Seafood and Sweet Corn Pasta is light and citrusy with sea scallops, shrimp, sweet corn and sugar snap peas over angel hair pasta.
There’s something about twirling up angel hair pasta, sitting on the patio, enjoying a warm summer night (glass of wine in hand, of course). It’s light and simple, but when you add in tender shrimp and melt in your mouth scallops, it feels indulgent.
I make this in 20 minutes – REALLY. Angel hair pasta boils in no time. The fresh corn and peas basically just get warmed up and the seafood…seared on each side. Super quick, but looks like max effort.
Ingredients in Seafood and Sweet Corn Pasta
- Scallops – Large sea scallops are used in this recipe.
- Shrimp – Large 13/15 shrimp, peeled and deveined.
- Corn – Fresh seasonal sweet corn cut off the cob.
- Peas – Fresh sugar snap peas.
- Pasta – Angel hair pasta is perfect for this summery recipe.
- Lemon – Plenty of fresh lemon.
- Chives – Fresh cut chives for color and flavor.
- Garlic – Minced garlic.
- Other – Butter, olive oil, salt and pepper.
Related Recipes
Shrimp are the perfect quick dinner fix. Keep a bag in the freezer for those times when you didn’t plan ahead. Creamy Spring Pasta with Shrimp showcases first of the season peas. Cajun Shrimp Carbonara is piled up high with a fried green tomato. Garlic Prawns and Blistered Tomatoes is that classy comfort food with a burst of flavor from the tomatoes.
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Seafood and Sweet Corn Pasta
Ingredients
- 4 ears fresh corn cut off the cob
- 8 oz. sugar snap peas cut in 1/2 inch pieces
- 8 oz. angel hair pasta cooked according to package directions
- 12 large shrimp peeled and deveined
- 12 sea scallops patted dry
- 1 tbsp. garlic minced
- 4 tbsp. avocado oil divided
- 5 tbsp. butter divided
- salt and pepper to taste
- 1 lemon juiced
- 1/4 cup fresh chives chopped
Instructions
- Bring a pot of water to a boil and cook angel hair pasta to al dente, drain.
- Heat 1 tbsp. avocado oil in a medium sauté pan over medium high heat. Add corn and sugar snap peas. Cook, stirring, for 4-5 minutes. Remove from heat.
- While your corn and peas are cooking, start searing your seafood. Heat 3 tbsp. avocado oil in a large sauté pan over medium high heat. When oil is very hot, place scallops in pan, spaced evenly apart. (You may need to do these in batches depending on pan size. You don't want to over crowd the scallops.)Sear scallops for 3 minutes, then flip. Drop your shrimp in the pan. (Again, you may need to do these in batches.) Sear for 2 minutes, flip shrimp and add 4 tbsp. butter and garlic. Remove from heat. Season with salt and pepper. Toss in your cooked angel hair pasta, combine with lemon juice, and gently fold together with seafood. Garnish with chives.
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