Spaghetti with Shrimp and Scallops

Spaghetti ai Gamberi e Cappe Sante

Preparation info

  • Difficulty


  • Serves


Appears in

Giuliano Hazan's Thirty Minute Pasta

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

  • About

In my first book, The Classic Pasta Cookbook, I have a recipe for a seafood lasagne with a shrimp-and-scallop filling that has always received rave reviews. I have adapted that filling as a light and tasty seafood sauce.


  • ½ medium yellow onion
  • 4 tablespoons extra-virgin olive oil
  • 1 medium clove garlic
  • 5–6 sprigs flat-leaf Italian parsley
  • ½ pound large shrimp
  • ½ pound sea scallops
  • Salt
  • 1 pound spaghetti (linguine is also good)
  • ¼ cup dry white wine
  • Freshly ground black pepper


  1. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
  2. Peel and finely chop the onion. Put the olive oil in a 12-inch skillet, add the chopped onion, and place over medium-high heat. Sauté until the onion turns a rich golden color, about 5 minutes.
  3. Peel and finely chop the garlic. Finely chop enough parsley to measure about 1½ tablespoons. Peel the shrimp, devein if necessary, and cut into ½-inch chunks. Cut the scallops into ½-inch dice.
  4. When the water for the pasta is boiling, add about 2 tablespoons salt, add the spaghetti, and stir until all the strands are submerged. Cook until al dente.
  5. Add the garlic and parsley to the sautéed onion and cook, stirring, for about 30 seconds. Raise the heat to high and add the wine. After the wine has almost completely evaporated, add the shrimp and scallops, season with salt and pepper, and cook, stirring often, until the shrimp have turned pink and the scallops are cooked through, 2 to 3 minutes. Add about 2 tablespoons of the pasta water, loosen all the browned bits from the bottom of the pan, then remove from the heat.
  6. When the pasta is done, drain well, toss with the sauce, and serve at once.