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Scallop and Shrimp Pasta


  • 4 ounces of fusilli lungi spaghetti or linguini
  • 1 tablespoon butter
  • that's a small bundle about five inches in circumference
  • 1 medium onion peeled and finely chopped
  • 10 to 12 scallops fresh or frozen
  • ½ cup small cooked shrimp or about 10 larger raw shrimp peeled
  • ¼ cup frozen peas
  • 6 tablespoons pesto
  • 2 to 3 tablespoons single light cream
  • pepper optional
  • ½ teaspoon dried basil optional


  • Cook the pasta in boiling, salted water according to package directions.
  • Meanwhile, melt the butter in a large frying pan.
  • Add the onion to the melted butter and sauté for two or three minutes or until the onion is beginning to become translucent.
  • Stir in the fresh or frozen scallops. (If using fresh shrimp, add them now too.)
  • Cook for a minute or two, turning the scallops occasionally.
  • Add the frozen peas.
  • Continue to cook, stirring almost constantly. When the scallops look cooked (this will take approximately two to four minutes more), add the frozen cooked shrimp.
  • Stir in the pesto and cream and warm everything through.
  • Taste for seasoning and add a bit of pepper if desired.
  • Drain the pasta and stir in the Scallop and Shrimp Sauce.
  • Serve on warmed plates, sharing the scallops between them. Garnish with dried basil if desired.

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