This is seriously the best seafood pasta recipe! It includes shrimp, scallops, roasted veggies, and a roasted garlic cheese sauce. DROOL.
You guys. I majorly rushed through this photo shoot because I was SO excited to dive head first into this pasta. And once I did, I instantly fell in love.
Seafood Pasta with Roasted Veggies basically combines everything I love: roasted veggies, scallops, shrimp, garlic and CHEESE. I love roasting the vegetables in the oven before tossing them in the salad because I think it gives them more flavor.
The ingredients in this recipe are super simple, but it definitely doesn’t lack in flavor.
The sauce is made of roasted garlic, olive oil, fresh basil and Manchego cheese. That’s it!! Sounds like a simple list, but the pasta turns out so simple yet delicious.
Of course, the real star of the show is the seafood in this seafood pasta recipe. I’ve always been the biggest fan of scallops. In college, my dad bought me a huge bag of frozen scallops from Costco. I would thaw and sear them in our tiny apartment, and my roommate HATED it because of the smell.
I can’t really say I blame her – cooking seafood never smells amazing. But I crack a window, light a candle, and do it anyways because it’s just so dang delicious.
How to Make Seafood Pasta
The trick to how this dish starts is a cast iron skillet. I’ve said before that I’m a firm believer that everyone needs one, and it’s especially important to make scallops with a crispy golden crust. SO GOOD.
I love roasting the vegetables ahead of time so this dish comes together even quicker.
If your sauce isn’t quite thin enough, I recommend saving a bit of pasta water to thin it out.
How to Customize Seafood Pasta
You can use any seafood you want: shrimp, scallops, salmon, mussels, clams, lobster … mix it up or just choose one.
Vegetables too: you can choose any vegetables you want! I definitely recommend keeping the tomatoes and the roasted garlic, but any other vegetables are fair game: I think eggplant and peppers would pair nicely.
If you don’t have Manchego cheese, I’ve made this recipe with Parmesan Reggiano and it’s also delicious.
Next time you need a fancy and delicious dinner recipe, give this Seafood Pasta with Roasted Veggies a try. It really is the best seafood pasta I’ve ever had (right up there with squid ink pasta in Positano, Italy … haha).
Seafood Pasta with Roasted Veggies
The best seafood pasta recipe with shrimp, scallops, roasted veggies and a roasted garlic cheese sauce.
Ingredients
- 1 bunch asparagus, trimmed and chopped into 1-inch pieces
- 1 cup cherry tomatoes, halved
- 2 cups mushrooms, sliced
- 3 cloves garlic, peeled
- Salt + Pepper, to taste
- Drizzle of olive oil
- 1 box (8 ounces) gluten-free linguine (I use Banza)
- 6 tablespoons olive oil
- 12 large shrimp, peeled and deveined
- 8 scallops (or 16 small scallops)
- 1/2 cup white wine
- 1 cup basil, chopped
- 1 cup Manchego cheese, grated
Instructions
- Preheat oven to 425 degrees.
- Arrange veggies on a large baking sheet. Sprinkle with salt and pepper, drizzle with olive oil, and toss to arrange in a single layer.
- Place the garlic cloves in the center of a small piece of aluminum foil, drizzle with olive oil, and close it into a little pouch. Place on baking sheet. Bake everything for 20 minutes. Remove from oven and set aside. Mash the garlic into a paste.
- Make linguine according to packaging direction.
- While pasta cooks, pat shrimp and scallops dry and sprinkle with salt and pepper. Heat 2 tablespoons olive oil in a cast iron skillet until hot.
- Cook shrimp for about 2 minute per side. Remove and set aside. Cook scallops for about 2 minutes per side. Remove and set aside.
- Add white wine to the pan and scrape the bottom to deglaze. Add in the remaining 4 tablespoons olive oil and the roasted garlic paste. Saute for 1 minute. Add chopped basil and saute for 30 seconds, just until wilted.
- In a large bowl, combine pasta, veggies, shrimp, scallops, and garlic basil sauce. Season with salt and pepper and stir. Add cheese and stir once more to combine. Serve immediately.
Notes
- Make sure the scallops are very dry before you cook them. Also, make sure the pan is very hot, and that you don't touch the scallops before it's time to flip them.
- You can also make the vegetables by sautéing them in a pan. Use any seasonal vegetables you have on hand!
- Inspired by Shrimp and Scallop Linguine with Veggies in True Roots Cookbook.
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Mom
Monday 17th of May 2021
I can’t wait to try this. Looks so yummy. Thanks for sharing
naomi
Thursday 13th of May 2021
how many does this serve? keen to try it out! looks great!
Laurie A Tipton
Saturday 17th of April 2021
I have a question: can I use dried basil? My local store only has fresh basil in .5 ounce containers. Thanks!
15-Minute Chicken Sausage Pasta Meal Prep Bowls
Sunday 7th of March 2021
[…] Seafood Pasta with Roasted Vegetables is one of my all time favorite recipes. I make it almost once a […]
Seafood Pasta with Roasted Veggies | Healthydietplans.org
Wednesday 11th of September 2019
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Mk
Thursday 18th of November 2021
Cutting your veggies and roasting them ahead of time loses a lot of nutritional value. It depends on the vegetables that you are using. Maybe you should know that as you are attempting to pretend to be a professional