Lemon-Garlic Seafood Pasta with Cherry Tomatoes and Pesto

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A quick and vibrant pasta dish with shrimp, scallops, cherry tomatoes, and a zesty lemon-pesto sauce. This italian-inspired seafood ready in about 25 minutes blends pasta (penne or rigatoni), shrimp (peeled and deveined), scallops (small, frozen) into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.2 (14 ratings) Prep: 15 min Cook: 10 min Serves 4 Italian cuisine 450 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add pasta and cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water, then drain.
  2. Step 2: In a large skillet, heat olive oil over medium-high heat. Add garlic and sauté for 30 seconds until fragrant. Add cherry tomatoes and cook for 2-3 minutes until softened and slightly caramelized.
  3. Step 3: Add shrimp and scallops, cook for 4-5 minutes until opaque and just cooked through. Stir in pesto, lemon juice, and basil. Cook for 2-3 minutes until the sauce thickens and coats the pasta.
  4. Step 4: Add the cooked pasta to the skillet, tossing to coat. If the sauce is too dry, add reserved pasta water. Season with 1/2 tsp salt and 1/4 tsp pepper. Serve immediately.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Frequently asked questions

How long does Lemon-Garlic Seafood Pasta with Cherry Tomatoes and Pesto take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Lemon-Garlic Seafood Pasta with Cherry Tomatoes and Pesto?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Lemon-Garlic Seafood Pasta with Cherry Tomatoes and Pesto?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Garlic Seafood Pasta with Cherry Tomatoes and Pesto for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Lemon-Garlic Seafood Pasta with Cherry Tomatoes and Pesto?

Italian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes