Shrimp & Scallop Pasta With Veggies

I love making this Shrimp & Scallop Pasta With Veggies when I want a seafood dinner that feels fresh, elegant, and comforting at the same time. The tender shrimp and scallops pair beautifully with colorful vegetables and perfectly cooked pasta, creating a dish that tastes light yet satisfying. I always enjoy how quickly this recipe comes together while still feeling special enough for guests or family dinners.

Why You’ll Love This Recipe

I love how this pasta combines tender seafood with fresh vegetables and a flavorful sauce in every bite. The shrimp and scallops cook quickly, making the dish perfect for busy evenings while still tasting restaurant-quality. I also enjoy how versatile the recipe can be because I can easily switch up the vegetables or seasonings depending on the season.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Shrimp
• Sea scallops
• Pasta
• Olive oil
• Garlic
• Onion
• Bell peppers
• Zucchini
• Cherry tomatoes
• Spinach
• Butter
• Lemon juice
• Italian seasoning
• Red pepper flakes
• Salt
• Black pepper
• Parmesan cheese
• Fresh parsley

Directions

1. I cook the pasta in salted boiling water until al dente, then drain it.
2. I heat olive oil in a large skillet over medium-high heat.
3. I season the shrimp and scallops with salt, black pepper, and Italian seasoning.
4. I cook the scallops until golden on both sides, then remove them from the skillet.
5. I cook the shrimp until pink and tender, then set them aside.
6. I sauté the onion and garlic until fragrant.
7. I add the bell peppers, zucchini, and cherry tomatoes and cook until slightly tender.
8. I stir in butter, lemon juice, spinach, and red pepper flakes.
9. I return the seafood to the skillet and toss everything together gently.
10. I add the cooked pasta and mix until evenly coated.
11. I finish with Parmesan cheese and fresh parsley before serving.

Servings and timing

• Servings: 4 portions
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Variations

I sometimes use asparagus, mushrooms, or broccoli instead of zucchini for different textures. When I want a creamier pasta, I add a splash of heavy cream or Alfredo sauce. I also enjoy using whole wheat pasta or zucchini noodles for a lighter option. For extra spice, I increase the red pepper flakes or add Cajun seasoning.

storage/reheating

I store leftover pasta in an airtight container in the refrigerator for up to 2 days. When I reheat it, I warm it gently on the stovetop with a splash of broth or water to keep the sauce smooth. I avoid overheating the seafood so the shrimp and scallops stay tender.

FAQs

Can I use frozen seafood?

I often use frozen shrimp and scallops after thawing them properly, and they work very well in this recipe.

What pasta works best for this dish?

I usually use linguine, fettuccine, or spaghetti because they pair nicely with seafood sauces.

How do I keep scallops tender?

I cook them quickly over high heat and avoid overcrowding the skillet.

Can I make this recipe ahead of time?

I prefer preparing it fresh, but I sometimes prep the vegetables and seafood ahead to save time.

What can I serve with this pasta?

I enjoy serving it with garlic bread, roasted vegetables, or a fresh green salad.

Conclusion

I always enjoy how fresh and flavorful this Shrimp & Scallop Pasta With Veggies turns out. The tender seafood, colorful vegetables, and perfectly coated pasta create a comforting meal that feels both elegant and easy to prepare. It is one of my favorite seafood pasta recipes for busy nights or special occasions.

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