Zesty Shrimp & Scallop Pasta Recipe
Large shrimp with scallops cooked in our zesty marinara sauce then tossed with penne pasta and topped with parmesan and chopped parsley. Served with two garlic crostinis.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seafood
Pasta
Sauce
Garnish
Crostinis
Method
Seafood Preparation
- 1
Prepare the Seafood
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the large shrimp and scallops. Cook for about 3-4 minutes until the shrimp turns pink and the scallops are opaque. Remove from skillet and set aside.
Pasta Cooking
- 2
Cook the Pasta
In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
Sauce Preparation
- 3
Make the Marinara Sauce
In the same skillet used for the seafood, add the remaining tablespoon of olive oil. Sauté the minced garlic for about 1 minute until fragrant. Add the crushed tomatoes, oregano, basil, red pepper flakes, salt, and black pepper. Simmer for 10-15 minutes.
- 4
Combining Ingredients
- 5
Toss Pasta with Sauce
Add the drained penne pasta to the skillet with the seafood and marinara sauce. Toss everything together until the pasta is well coated with the sauce.
Garnishing and Serving
- 6
Prepare the Crostinis
Preheat the oven to 375°F (190°C). Mix softened butter and garlic powder together. Spread the mixture onto the baguette slices. Place on a baking sheet and bake for 8-10 minutes or until golden brown.
- 7
Serve the Dish
Serve the zesty shrimp and scallop pasta hot, garnished with grated Parmesan cheese and chopped parsley. Accompany with garlic crostinis on the side.
