Seafood Scampi

Seafood Scampi is by far the best seafood pasta with lemon and buttery sauce you'll ever have the pleasure of eating!

This pasta-perfect dinner is perfect for the Christmas eve holiday, special occasions, or hosting a dinner party.

The best part is you can really add any kind of seafood you like the sauce is so delicious you'll want to drink it so have some soft breadsticks or garlic bread on the tables for dipping it in.

We never have leftovers no matter how much I make it's never enough because it's so delicious.

I just love the simplicity and it's full of flavor and so delicious.

This seafood pasta is the best ever and I am a huge fan of this dish and have printed this off for many family and friends.

Our family enjoys this dish often throughout the year but a must as part of the 7 Fishes on Christmas Eve for the holiday season.

If you're looking for the best combinations of seafood all in one pan bursting with a buttery flavor and wine, look no further this is a winner for sure.

Scroll down and print off the recipe.

Calling All Seafood Lovers!

This is an easy seafood lover's dream meal.


This is a lemony sauce with a butter garlic flavor that is the perfect pairing with seafood to pour over any pasta.


I love the ease of this recipe and how fast this comes together for any weeknight dinner.


Delicious to eat and so pretty to serve.


My baked haddock with shrimp and zucchini is another favorite of mine.

Ingredients You Will Need:

• flounder fillets or other white fish like cod, haddock, sea bass or halibut
• cleaned and deveined shrimp with tails off
• crab meat fresh or canned, lobster or scallops or all of them
• lemon sliced
• white wine
• butter
• chicken broth
• minced garlic
• fresh parsley
• salt and pepper to taste
• olive oil
• See recipe card for more
• Optional: red pepper flakes to taste, 10 ounces of chopped spinach
• Other fish suggestions: mussels, unbreaded calamari rings, clams, snook, redfish,

Any Seafood Can Be Used!

• Clams
• Mahi Mahi
• Grouper
• Salmon
• Cod
• Shrimp
• Calamari
• Mussels
• Crab legs
• Lobster

Options and Additions

• fresh spinach leaves
• boiled escarole
• boiled white or brown rice instead of pasta
• zucchini noodles
• cauliflower rice

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Stuffed Flounder with Shrimp and Crab

Tips

1. Don't overcook the seafood you're using
2. use only fresh ingredients for the best results
3. for spicy add some hot sauce to taste or more cayenne pepper
4. for those allergic to seafood use sauteed chicken breast
5. for a low-fat version use all chicken broth, not wine

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Seafood Lovers!

If you love seafood this Seafood and Crab Lemon Scampi is the best ever and so easy to make.


You can add whatever you love to it and the sauce is what makes this dish spectacular.


My family loves this and asks for it often, especially as part of our 7 Fishes tradition on Christmas Eve.

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Italian, French, American

Yield: 12

Author: Claudia Lamascolo

Seafood Scampi

Seafood Scampi is by far the best seafood pasta with lemon and buttery sauce you'll ever have the pleasure of eating

Prep time: 10 MinCook time: 16 MinTotal time: 26 Min

Ingredients

• 1 lb flounder fillets or other fish like cod, haddock, sea bass, salmon or halibut cut up into small pieces
• 1 lb cleaned and deveined shrimp with tails off
• 1 lb crab meat fresh or canned, lobster scallops or a medley
• 1/4 cup white wine
• 1/4 cup freshly squeezed lemon juice seeds removed
• 4 tablespoons butter
• 1 - 12 to 15 ounces or more of can chicken broth ( or more depending on if you use more than 3 pounds of assorted seafood you may need another cup)
• 1 tablespoon minced garlic
• 1 teaspoon granulated garlic
• 1 teaspoon dill weed more for garnish
• 2 tablespoons chopped flat-leaf fresh parsley more for garnish
• salt and pepper to taste
• olive oil
• Fresh lemon slices or wedges seeds removed
• Optional: if you would like a thicker sauce, use 2 tablespoons of cornstarch and around 1/4 cup of cold water, dissolve and pour into the sauce when the fish is cooked to thicken.
• Garnishes:
• lemon wedges
• grated Pecorino Romano cheese
• red pepper flakes to taste
• Other fish suggestions:
• mussels, unbreaded calamari rings, clams, snook, redfish, scallops, lobster, flounder, haddock,
• Pasta of choice boiled to package instructions and drained we use either linguine or angel hair or vermicelli

Instructions

1. In a large saucepan saute the garlic and 3 tablespoons olive oil until fragrant around a minute or two.
2. Add the butter, lemon juice, chicken broth use more if needed, granulated garlic powder, wine, and parsley bring to a boil.
3. Note: thicker seafood will need more time to cook. Start large thick pieces in the sauce to cook before adding shellfish that cooks much faster.
4. Most raw shrimp will look translucent whitish or gray, while most cooked shrimp will be pink and white. Mussels need to all open if they don't throw them away.
5. Add all the fish and simmer until tender and the shrimp is pink around 4 minutes to 8 minutes.
6. Stir in any herbs for flavor and stir, add some sliced lemons.
7. Taste the sauce and add salt, and pepper to taste and more granulated garlic if needed taste.
8. As previously mentions for thicker sauce add 3 tablespoons of cornstarch and 1/4 cup of cold water and add at the end to thicken the sauce.
9. Assembly:
10. Add the pasta to a large pasta bowl, and pour the sauce on the pasta.
11. Serve with lemon wedges, red pepper flakes, fresh dill, and parsley as a garnish.
12. Pour all the seafood over the boiled and drained pasta.
13. Store leftovers covered for up to two days in the refrigerator.

Notes

Tips

1. Don't overcook the seafood you're using
2. use only fresh ingredients for the best results
3. for spicy add some hot sauce to taste or more cayenne pepper
4. for those allergic to seafood use sauteed chicken breast
5. for a low-fat version use all chicken broth, not wine

Any Seafood Can Be Used

• Clams
• Mahi Mahi
• Grouper
• Salmon
• Cod
• Shrimp
• Calamari
• Mussels
• Crab legs
• Lobster

Nutrition Facts

Calories

262.53

Fat (grams)

7.22

Sat. Fat (grams)

3.3

Carbs (grams)

30.02

Fiber (grams)

1.58

Net carbs

28.45

Sugar (grams)

1.54

Protein (grams)

18.37

Sodium (milligrams)

215.17

Cholesterol (grams)

90.83

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https://www.whatscookinitalianstylecuisine.com/2015/12/seafood-and-crab-lemon-scampi-recipe.html

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Disclosure: This recipe was originally shared in 2015. It was edited and re-published in 2020.