Spaghettini with Shrimp, Baby Scallops, Cremini Mushrooms and Sun-Dried Tomatoes
Spaghettini with Shrimp, Baby Scallops, Cremini Mushrooms and Sun-Dried Tomatoes is a beautiful seafood pasta made with tender shrimp, delicate scallops, earthy mushrooms, garlic, olive oil, Calabrese hot pepper, white wine, and a bright finish of lemon.
This dish feels rustic, elegant, and full of Mediterranean warmth. The garlic olive oil sauce coats the thin pasta lightly, while the seafood adds sweetness, the mushrooms bring depth, and the sun-dried tomatoes give rich, concentrated flavor.
It is the kind of pasta that feels special without being heavy. Every bite is glossy, savory, slightly spicy, and layered with the taste of the sea, garlic, mushrooms, and warm Italian flavor.
Why People Will Love Spaghettini with Shrimp, Baby Scallops, Cremini Mushrooms and Sun-Dried Tomatoes Recipe
It is elegant, flavorful, and restaurant-style.
Shrimp adds sweet, juicy seafood flavor.
Baby scallops bring a delicate, tender texture.
Cremini mushrooms add earthy depth and richness.
Garlic and olive oil create a fragrant, classic Italian-style sauce.
Calabrese hot pepper gives the pasta bold heat and character.
Sun-dried tomatoes add sweet, tangy, concentrated flavor.
Spaghettini keeps the dish light and delicate.
White wine adds brightness and helps lift the sauce.
Lemon juice gives the final dish a fresh, clean finish.
It feels luxurious without using a heavy cream sauce.
Every bite is garlicky, briny, earthy, spicy, glossy, and deeply satisfying.
Key Ingredients
Spaghettini:
Spaghettini is thin and delicate, making it perfect for a light garlic olive oil sauce. It absorbs flavor quickly without making the dish feel heavy.
Shrimp:
Shrimp adds sweetness, firmness, and beautiful seafood flavor. Searing it first gives the pasta a richer, slightly caramelized taste.
Baby Scallops:
Baby scallops bring tenderness and a mild ocean sweetness. They cook quickly and blend beautifully into the pasta.
Cremini Mushrooms:
Cremini mushrooms add earthy flavor, soft texture, and deep savory notes that balance the seafood.
Olive Oil:
Olive oil is the heart of the sauce. It carries the garlic, pepper, sun-dried tomato, and seafood flavor through the pasta.
Garlic:
Garlic gives the dish warmth, aroma, and classic Italian comfort.
Sun-Dried Tomatoes:
Sun-dried tomatoes add sweet, tangy richness and a slightly chewy texture. They make the sauce taste more layered.
Calabrese Hot Pepper Paste:
Calabrese pepper brings bold heat, smoky depth, and Southern Italian-style spice.
White Wine:
White wine helps deglaze the pan and adds brightness to the sauce.
Pasta Water:
Reserved pasta water helps the olive oil sauce cling to the spaghettini and creates a glossy finish.
Butter:
Butter is optional, but it gives the sauce extra silkiness and richness.
Parsley and Lemon Juice:
Parsley adds freshness, while lemon juice brightens the seafood and balances the olive oil.
Expert Tips
Pat the shrimp and scallops dry before cooking so they sear instead of steam.
Cook the shrimp only until pink and lightly browned.
Cook baby scallops briefly so they stay tender.
Remove the seafood from the pan before cooking the mushrooms to prevent overcooking.
Brown the mushrooms well so they develop deep flavor.
Add garlic after the mushrooms are cooked so it does not burn.
Use Calabrese hot pepper paste carefully because it can be spicy.
Reserve pasta water before draining the spaghettini.
Toss the pasta with pasta water and olive oil until glossy.
Add the seafood back at the end only to warm it through.
Finish with lemon juice to brighten the whole dish.
Serve immediately because seafood pasta is best fresh.
Spaghettini with Shrimp, Baby Scallops, Cremini Mushrooms and Sun-Dried Tomatoes
Ingredients
12 ounces spaghettini
1 pound large shrimp, peeled and deveined
8 ounces baby scallops
8 ounces cremini mushrooms, sliced
1/3 cup olive oil
5 to 6 garlic cloves, minced or thinly sliced
1/4 cup sun-dried tomatoes, chopped
1 to 2 teaspoons Calabrese hot pepper paste, or to taste
1/2 cup dry white wine, optional
1/2 cup reserved pasta water, plus more if needed
1 tablespoon butter, optional for extra richness
1 tablespoon fresh parsley, chopped
1 teaspoon Italian seasoning, optional
1/2 teaspoon black pepper
Salt, to taste
Fresh lemon juice, to finish
Extra olive oil, for serving
Instructions
Bring a large pot of salted water to a boil.
Cook the spaghettini until al dente according to the package instructions.
Before draining, reserve about 1 cup of the pasta water.
Drain the pasta and set it aside.
Pat the shrimp and baby scallops dry with paper towels.
Season them lightly with salt, black pepper, and a small pinch of Italian seasoning if using.
In a large skillet, heat 2 tablespoons olive oil over medium-high heat.
Add the shrimp and sear for 1 to 2 minutes per side, or until lightly browned and just cooked through.
Remove the shrimp from the skillet and set aside.
Add the baby scallops to the same skillet.
Cook for 1 to 2 minutes, just until they turn opaque and lightly golden.
Remove the scallops and set them aside with the shrimp.
Add a little more olive oil to the skillet if needed.
Add the sliced cremini mushrooms and cook for 5 to 7 minutes, stirring occasionally, until they release their moisture and begin to brown.
Add the garlic and cook for about 30 seconds to 1 minute, just until fragrant.
Stir in the chopped sun-dried tomatoes and Calabrese hot pepper paste.
Cook for another minute so the oil becomes fragrant and slightly spicy.
Pour in the white wine if using.
Let it simmer for 1 to 2 minutes, scraping the bottom of the skillet to lift up all the flavorful browned bits.
Add the cooked spaghettini to the skillet.
Pour in about 1/2 cup reserved pasta water and toss well until the pasta is glossy and coated in the garlic olive oil sauce.
Add the butter if using, and toss until melted.
Return the shrimp and baby scallops to the skillet.
Gently toss everything together for 1 to 2 minutes, just until the seafood is warmed through.
Taste and adjust with more salt, black pepper, Calabrese pepper, pasta water, or olive oil as needed.
Finish with chopped parsley and a squeeze of fresh lemon juice.
Serve immediately while hot, glossy, and fragrant.
Notes
This pasta should be light but flavorful, with the olive oil coating the noodles instead of becoming a heavy cream sauce.
Do not overcook the shrimp or scallops, because seafood can become rubbery quickly.
Cremini mushrooms add deep earthy flavor and pair beautifully with the garlic, hot pepper, and sun-dried tomatoes.
Calabrese hot pepper gives the dish a bold spicy flavor. Start with a small amount and add more if you like stronger heat.
Sun-dried tomatoes add sweetness, richness, and a slightly chewy texture.
A little pasta water helps the olive oil sauce cling to the spaghettini.
Serve with crusty bread, a green salad, or roasted vegetables.
Important Notes When Making Spaghettini with Shrimp, Baby Scallops, Cremini Mushrooms and Sun-Dried Tomatoes
Do not overcook the shrimp or scallops, or they may become rubbery.
Baby scallops cook very quickly and need only a short time in the pan.
The sauce should be light and glossy, not thick or creamy.
Pasta water is important because it helps bind the sauce.
Sun-dried tomatoes can be salty, so taste before adding too much salt.
Calabrese hot pepper paste can be adjusted to your spice preference.
White wine is optional and can be replaced with chicken broth or seafood broth.
