30-Minute Asian-Inspired Pasta with Shrimp and Scallops

Make this Easy Pasta with Shrimp and Scallops with tender shrimp, scallops, colorful veggies, garlic, and ginger in just 30 minutes! It's a delicious family favorite that's perfect for busy weeknights.

Guys, this recipe is soooo good! And don't let the idea of cooking shrimp and scallops intimidate you. This recipe is actually very easy to make. You'll have a delicious, restaurant-worthy dinner on the table in no time.

I've been making my version of an 'Asian noodle bowl' for several years now and let me tell you - the combination of flavors and textures will have your family hooked! It's one of those easy dinners that feels a little special but simple enough for when you're short on time.

Why You'll Love This Recipe

• Easy Recipe Shrimp and scallops cook fast. Plus, baby spinach wilts right in, and all you need to make carrot ribbons is a veggie peeler.
• Simple Ingredients Pasta, shrimp, scallops, ginger, garlic, soy sauce, and broth or stock. There's no need to add fancy specialty ingredients to get incredible flavor.
• Kid-Approved Serving new foods (like shrimp and scallops) with a familiar food (like pasta) helps increase acceptance when trying new recipes. And, let's face it, noodles are fun to eat! 🤩

Recipe Variations

• Protein Tofu, chicken, edamame, or other protein of your choice can be used in place of all or some of the shrimp and scallops.
• Green onions Top with sliced green onions for even more texture and flavor.
• Veggies If you don't have spinach or carrots, you could easily substitute other cooked fresh vegetables like broccoli, blanched green beans, bell peppers, Bok choy, snow peas, or sugar snap peas.

Ingredient Notes

• Shrimp and Scallops I luse Wild Uncooked Argentinian Red Shrimp from Trader Joes. Shrimp is a good source of protein and an excellent source of selenium.
• Broth or stock (vegetable or chicken). I use chicken stock or broth.
• Ginger and Garlic Use freshly minced garlic and fresh ginger (grated) if you can. I have made this with powdered ginger, and it still tasted very good, just not quite as good as when I make it with fresh ginger.
• Less sodium soy sauce OR Coconut Aminos. Coconut aminos is a great alternative to soy sauce, especially for kids with soy-, wheat-, and/or gluten-free diet restrictions. It is very similar in flavor to soy sauce, and it is less salty and slightly sweeter. Either option works great, and both can be found in the Asian section of most grocery stores.
• Pasta Use any kind of pasta. I almost always use spaghetti pasta, but rice noodles or Udon noodles will work just as well.
• Veggies Spinach and carrots are loaded with a variety of vitamins, minerals, and fiber. Specifically, carrots are a good source of vitamin A (beta carotene) and cooked spinach will add a small dose of iron. They also add wonderful color and texture to this dish.

How To Make This Pasta Recipe with Shrimp and Scallops

Here's a quick overview of the steps to make this easy noodle bowl recipe. For the full list of ingredients and instructions, scroll down to the recipe card.

1. Use a vegetable peeler to make carrot ribbons. Set aside.
2. While cooking pasta according to the package instructions, cook shrimp and scallops in separate large skillet over medium or medium-high heat until opaque. Set aside.
3. To the same skillet, add ginger, garlic, and avocado oil. Cook until fragrant, about one minute and then add spinach and carrot ribbons. Cook for about three minutes.
4. Add broth and coconut aminos OR less-sodium soy sauce to the skillet. Add pasta, shrimp and scallops. Toss to combine. Cook for an additional 3-4 minutes.

Helpful Tips

• This recipe is a lot easier to make than it sounds! Cook the shrimp and scallops (they cook quick!) while the noodles are cooking in a separate pot. Then toss the cooked noodles, cooked spinach and carrot ribbons, shrimp and scallops together in a simple and flavorful broth. Yum!
• You will know scallops and shrimp are done cooking with the flesh turns opaque and the internal temperature reaches 145 degrees.
• Shrimp and scallops cook quickly. Use a digital food thermometer to avoid overcooking them.
• If using frozen shrimp, defrost it according to the package instructions first.
• Use a simple hand grater works to grate ginger. It works wonderfully! And, grating frozen chunks of ginger is easier than grating fresh ginger.
• Best for same day eating. Leftovers should be eaten within 2 days.

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