Spaghetti with Shrimp and Scallops


  • 1 lb. spaghetti 
  • 2 tbsp. butter
  • 1 tbsp. extra-virgin olive oil
  • 1/2 lb. scallops, cut in half lengthwise
  • 1/2 lb. shrimp, peeled and deveined
  • 1 onion, chopped
  • 1 tbsp. garlic, minced
  • 1/2 cup dry white wine
  • 1 (15 oz.) can diced tomatoes
  • 1/4 tsp. red pepper flakes
  • 1 tsp. dried parsley, plus extra for serving
  • Parmesan cheese, grated, for serving (optional)

Cook pasta according to package directions. Drain and set aside.

In a large skillet, melt butter over medium-high heat. Add oil. Add scallops in an even layer, and cook for 2-3 minutes per side until golden brown. Remove the scallops from the skillet and place on a dish.

In the same skillet, add shrimp in an even layer. Cook for 2 minutes per side or until pink. Remove from heat and add to the dish with the scallops.

Add the onion and garlic to the skillet. Cook for 3-4 minutes or until onion starts to become translucent. Add wine to the skillet and cook for an additional 4-5 minutes. Add diced tomatoes, red pepper flakes and parsley. Stir to combine.

Put the scallops and shrimp back into the skillet. Add pasta and stir to combine. 

To serve, sprinkle with Parmesan cheese and extra parsley, if desired.

by The Savvy Kitchen