Spaghettini cooks quickly, so watch it closely.
Leftovers can be reheated, but seafood is best when served fresh.
Add a little olive oil or broth when reheating to loosen the pasta.
How to Enjoy Spaghettini with Shrimp, Baby Scallops, Cremini Mushrooms and Sun-Dried Tomatoes After Cooking
After the Spaghettini with Shrimp, Baby Scallops, Cremini Mushrooms and Sun-Dried Tomatoes is finished, serve it immediately while the pasta is hot, glossy, and fragrant.
Use shallow bowls or wide plates so the shrimp, scallops, mushrooms, and sun-dried tomatoes can sit beautifully over the spaghettini. Finish each serving with chopped parsley, a squeeze of fresh lemon juice, extra black pepper, and a light drizzle of olive oil.
This pasta pairs beautifully with crusty bread, garlic bread, a simple green salad, roasted asparagus, grilled zucchini, or a tomato cucumber salad. The bread is especially good for soaking up the garlicky olive oil sauce.
For a more elegant dinner, serve it with sparkling water with lemon, iced tea, or a crisp dry white wine. The bright drink helps balance the garlic, olive oil, seafood, and Calabrese pepper.
Enjoy it slowly while the seafood is tender and the pasta is still silky. This is a dish best eaten fresh, when the sauce clings lightly to the noodles and every bite still tastes bright, warm, and full of seafood flavor.
Nutrition Information
Approximate nutrition per serving, based on 4 servings:
Calories: 705 kcal | Total Fat: 23 g | Saturated Fat: 5 g | Monounsaturated Fat: 14 g | Polyunsaturated Fat: 2.5 g | Cholesterol: 175 mg | Sodium: 620–1,050 mg depending on shrimp, scallops, sun-dried tomatoes, Calabrese pepper paste, added salt, and pasta water | Total Carbohydrates: 70 g | Dietary Fiber: 4 g | Sugars: 5 g | Protein: 48 g
Additional estimate:
Calcium: 110–210 mg | Potassium: 750–1,150 mg | Iron: 4–6 mg | Vitamin A: 350–800 IU | Vitamin C: 12–30 mg | Vitamin B12: 2–5 mcg
Frequently Asked Questions:
What is Spaghettini with Shrimp, Baby Scallops, Cremini Mushrooms and Sun-Dried Tomatoes?
It is a seafood pasta made with thin spaghettini, shrimp, baby scallops, mushrooms, garlic, olive oil, Calabrese pepper, sun-dried tomatoes, and lemon.
What does this pasta taste like?
It tastes garlicky, savory, slightly spicy, earthy, briny, and bright, with sweet seafood and rich sun-dried tomato flavor.
Is this pasta spicy?
It has a noticeable spicy kick from the Calabrese hot pepper paste, but you can use less for a milder dish.
What can I serve with this seafood pasta?
Serve it with crusty bread, garlic bread, salad, roasted vegetables, grilled asparagus, or a light tomato salad.
Is this dish heavy or light?
It is flavorful and rich from olive oil and seafood, but it is lighter than cream-based pasta because the sauce is made with garlic, oil, wine, and pasta water.
Can I use frozen shrimp and scallops?
Yes. Thaw them completely and pat them very dry before cooking so they sear properly instead of releasing too much water.
How do I keep shrimp and scallops from becoming rubbery?
Cook them briefly, remove them from the pan, and add them back only at the end to warm through.
Can I replace Calabrese hot pepper paste?
Yes. You can use crushed red pepper flakes, chili oil, Calabrian chili paste, or a small amount of hot pepper sauce.
Can I make this without white wine?
Yes. Replace the wine with chicken broth, seafood broth, or extra reserved pasta water with a squeeze of lemon.
Why is pasta water important in this recipe?
Pasta water contains starch, which helps the olive oil sauce cling to the spaghettini and gives the pasta a glossy, silky texture.