Friday night rolls around and what are your dinner plans? Don't feel like going out, don't want to order in, how about date night Shrimp and Scallop Pasta with Crispy Pancetta? It's an elevated pasta dish that only looks fancy, it couldn't be more simple to make.
This seafood pasta recipe is so decadent and will taste like restaurant quality in a fraction of the time! Make it at home along with some easy Dutch Oven Bread and Easy Herbed Dipping Oil for the perfect date night meal! (Just like the Marry Me Chicken Pasta!)
Or if you are in the mood for something a little lighter, try my Simple Seared Ahi Tuna recipe! It's a perfect option for date night in.
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Why You'll Love It
Well..for starters it can be very romantic to get in the kitchen together! Here are some more reasons why you'll love cooking this scallop pasta recipe at home:
- It can be more cost effective. Making dishes like this at home are almost always cheaper than going out to a restaurant
- It can be healthier because you know exactly what's going into your dish. This is especially important to me when it comes to seafood.
- Done quickly! Scallops and shrimp cook very quickly, which makes this easy prep dish perfect for dinner.
- Simple ingredients. It's really only a handful of ingredients that you need for this elegant dish. So whether it's date night or a dinner party, it's truly a simple dish to make!
Don't forget the drinks either! Make it a rosy moment and grab your favorite glass of Pinot Grigio or cocktail like a refreshing Limoncello Spritz and enjoy! And if you need more pasta recipes, check out my Pasta al Salmone !
Important Ingredients
Here are the important things you'll need for the best shrimp and scallop pasta! Fresh seafood is important here so don't be afraid to splurge at your local fish market.
I can almost promise that it'll be cheaper than going out to eat and ordering the same thing! For a seafood lover like me, it's so much better to make it at home!
- Shrimp -large, jumbo shrimp that' are already peeled and deveined for you will make your job so much easier!
- Scallops - find large, diver or sea scallops for this recipe. As long as it's good quality seafood, you will be totally fine!
- Pancetta - this is where lots of our decadent flavor comes from, so don't skimp on this!
- Seasonings: garlic, salt, and pepper are all you will need to make this simple scallop pasta.
Swaps and Substitutions
- If you can't find pancetta, thick cut bacon is a fine substitute. Just chop it into fine pieces.
- You could use any type of scallop for this dish, (like bay scallops) but just be aware of the cook times for the different size of scallops!
- Any kind of pasta you have on hand would be totally delicious in this dish. We opted for angel hair! If you like a penne pasta though, try out this Pasta al Salmone with penne!
- Try adding in some sun dried tomatoes for extra flavor!
- Add some parmesan cheese on top, you can never go wrong with a little cheese.
- A dash of red pepper flakes and lemon juice can really add a ton of depth to this dish.
- Add in some fresh tomatoes and enjoy burst cherry tomatoes in your scallop shrimp pasta.
- Add in diced red peppers for an extra crunch and flavor.
Full Recipe Below
Find the full list of ingredients & measurements below!
Step by Step Instructions
This one-skillet pasta is just a few steps, and done in less than 30 minutes! What could be better for a quick date night pasta?
- Step 1: Prepare pasta according to the box. Then heat a cast iron skillet over medium-high heat and add the pancetta. Don't stir for 1-2 minutes to ensure it gets crispy. Remove the pancetta from the large skillet and set aside.
- Step 2: On a paper towel, prepare the scallops by sprinkling them with salt. Let it sit for about 1 minute until you notice water start to bead up on the scallops. Pat them dry.
- Cook for 45 seconds on the first side then flip them over.
- Add the minced garlic and the shrimp. Cook until the internal temperature of the scallops are 145 degrees.
- Add the pasta and pancetta to the pan and toss to coat in the "sauce" that is left in the bottom of the pan. Cook for 2 more minutes.
- Sprinkle with parmesan cheese and serve with crusty bread!
Tips for the Perfect Shrimp and Scallop Pasta
While this is a really easy recipe, there are some essential tips for getting the perfect seared scallop, tender shrimp, and crispy pancetta!
- For extra "sauce" add in some reserved pasta water when you stir in your pasta to get all of the flavors from the pan to stick to your seafood pasta dish.
- Trim the scallops: You may find some of your scallops still have their "feet" or a little muscle left on them.
- It's rectangular in shape and peels right off, be sure to remove those if you find any on your scallops. They are tough to chew, however won't ruin a good dish if you miss one.
