatoes truly show-stopping.

Pasta (8 oz linguine or spaghetti): This is your canvas; either option catches the sauce beautifully, so pick your favorite long pasta!
Large shrimp (½ pound, peeled and deveined): Sweet, succulent shrimp bring delicate seafood flavor and gorgeous pink color.
Sea scallops (½ pound, patted dry): These meaty beauties caramelize perfectly and lend buttery texture—just make sure they’re as dry as possible before searing for the perfect crust.
Olive oil (2 tablespoons): For searing seafood and starting your aromatic base, good olive oil works its magic here.
Garlic (3 cloves, minced): A must for savory depth and that irresistible kitchen aroma.
Cherry tomatoes (1 pint, halved): With their natural sweetness and juicy pop, these are the heart of the “fresh” in your pasta.
Red pepper flakes (¼ teaspoon, optional): Just a pinch will gently wake up the flavors without overwhelming delicate seafood.
Dry white wine or chicken broth (½ cup): A quick splash deglazes the pan and creates an extra layer of complexity in the sauce.
Butter (2 tablespoons): A finishing swirl for lusciousness and shine in the sauce.
Salt (½ teaspoon) and black pepper (¼ teaspoon): These two season every layer from seafood to sauce—don’t skip it!
Fresh parsley (¼ cup, chopped): Adds a pop of freshness and color, elevating every plate.
Lemon juice (from ½ lemon): Gives just enough zing to balance the rich seafood and butter.
Grated Parmesan (for serving, optional): If you love a nutty, salty finish, a shower of Parmesan crowns each bowl in style.

How to Make Shrimp Scallop Pasta with Cherry Tomatoes

Step 1: Cook the Pasta

Start by bringing a large pot of generously salted water to a rolling boil. Drop in your linguine or spaghetti and stir occasionally to prevent sticking. Cook until the pasta is just al dente with a little bite to it, then drain—but don’t forget to reserve about half a cup of the cooking water. This starchy liquid is your secret weapon for perfecting the sauce’s consistency later on.

Step 2: Sear the Scallops

While the pasta is cooking, grab your biggest skillet and crank up the heat to medium-high. Pat your scallops as dry as possible, then season both the shrimp and scallops with salt and pepper. Add half of the olive oil to the hot pan and sear the scallops for 1–2 minutes per side. You’re aiming for a gorgeous golden crust on each side and an opaque, buttery center. Once done, transfer them to a plate—they’ll finish cooking in the final toss.

Step 3: Cook the Shrimp

In the same pan, add the remaining olive oil. Spread your shrimp in a single layer, letting them cook for about 1–2 minutes per side. They should turn plump and pink, just cooked through. Remove them to join the scallops on the plate. Don’t worry if the pan looks a little brown or sticky on the bottom—that means extra flavor when you make your sauce!

Step 4: Build the Tomato-Garlic Sauce

Lower the heat to medium and toss in the minced garlic and halved cherry tomatoes. Stir and cook for 3–4 minutes, allowing the tomatoes to soften and release their juices. The kitchen will start smelling absolutely mouthwatering. Sprinkle in the optional red pepper flakes if you like a gentle heat. Pour in your white wine or chicken broth, stirring to deglaze all those lovely browned bits from the pan. Let the sauce simmer for another 2–3 minutes so the flavors can meld.

Step 5: Finish the Shrimp Scallop Pasta with Cherry Tomatoes

Now, swirl in the butter until it melts into the sauce, then add your cooked pasta directly to the skillet. If things seem a little thick, drizzle in some of that reserved pasta water to create a silky, cohesive sauce. Return the shrimp and scallops to the pan, squeeze in your lemon juice, scatter the fresh parsley, and toss everything together. You want the seafood heated through and every strand coated in that zippy, garlicky sauce.

How to Serve Shrimp Scallop Pasta with Cherry Tomatoes

Garnishes

Once your Shrimp Scallop Pasta with Cherry Tomatoes is piled high in bowls, it’s time to play with garnishes! A flourish of extra chopped parsley keeps the color lively, a grind of black pepper adds a touch of drama, and a sprinkle of freshly grated Parmesan is always welcome. If you’re feeling fancy, a twist of lemon zest over the top will brighten every bite.

