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Shrimp & Scallops Zucchini Pasta

shrimp scallop zucchini pasta

Shrimp and Scallops Zucchini Pasta


  • 2 tblsp olive oil or preferred cooking oil
  • 227g shrimp
  • 227g scallops
  • ½ tsp salt + pepper
  • 2 cloves garlic, thinly slice
  • ½ cup fish or chicken stock
  • 4 cups zucchini, julienne style
  • 1 tsp red pepper flakes
  • 1/2 tsp parsley
  • parmesan cheese to taste
  • optional 2-4 cherry tomatoes
  1. Heat oil over medium and cook shrimp and scallops on both sides, while seasoning with salt and pepper. Remove from pan and set aside.
  2. Saute the garlic until fragrant and add stock and zucchini. Cook over medium heat until zucchini is cooked. Optional, add tomato halves to steam.
  3. Add in the shrimp and scallops, sprinkle with red pepper flakes, and serve, with a sprinkling of parsley or parmesan cheese.

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