Go Back
+ servings

Sea Scallop and Shrimp Scampi with Spinach Tagliatelle

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 4


  • 1 pound Colavita Spinach Tagliatelle
  • 1 pound cleaned sea scallops
  • salt and black pepper
  • 2 tablespoons + ¼ cup Colavita Extra Virgin Olive Oil
  • 6 cloves of garlic finely minced
  • ½ teaspoon red pepper flakes more or less to taste
  • 1 pound jumbo shrimp cleaned
  • 1 ½ cups chardonnay wine
  • ½ cup finely chopped parsley + extra for garnish
  • 3 tablespoons lemon juice
  • Drizzle of Colavita Pepperolio Extra Virgin Olive Oil


  • Bring a large pot of water to a rolling boil. Salt the water and add the Colavita Spinach Tagliatelle. Cook the pasta until al dente, about 7-8 minutes. Drain.
  • While the pasta is cooking, prepare your sea scallops and shrimp scampi. Season the sea scallops with salt and black pepper. Preheat a large non-stick skillet over medium-high heat. Add 2 tablespoons of the Colavita Extra Virgin Olive Oil and once hot, add the sea scallops. Sear the scallops on both sides until lightly golden, about 7 minutes total. Remove from heat and set aside to rest.
  • In another large non-stick skillet, add the remaining ¼ cup of Colavita Extra Virgin Olive Oil. Heat over medium heat and add the garlic and red pepper flakes. Cook for 1 minute until fragrant. Add the shrimp, and cook until pink on one side, about 2 minutes. Flip the shrimp and pour in the chardonnay. Continue cooking, stirring frequently for about 3 minutes or until the shrimp is cooked through. Remove from heat and stir in the parsley and lemon juice.
  • Serve the sea scallops and shrimp scampi over a bed of spinach Tagliatelle. Garnish with additional parsley, red pepper flakes, and a drizzle of Colavita Pepperolio Extra Virgin Olive Oil. Enjoy!