How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Shrimp And Scallops With Pesto Pasta?

You need 8 ingredients. The key ingredients include: 8 ounces uncooked spaghetti or 8 ounces fettuccine pasta, 1 lb asparagus, trimmed and cut into 2 inch pieces, 3/4 lb jumbo shrimp, peeled and deveined, 1 lb jumbo scallops, and more.

Is Shrimp And Scallops With Pesto Pasta suitable as seafood?

Yes, Shrimp And Scallops With Pesto Pasta falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Shrimp And Scallops With Pesto Pasta?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp And Scallops With Pesto Pasta Recipe

Name: Shrimp And Scallops With Pesto Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces uncooked spaghetti or 8 ounces fettuccine pasta; 1 lb asparagus, trimmed and cut into 2 inch pieces; 3/4 lb jumbo shrimp, peeled and deveined; 1 lb jumbo scallops; 5 garlic cloves, peeled and chopped; 4 tablespoons olive oil, divided; 1/8 teaspoon crushed red pepper flakes; 1/3 cup basil pesto

Try this homemade Shrimp And Scallops With Pesto Pasta recipe the whole family will love. Made with pasta, jumbo shrimp, jumbo scallops and garlic. Easy…

This Shrimp And Scallops With Pesto Pasta relies on simple, everyday ingredients such as jumbo scallops, olive oil, divided, crushed red pepper flakes and basil pesto. It comes together quickly and makes 4 servings, at about 641 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

8 ounces uncooked spaghetti or 8 ounces fettuccine pasta
1 lb asparagus, trimmed and cut into 2 inch pieces
3/4 lb jumbo shrimp, peeled and deveined
1 lb jumbo scallops
5 garlic cloves, peeled and chopped
4 tablespoons olive oil, divided
1/8 teaspoon crushed red pepper flakes
1/3 cup basil pesto

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
641 kcal
Category
Seafood

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