Garlic Butter White Wine Seafood Pasta – golden pan seared scallops and tender pasta tossed in a simple, flavor-packed garlic butter white wine sauce with fresh herbs.
This is an easy seafood pasta recipe for two, perfect for date night or any special occasion.
It’s an easy, impressive dish loaded with irresistible garlic butter flavor made from simple ingredients and it’s packed with fresh flavor.
Why this recipe works:
Delicious seafood – scallops or garlicky shrimp – at home anytime for way less than restaurants.
This is an easy recipe with step by step instructions for a restaurant quality seafood dish.
Change up the seafood with what’s fresh and on sale where you shop.
Ingredients for Garlic Butter White Wine Seafood Pasta:
- pasta cooked to al dente
- sea scallops
- olive oil
- butter
- sea salt and black pepper
- fresh garlic cloves
- dry white wine (pinot grigio or sauvignon blanc)
- capers
- fresh dill and parsley
- whole lemon cut in wedges
Tips for cooking scallops
- Prep ingredients before cooking because this recipe whips up fast!
- Remove any muscles from the side of the scallops before cooking if they’re still intact.
- Pat the scallops VERY DRY using paper towels to get a nice golden sear.
- Generously season scallops with sea salt and pepper.
- Let the scallops sear without fussing with them.
- If the scallops don’t release easily, don’t force them. Cook a few more seconds then flip them over when they’re golden and ready.
Variations to this recipe:
- Use a combination of fresh seafood such as raw shrimp and scallops.
- Substitute shrimp if you can’t find good quality fresh sea scallops.
- Bay scallops or other fresh seafood would also work well in this recipe.
- Try other types of pasta like angel hair or or linguine.
- Wilt fresh spinach into the sauce.
- Add a jar of drained marinated artichoke hearts.
- Grate parmesan cheese before serving.
- Sauvignon Blanc was used – can sub seafood stock instead.
- A pinch of red pepper flakes is a great option for a little kick.
- Grate in lemon zest.
How to make White Wine Seafood Pasta:
Remove scallops from the refrigerator and bring to room temperature.
Dry REALLY WELL using paper towels. This is important because liquid left on the scallops will steam instead of getting a nice, golden sear.
Bring a large pot of water to a boil. Salt generously then add pasta. Cook per package directions to al dente.
Remove 1/4 cup of the pasta water and reserve then drain. Give the pasta a light drizzle of olive oil and toss to keep the pasta from sticking together.
COOKING THE SCALLOPS:
Remove side muscle if your scallops have them then generously season with sea salt and fresh cracked black pepper.
Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add scallops to hot oil in a single layer, seasoned side down then salt and pepper the opposite side.
Cook 2-3 minutes – don’t fuss with the scallops during this time!
Flip the scallops to the other side (they should be golden brown and release easily – if not let them cook a few more seconds).
Cook 1 1/2 to 2 more minutes them transfer the scallops to a plate and tent with foil.
Reduce heat to low, melt butter into the skillet then drop in minced garlic and the remaining tablespoon of olive oil.
Cook 30 seconds stirring constantly so the garlic doesn’t burn.
Pour in the wine and simmer 2-3 minutes or until it’s reduced by about half scraping any browned bits from the bottom of the skillet. Add the parsley, dill, capers and the fresh lemon juice from 1-2 wedges of lemon (to taste). Season with a pinch of salt and black pepper to taste.
Assembling the seafood pasta:
Transfer the cooked pasta to the garlic butter sauce, then gently toss to coat well. If your sauce is too thick, add a splash of pasta water (throw away the rest).
Nestle the scallops into the pasta and garnish with parsley or small sprigs of dill then serve right away with lemon wedges or lemon slices.
Best sides with Seafood Pasta:
I highly recommend some good crusty bread for sopping up every last drop of garlicky white wine butter sauce.
Garlic bread – warm cheesy breadsticks made simply from pizza dough.
Green Beans – fresh beans cooked to tender-crisp in just 6 minutes – no blanching or draining.
Air Fryer Broccoli – tender broccoli air fried with crispy browned edges.
New England Clam Chowder – classic recipe comes together in just 30 minutes. Loaded with clams and potatoes in a creamy broth.
How to store leftover Seafood Pasta:
Cool completely then transfer leftover Seafood Pasta to an airtight container. Store in the fridge up to 3 days. Reheat pasta gently with a splash of stock or water. Reheat scallops separately to avoid overcooking.
More easy seafood recipes:
Salmon with Cucumber Dill Sauce
Full details in the printable recipe card below. Enjoy!
You can also FOLLOW ME on Facebook, Instagram and Pinterest for more easy, tasty recipes!
Best Seafood Pasta
Equipment
- large skillet
Ingredients
- 6 ounces pasta cooked to al dente
- 6-8 large sea scallops 3-4 per person
- 2 tablespoons olive oil divided
- 3 tablespoons butter
- sea salt and fresh cracked pepper to taste
- 2 large garlic cloves minced
- 1/3 cup dry white wine can sub seafood stock
- 2 tablespoons capers or more to taste
- 1 tablespoon fresh dill finely chopped + extra for garnish
- 2 tablespoons fresh parsley finely chopped + extra for garnish
- 1 whole lemon cut in wedges
- You’ll also want a plate for the scallops after cooking and some aluminum foil to keep them warm.
Instructions
PREP:
- Remove the scallops from the refrigerator and bring to room temperature. Dry REALLY WELL using paper towels.
THE PASTA:
- Bring a large pot of salted water to a boil. Cook pasta per package directions to al dente. Remove 1/4 cup of the pasta water. Reserve then drain the rest. Give the pasta a light drizzle of olive oil and toss so it doesn't stick together.
COOKING THE SCALLOPS:
- Generously season the scallops with salt and fresh cracked black pepper.
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Once the oil is hot add the scallops seasoned side down then season the opposite side.
- Cook 2 minutes – don’t fuss with the scallops during this time. Flip the scallops to the other side (they should be golden brown and release easily – if they don’t, let them cook a few more seconds).
- Cook 1 1/2 to 2 more minutes then remove from the skillet to the plate and tent with aluminum foil to keep warm.
THE SAUCE:
- Reduce heat to low, add butter then drop in the minced garlic and remaining tablespoon of olive oil.
- Cook 30 seconds stirring constantly so the garlic doesn’t burn.
- Pour in the wine and cook 2-3 minutes or until the wine is reduced by about half scraping any browned bits from the bottom of the skillet.
- Add parsley, dill, capers and 1-2 wedges of lemon juice (to taste). Season with salt and pepper.
- Transfer the pasta to the skillet then gently toss to coat the well. If your sauce is too thick, add a splash of pasta water (discard any unused).Nestle the scallops into the pasta. Garnish with parsley, a couple sprigs of dill serve right away with lemon wedges or lemon slices.
I no longer get emails from you. I’m resubscribing.
Hi Sandy – I’m so sorry but I’m happy you’re resubscribing. Have you checked your spam or junk folder? Sometimes things get sent there by mistake. — Bernie