Side Dishes

This pasta is the hero of the table, but a crisp green salad tossed in lemon vinaigrette is a perfect companion, offering a refreshing contrast. Some crusty bread is also ideal for mopping up extra sauce. If you’re in the mood for more, try a roasted veggie medley or garlic bread for a truly satisfying meal.

Creative Ways to Present

For your next dinner party, you can nest the pasta in wide, shallow bowls and top each serving with a perfectly seared scallop and a few shrimp for maximum “wow” factor. Or, if you feel playful, serve the Shrimp Scallop Pasta with Cherry Tomatoes family-style in a big platter at the center of the table with lemon wedges on the side—let everyone help themselves to as much deliciousness as they like!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, let the pasta cool to room temperature before transferring it into an airtight container. Stored in the fridge, Shrimp Scallop Pasta with Cherry Tomatoes keeps well for up to 2 days. The flavors actually meld nicely, though the seafood is best enjoyed sooner rather than later for the perfect texture.

Freezing

While some pasta dishes freeze beautifully, this one’s tender seafood doesn’t love the icy treatment. Freezing can make the shrimp and scallops rubbery when thawed. If you must freeze, do so promptly in shallow containers and thaw overnight in the refrigerator, but know the texture will be best if enjoyed fresh or from the fridge within a day or two.

Reheating

Gentle reheating is key! For best results, add a tablespoon or two of water to the pasta and reheat it in a skillet over medium-low heat, tossing frequently until just heated through. You can also microwave individual portions in short bursts, stirring in between, to avoid overcooking the seafood.

FAQs

Can I use frozen shrimp and scallops?

Yes, just be sure to fully thaw them and pat them very dry before cooking. This helps ensure they sear nicely and keep their juicy bite rather than turning watery in the skillet.

What type Main Course

A dry white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay works beautifully here. You’re looking for something crisp and not too oaky to complement the seafood and tomatoes. Chicken broth is a great alcohol-free substitute!

Is this recipe gluten-free?

The only gluten comes from the pasta, so simply swap in your favorite gluten-free spaghetti or linguine to make Shrimp Scallop Pasta with Cherry Tomatoes entirely gluten-free without any compromise on flavor.

Can I add other vegetables?

Absolutely! Feel free to toss in spinach, zucchini ribbons, or even asparagus tips along with the cherry tomatoes for an extra burst of color and nutrients—the method stays the same.

What should I do if my sauce is too thin or too thick?

If the sauce looks too watery after tossing, let it simmer for a minute or two, stirring frequently. For a sauce that’s too thick, drizzle in a little more reserved pasta water, a tablespoon at a time, until it’s luscious and coats the pasta beautifully.

Final Thoughts

There’s a special joy in sitting down to a bowl of Shrimp Scallop Pasta with Cherry Tomatoes that’s bursting with flavor and freshness. Whether you whip it up for a cozy night in or to impress your favorite people, this pasta is guaranteed to bring some coastal sunshine to your table. Give it a try—and don’t be surprised if it quickly becomes your new go-to seafood favorite!

Shrimp Scallop Pasta with Cherry Tomatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 15 reviews

Author: Emma
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A delightful seafood pasta dish featuring succulent shrimp, tender scallops, and sweet cherry tomatoes, all tossed in a garlic and lemon-infused sauce. This easy-to-make recipe is perfect for a quick and impressive dinner.

Ingredients

Scale

Linguine:

8 oz linguine or spaghetti

Seafood:

½ pound large shrimp, peeled and deveined
½ pound sea scallops, patted dry

Other:

2 tablespoons olive oil
3 cloves garlic, minced
1 pint cherry tomatoes, halved
¼ teaspoon red pepper flakes (optional)
½ cup dry white wine or chicken broth
2 tablespoons butter
½ teaspoon salt
¼ teaspoon black pepper
¼ cup chopped fresh parsley
juice of ½ lemon
grated Parmesan for serving (optional)

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Instructions

Cook the Pasta: Cook pasta in salted boiling water until al dente. Drain, reserving ½ cup of pasta water.
Sear the Seafood: Heat olive oil in a skillet, sear scallops and shrimp until cooked. Set aside.
Prepare the Sauce: Cook garlic and cherry tomatoes, add red pepper flakes, wine or broth, and simmer. Stir in butter, pasta, reserved water, shrimp, scallops, lemon juice, and parsley.
Serve: Toss everything together and serve topped with Parmesan.