Here’s a rich, restaurant-style Scallop (or Shrimp) Spaghetti in Creamy White Wine Butter Garlic Sauce with Capers recipe that’s easy enough for a weeknight but fancy enough for guests.
🦪 Scallop (or Shrimp) Spaghetti with Creamy White Wine Butter Garlic Sauce & Capers
Servings: 2–3
Prep Time: 10 min
Cook Time: 20 min
Ingredients
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8 oz (225g) spaghetti
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1 lb (450g) large sea scallops (or shrimp, peeled & deveined)
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2 tbsp olive oil
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2 tbsp unsalted butter, divided
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4 cloves garlic, minced
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½ cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
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½ cup heavy cream
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2 tbsp capers, drained
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Salt & pepper, to taste
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Juice of ½ lemon
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Fresh parsley, chopped, for garnish
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Freshly grated Parmesan, optional
Instructions
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Prepare pasta
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Boil spaghetti in salted water until al dente. Reserve ½ cup pasta water and drain.
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Sear scallops/shrimp
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Pat scallops or shrimp dry and season lightly with salt & pepper.
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Heat olive oil + 1 tbsp butter in a large skillet over medium-high.
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Add scallops and cook about 2 min per side (shrimp: 1–2 min per side) until golden and just cooked. Remove and set aside.
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Make the sauce
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Lower heat to medium. Add remaining 1 tbsp butter and garlic; sauté 30 seconds until fragrant.
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Pour in white wine; let it simmer 2–3 min to reduce by half.
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Stir in heavy cream and capers. Simmer gently until slightly thickened (2–3 min).
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Combine
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Return scallops/shrimp to skillet. Add pasta and toss, adding a splash of pasta water if needed for a silky sauce.
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Stir in lemon juice, taste, and adjust seasoning.
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Serve
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Garnish with parsley and Parmesan (if using). Serve immediately.
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💡 Tips for Success:
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Make sure scallops/shrimp are completely dry before searing so they caramelize instead of steaming.
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Use freshly grated Parmesan for the best melt and flavor.
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Don’t overcook seafood — it should be just opaque and tender.
