BBQ Shrimp and Scallops with Pasta is a rich, indulgent dish that combines the smoky, sweet flavours of barbecue with the delicate, buttery taste of seafood. Succulent shrimp and tender scallops are seared to perfection and coated in a tangy, slightly spicy BBQ sauce, then tossed with al dente pasta (such as linguine, fettuccine, or penne). The dish is often finished with a sprinkle of fresh herbs like parsley or cilantro, a squeeze of lemon for brightness, and a drizzle of olive oil or extra BBQ sauce for added richness.
This meal strikes a perfect balance between hearty and refined, making it ideal for a special dinner or a weekend treat. The smoky BBQ flavour pairs beautifully with the sweetness of the seafood, while the pasta soaks up all the delicious sauce, creating a satisfying and flavourful bite every time. Serve it with a side of garlic bread or a fresh green salad to complete the meal.
BBQ Shrimp And Scallops with Pasta
Ingredients
Seafood:
- 12 large shrimp peeled and deveined, tails on or off
- 12 sea scallops muscle removed
Pasta:
- 8 oz 225g pasta (linguine, fettuccine, or spaghetti)
BBQ Sauce:
- 1/2 cup BBQ sauce store-bought or homemade
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 tbsp smoked paprika
- 1 tsp chili powder optional, for heat
- 1 tbsp honey or brown sugar for sweetness
- 1 tbsp soy sauce for umami
- 1 tbsp lemon juice for brightness
Vegetables:
- 1 red bell pepper sliced
- 1 small red onion sliced
- 1 cup cherry tomatoes halved
Garnish:
- Fresh parsley or cilantro chopped
- Lemon wedges
- Grated Parmesan cheese optional
Instructions
- Prepare the BBQ Sauce: In a small bowl, mix the BBQ sauce, olive oil, minced garlic, smoked paprika, chili powder, honey, soy sauce, and lemon juice. Set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Cook the Seafood: Heat a large skillet or grill pan over medium-high heat. Add 1 tbsp olive oil. Pat the shrimp and scallops dry with paper towels and season lightly with salt and pepper. Sear the scallops for 2-3 minutes per side until golden brown and cooked through. Remove and set aside. In the same pan, cook the shrimp for 2-3 minutes per side until pink and opaque. Remove and set aside.
- Cook the Vegetables: In the same skillet, add a bit more olive oil if needed. Sauté the red bell pepper, red onion, and cherry tomatoes for 4-5 minutes until softened.
- Combine Everything: Add the cooked pasta to the skillet with the vegetables. Pour in the BBQ sauce and toss to coat. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Gently fold in the cooked shrimp and scallops, heating everything through for 1-2 minutes.
- Serve: Divide the pasta and seafood among plates. Garnish with fresh parsley or cilantro, a squeeze of lemon juice, and a sprinkle of Parmesan cheese if desired. Serve with lemon wedges on the side. For a smoky flavour, grill the shrimp and scallops instead of pan-searing.Use your favourite BBQ sauce or make a homemade version for a personalized touch.Add a pinch of red pepper flakes for extra heat.
