Southern Coastal Seafood Scampi

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🦐 Southern Coastal Seafood Scampi

Servings: 4–6
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

🛒 Ingredients

Seafood

  • 1 lb (450 g) large shrimp, peeled and deveined
  • ½ lb (225 g) sea scallops, patted dry
  • ½ lb (225 g) lump crab meat, picked over for shells
  • 12 oz (340 g) linguine or angel hair pasta

Garlic Butter Scampi Sauce

  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 6 cloves garlic, minced
  • ½ cup dry white wine or seafood/chicken broth
  • 1 cup heavy cream
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon smoked paprika
  • ¼ teaspoon red pepper flakes, or more to taste
  • ½ teaspoon Old Bay seasoning
  • Salt and freshly ground black pepper, to taste
  • ½ cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Optional Southern-Style Additions

  • ½ cup diced bell pepper
  • ½ cup sliced mushrooms
  • 2 tablespoons chopped green onions
  • Extra lemon wedges for serving

👩‍🍳 Instructions

1. Cook the pasta

Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente.

Reserve about 1 cup of pasta water, then drain the pasta.

2. Season the seafood

Pat the shrimp and scallops dry. Season lightly with Old Bay, smoked paprika, salt, and black pepper.

3. Sear the scallops

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Add the scallops and sear for about 2–3 minutes per side, until golden brown. Remove them from the skillet and set aside.

4. Cook the shrimp

Add the remaining olive oil to the skillet. Add the shrimp and cook for approximately 1–2 minutes per side, just until pink and opaque.

Remove the shrimp and set aside with the scallops.

5. Make the garlic-butter sauce

Reduce the heat to medium. Add the butter.

Add the minced garlic and optional bell pepper and mushrooms. Sauté for 1–2 minutes, being careful not to burn the garlic.

Pour in the white wine or broth and scrape up any browned bits from the bottom of the skillet.

Simmer for 2–3 minutes.

6. Make it creamy

Stir in the heavy cream, lemon juice, lemon zest, smoked paprika, red pepper flakes, and Old Bay.

Simmer gently for 3–4 minutes, until slightly thickened.

Stir in the Parmesan cheese until melted and smooth.

7. Add the seafood

Gently return the shrimp and scallops to the skillet.

Fold in the lump crab meat last so it stays in nice pieces. Warm everything together for about 1–2 minutes.

8. Toss with pasta

Add the cooked pasta and toss gently to coat.

If the sauce is too thick, add reserved pasta water 1–2 tablespoons at a time until you reach your preferred consistency.

9. Garnish and serve

Sprinkle with fresh parsley and green onions.

Serve immediately with lemon wedges and extra Parmesan.

🍋 Southern Coastal Tip

For an extra coastal kick, add a little more Old Bay and red pepper flakes, or toss in ½ lb of chopped lobster meat along with the crab.

Important: Cook seafood until shrimp and scallops are opaque and firm, and crab is heated through. Avoid overcooking the seafood so it stays tender.

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