Shrimp and Scallop Scampi


This shrimp and scallop scampi is absolutely restaurant quality and It’s easy to make right in the comfort of your kitchen.


  • 1 pound linguini
  • 2 tablespoon butter
  • 4 tablespoons extra virgin olive oil, plus more for drizzling
  • 4 Large scallops cut in half.
  • 2 cloves garlic, sliced
  • Pinch red pepper flakes, optional
  • 20 large shrimp, about 1 pound, peeled and deveined, tail off
  • Sea salt and freshly ground black pepper
  • 1/2 cup of white wine (I used sauvignon blanc)
  • 1/2 lime, juiced
  • 1/4 cup finely chopped parsley leaves
  • Mozzarella cheese for topping


  1. Cook the linguini as instructed on the package.
  2. Peel and clean the shrimp. Season the shrimp and scallops with a pinch of salt.
  3. In a large skillet, melt 2 tablespoons butter and 2 tablespoons olive oil together over medium-high heat.
  4. Add the shrimp, scallops, garlic, and red pepper flakes, black pepper, cook for about 2 to 3 minutes.
  5. Add wine and squeeze lime juice and bring to a boil. Add the parsley and gently stir well and allow to cook for another 2-3 minutes.
  6. Once ready, serve the pasta with the shrimp and scallop, drizzle the sauce over the pasta, and drizzle over a bit more olive oil and serve immediately.
  7. Enjoy! Make sure you tag #DinnerWithTayo, I would love to see your dish.

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