Lemon-Garlic Seafood Pasta with Cherry Tomatoes and Pesto

By , Test Kitchen Director · 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 pairs pasta (penne or rigatoni), shrimp (peeled and deveined), scallops (small, frozen) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 15 min Cook: 10 min Serves 4 Italian cuisine 450 cal/serving
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Ingredients

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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.

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). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

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

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

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.

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