Shrimp & Scallop Scampi
with Parsley & Parmesan
- Shellfish
- Milk
- Wheat
Get ready to impress your dinner companions with this homemade version of an Italian restaurant favorite. Shrimp and scallops are sautéed until tender, then tossed with al dente spaghetti. Of course, it wouldn’t be a scampi without plenty of cheese and butter—here, you’ll use garlic herb butter as the base for an easy, yet wow-worthy, sauce with Parmesan, parsley, and lemon juice. Add a sprinkle of chili flakes for heat, then all that’s left to do is pour the vino. Buon appetito!
Ingredients
¼ cup
Parmesan Cheese
2 unit
Chicken Stock Concentrate
10 ounce
Scallops
(Contains: Shellfish)
1 unit
Lemon
10 ounce
Shrimp
(Contains: Shellfish)
2 clove
Garlic
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
1 teaspoon
Chili Flakes
¼ ounce
Parsley
6 ounce
Spaghetti
(Contains: Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
3 tablespoon (tbsp)
Butter
(Contains: Milk)
1 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Zest and quarter lemon. Peel and finely chop garlic. Finely chop parsley. • Rinse shrimp* and pat dry with paper towels. Pat scallops* dry with paper towels. Place shrimp and scallops in a medium bowl; toss with lemon zest, ¼ of the garlic, a drizzle of olive oil, and a pinch of chili flakes (add more for an extra kick, or leave it out if you’re feeling spice-averse!). Season with salt and pepper.
• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve ½ cup pasta cooking water, then drain.
• Heat a large pan over high heat. Once pan is hot, add shrimp and scallop mixture; spread out in an even layer and cook, stirring once, until opaque and cooked through, 2-3 minutes. • Stir in 1 TBSP plain butter (2 TBSP for 4 servings) until melted and coated. • Turn off heat; transfer to a second medium bowl (along with any cooking liquid).
• Once spaghetti is done, melt 2 TBSP plain butter (4 TBSP for 4 servings) in pan used for shrimp and scallops over medium heat. Add remaining garlic and cook until fragrant, 30 seconds. • Stir in stock concentrates and ¼ cup pasta cooking water (1⁄3 cup for 4). Simmer until sauce has slightly reduced, 1-2 minutes.
• Stir drained spaghetti, shrimp and scallops (and any cooking liquid), garlic herb butter, half the parsley, and half the Parmesan into pan with sauce. Toss to coat. Add splashes of reserved pasta cooking water as necessary, until everything is thoroughly coated in sauce. TIP: If cheese clumps, continue stirring and adding more pasta cooking water until smooth! • Remove from heat and stir in a big squeeze of lemon juice. Season generously with salt and pepper.
• Divide pasta between bowls. Top with remaining parsley, remaining Parmesan, and chili flakes to taste. Add a big squeeze of lemon juice over top and serve with any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious, restaurant-quality taste; some found it a bit bland and suggested adding extra garlic or herbs.
- Ease of prep: Generally easy to make, though a few found the seafood tricky to cook perfectly or prep time longer than expected.
- Suggestions: Consider adding vegetables like broccoli or zucchini; some preferred angel hair pasta over spaghetti for a lighter texture.
- Portions: Generous seafood servings impressed many, though some felt there was too much protein and not enough pasta.
- Freshness: Most enjoyed the quality, but a few received less-than-fresh seafood, highlighting the importance of proper packaging.
Reviews from our home cooks
This was an easy and fast recipe to make. My boyfriend especially liked it. Very light and delicious. I don't like when scampi is too rich and makes me feel a little yucky, so I appreciated the lightness and delicious complexity of flavor. Super generous with the scallops and shrimp, too.
Beautiful flavor. Fragrant lemon and garlic, buttery shrimp... everything came together easily and was better than I expected. The scallops almost ruined it for me. They were a little too fishy tasting and a bit chewy. I removed them and the dish was delish. I used a little more garlic than the recipe called for - 3 larger cloves, grated. And I zested a second lemon to use in the sauce - added with the garlic for another layer of lemony goodness. Finally, swapped the parsely for basil. C'est manifique!
We loved this recipe. The amount of shrimp and scallops was incredible. Loved the sauce and the amount of food provided 4 servings.
This recipe was very good and delicious. The chili flakes added a nice spice to the shrimp and scallops. You will like this if you are a seafood fan!
I cooked the scallops separately and ate them as an appetizer. They were very fresh and delicious! The shrimp scampi was delicious! One of my favorite meals so far.
This dish was the biggest hit yet. I was overjoyed with the generous seafood portions! The garlic, parmesan and parsley combination were wonderful with the seafood and pasta and the crushed red pepper kicked it up a notch. Delicious!! 3 out of 4 of my family opted out of the additional lemon juice, but I added a squeeze to mine and it added a refreshing burst of flavor.
Delicious! Recommend you change the instructions to cook the shrimp and scallops separately and not crowd the pan if you want a nice sear.
AMAZING!! Super delicious and appreciated the detailed instructions for cooking scallops and shrimp since I hadn't cooked scallops before so was intimidated. Also, great portion size and the wine tip was great too. My bf loved it!
Shrimp and scallops should cook for different lengths of time. The recipe calls for them to be cooked in the same pan for the same amount of time, which means half the protein in the dish is overcooked.
This was really good. The flavor was not lacking at all. The combination of ingredients was immaculate. My only complaint was that when I followed instructions as written my scallops got a little overcooked and a few of my shrimp did too! But no fault to Hello Fresh!
