Seafood Basil Pasta

By Thursday, August 8, 2013

I probably could call this post “what to do with leftover small amounts of uncooked seafood”, but that doesn’t sound very appetizing, does it?


No, I think I’ll stick with Seafood Basil Pasta. And this glorious photo. Yum.

Before I get to the recipe, I have some great news – I have managed to keep my basil plant alive for a month! Remarkable, seeing as I’ve killed every other basil plant almost immediately. And I think I’ve owned upwards of a half dozen. Apparently green thumbs are not hereditary (or it skips a generation), since my Daddy is the best gardener ever. Sigh.

Moving on to this delicious, easy pasta. How did I come up with the recipe, you might ask? Well, for whatever reason (probably due to my obsession with weighing EVERYTHING on my nifty food scale) I had about a cup of raw shrimp and a cup of raw scallops kickin’ around my freezer. I figured there had to be a billion easy, quick recipes for seafood pasta out there, and a quick Google search landed me at The Pioneer Woman‘s blog.

When people learn that I’m a food blogger, 80% of the time they recommend The Pioneer Woman to me, so she must be pretty popular. She’s growing on me, especially after discovering this recipe (which I changed up quite a bit, although the principle remains the same).

My Other Half absolutely loved this one. He even suggested I make it for a dinner party! It’s perfect for summer.

Seafood Basil Pasta


  • 2 tbsps olive oil
  • 2 tbsps margarine
  • 1 cup scallops
  • 1 cup shrimp
  • 4 tsps minced garlic
  • 1/2 can whole tomatoes, with juice
  • salt and pepper, to taste
  • 1/4 tspred pepper flakes
  • 1/4 cup fresh basil leaves, chopped
  • 12 oz pasta


  1. Cook pasta and drain. Heat olive oil and margarine in a large frying pan. Cook scallops just until they become golden. Remove to a plate and set aside. Add another tablespoon of both olive oil and margarine to the skillet. Throw in shrimp and brown them, too. Remove to a plate and set aside. Cook the garlic for 30 seconds, then pour in the tomatoes (including juice). Add salt, pepper, and red pepper flakes, then cook the sauce over medium-high heat for about 10 minutes, breaking up the tomatoes with the back of a spoon. Add pasta and seafood. Toss to coat. Sprinkle generously with basil and serve.


Adapted from The Pioneer Woman

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