Bring Italy straight to your kitchen with this tender, flavorful shrimp and scallop scampi. It only takes 30 minutes and 5 simple steps!

Shrimp and Scallop Scampi

What Exactly Is Scampi?

In North America, scampi is a type of garlic pasta sauce for different types of seafood, like prawns, shrimp, and/or scallops. (e.g. this recipe.)

However, scampi is also a type of shellfish, called langoustine, also known as Dublin Bay prawn, that belongs to the lobster family. They often get mistaken for larger shrimp. In Europe, where scampi is more accessible, they may use actual scampi to make, well, shrimp scampi. 

In my opinion, shrimp and scallop scampi is underrated. It’s one of those dishes where the quality and depth of flavor doesn’t reflect how quick and easy it is to make. 

Shrimp and Scallop Scampi in a pan

What Type of Pasta to Serve with Shrimp and Scallop Scampi?

If you were in Italy, you’d most likely eat shrimp and scallop scampi over linguine noodles, angel hair pasta, or even orzo. It’s hard to imagine scampi not going well over any carbohydrate, though—garlic bread, hello!—so feel free to get creative.

Once you’ve tasted the first bite of tender shellfish wrapped in linguine and drowned in a savory sauce made from white wine, butter, garlic, sweet pepper, lemon juice, and chopped parsley and parmesan cheese garnish, don’t be surprised if you develop a life-long craving for this dish.

If you do, fret not. This shrimp and scallop scampi recipe is something you can whip up fairly quickly when the urge hits. While it makes for a nice treat, it’s also rich in protein with some antioxidants thrown in (shrimp is loaded with an antioxidant called astaxanthin, which benefits the heart and skin). 

Shrimp and Scallop Scampi

To make this recipe, all you need are 14 simple ingredients (and your cooked pasta of choice) and 30 minutes, all in. Shrimp and scallop scampi is a low-maintenance pasta dish you can add to your family’s weeknight dinner rotation, but it’s also fit for a date night in. Let’s get started.

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Shrimp and Scallop Scampi

Bring Italy straight to your kitchen with this tender, flavorful shrimp and scallop scampi. 

  • Author: Sharon Chen
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Method: Stove
  • Cuisine: Italian

Ingredients

Scale
  • 1/2 cup extra-virgin olive oil
  • 3 large cloves garlic, minced
  • 1/3 cup red onion, thinly sliced
  • Salt to taste
  • 1 tablespoon red pepper flakes
  • 1 pound medium-sized shrimp, peeled and deveined
  • 6 ounces bay scallops
  • 1 cup sweet mini pepper, thinly sliced
  • 1/2 cup white wine
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons butter
  • Chopped fresh parsley leaves
  • Freshly ground black pepper
  • Grated Parmesan cheese for serving

Instructions

  1. Heat up olive oil in a large skillet over medium heat. Add garlic and red onion, followed by a pinch of salt. Cook slowly until fragrant.
  2. Add red pepper flakes.
  3. Switch heat to medium-high, add shrimp, scallops, and sweet mini pepper. Cook until the seafood is almost done (about 4-5 minutes). Stir occasionally.
  4. Add white wine, fresh lemon juice, and butter. Cook for another minute or until the butter is melted in the sauce. Taste, add more salt if needed.
  5. Serve over pasta with the scampi sauce. Top with chopped fresh parsley leaves, a grind of black pepper, and grated Parmesan cheese. Enjoy!

Nutrition

  • Serving Size: 1
  • Calories: 487
  • Sugar: 2.5g
  • Sodium: 422.1mg
  • Fat: 38g
  • Saturated Fat: 9.6g
  • Carbohydrates: 7.4g
  • Fiber: 1.4g
  • Protein: 32.4g
  • Cholesterol: 222.8mg

Keywords: shrimp and scallop scampi

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Shrimp and Scallop ScampiShrimp and Scallop ScampiShrimp and Scallop Scampi

9 thoughts on “Shrimp and Scallop Scampi”

  1. Good flavor but I would have used a teaspoon instead of tablespoon of red pepper flakes, also maybe 2/3 cup white cooking wine and 1/3 olive oil if we try it again.

  2. Pasta and shrimp are both of my favorite food. This pasta looks delicious and they both blend well. I cant wait to make one.

  3. I made this with prawns, and used another liquor, as I had no white wine. It was absolutely delicious. I will make it again….very soon.!

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