- Cook the pasta al dente. For the best texture, cook the pasta in a large pot of boiling water until it's just done or 'al dente.' This usually takes 8-10 minutes and ensures the best texture.
- Season the scallops with salt, then pat dry before searing in a hot pan. This ensures the best "crust" and a good sear on the scallops!
Tips for Getting Super Crispy Pancetta
So besides the scallops, shrimp, and pasta, pancetta is arguably the star of the show. And you want that pancetta CRISPY!
- Get your cast iron pan (or skillet) screaming hot and toss the cubed pancetta on there.
- DON'T TOUCH IT. Let it get a nice sear before you go spooning it around the skillet. About 45 seconds will do!
- Render the fat out of the bacon by cooking for an additional 5-6 minutes until they are golden brown nuggets of goodness.
How to Perfectly Sear Scallops
I have a couple of tricks when it comes to getting a nice sear on your scallops...
- Before cooking sprinkle them with salt, let it sit, then pat them dry. This ensures they are seasoned well and get a crust!
- Next make sure your pan is searing hot. It should still be hot from cooking the bacon so that should be no problem!
- Once you set them on the pan, don't touch! Let them form a crust before flipping to the other side.
Recipe FAQ
I think almost any pasta would be amazing in this. I chose to go with angel hair pasta. You could also use penne, bucatini, fettuccine, or bowtie!
If you are in search of another seafood pasta option, give this Spinach and Salmon Pasta or Pasta al Salmone a try!
If you are in the supermarket or your local seafood shop you may notice all different types of scallops. Bay, diver, and sea scallops to name the main ones!
Bay scallops are the smallest, followed by diver, then finally sea scallops being the largest.
In this recipe you'll want to use diver or sea scallops. ½ lb of diver scallops or 4-6 sea scallops will be perfect!
This depends on the size of both! For these large diver scallops, you'll want to cook them on one side first then add the shrimp so they are done at the same time and you don't over cook either one!
This is a perfect serving for two, but if you do have leftovers store in an airtight container for just a day or two in the fridge. It's really best freshly made though!
Related Recipes
If you tried this Shrimp and Scallop Pasta, or any other of the delicious recipes on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
📖 Recipe
Shrimp Scallop Pasta with Crispy Pancetta
Equipment
- 1 Cast iron skillet
Ingredients
- 2 cups raw shrimp, tail on is fine! just remove before eating.
- ½ lb diver scallops Or 4-6 large sea scallops
- ½ cup pancetta Substitute thick-cut bacon if you need to
- 1 tablespoon minced garlic
- 1 teaspoon salt
- ½ teaspoon pepper
- 6 oz angel hair pasta Substitute in any pasta you may have on hand.
- ¼ cup shredded parmesan cheese
Instructions
- Prepare the pasta according to the box directions.
- In a large cast iron skillet over high heat, begin to render the pancetta or bacon.
- Once added to the pan, let it sit for about 45 seconds before stirring around.
- Continue cooking 5-7 more minutes until crispy and golden brown.
- Remove the pancetta and set aside on a plate, leaving behind the rendered fat. Turn the heat down to medium high.
- On a paper towel, prepare the scallops by sprinkling them with salt. Let it sit for about 1 minute until you notice water start to bead up on the scallops.
- Pat them dry and begin searing them on the cast iron pan.
- Cook for 45 seconds on the first side then flip them over. At this point add the garlic and the shrimp.
- Cook until the internal temperature of the scallops are 145.
- Add the pasta and pancetta to the pan and toss to coat in the "sauce" that is left in the bottom of the pan. Cook for 2 more minutes.
- Sprinkle with parmesan cheese and serve with crusty bread.
Notes
- For extra "sauce" reserve some pasta water and add it in when you stir in your pasta to get all of the flavors from the pan to stick to your pasta.
- Trim the scallops: You may find some of your scallops still have their "feet" or a little muscle left on them.
- It's rectangular in shape and peels right off, be sure to remove those if you find any on your scallops. They are tough to chew, however won't ruin a good dish if you miss one.
- Cook the pasta al dente. For the best texture, cook the pasta until it's just done or 'al dente.' This usually takes 8-10 minutes and ensures the best texture.
- Season the scallops with salt, then pat dry before searing. This ensures the best "crust" on the scallops!
Max says
You never say what to do with the pancetta set aside WTF.
Sara Ayesh says
I've added that step in- thanks for pointing it out! Hope you were still able to enjoy the recipe. Thanks!
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