Name: Scallop Spaghetti in Creamy White Wine Butter Garlic Sauce with Capers
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 8 oz spaghetti; 1 lb sea scallops or shrimp, peeled and deveined; Salt and black pepper, to taste; 2 tbsp olive oil; 3 tbsp unsalted butter; 4 cloves garlic, minced; 1/2 cup dry white wine (Sauvignon Blanc or Pinot Grigio); 3/4 cup heavy cream; 2 tbsp capers, drained; 1/4 cup grated Parmesan cheese (optional); 2 tbsp fresh parsley, chopped; Lemon wedges, for serving

Scallop Spaghetti in Creamy White Wine Butter Garlic Sauce with Capers

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This scallop spaghetti in creamy white wine butter garlic sauce is one of those elegant yet surprisingly easy meals I love making when I want something indulgent without spending hours in the kitchen. The scallops (or shrimp) are seared to golden perfection and tossed with spaghetti in a rich, garlicky sauce that’s laced with white wine and finished with briny capers for a burst of brightness.

Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance between luxurious and light. The cream and butter give the sauce richness, while the white wine and capers keep the flavor fresh and layered. It feels like something I’d order at a restaurant, but I can make it at home in about 30 minutes. Plus, I can easily swap in shrimp when scallops aren’t on hand. Scallop Spaghetti in Creamy White Wine Butter Garlic Sauce with Capers

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 8 oz spaghetti
• 1 lb sea scallops or shrimp (peeled and deveined)
• Salt and black pepper, to taste
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• ½ cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
• ¾ cup heavy cream
• 2 tbsp capers, drained
• ¼ cup grated Parmesan cheese (optional)
• 2 tbsp fresh parsley, chopped
• Lemon wedges, for serving

Directions

I bring a large pot of salted water to a boil and cook the spaghetti until al dente. I reserve about ½ cup of pasta water before draining.
While the pasta cooks, I pat the scallops (or shrimp) dry and season with salt and pepper.
I heat olive oil in a large skillet over medium-high heat. I sear the scallops for about 2–3 minutes per side, or shrimp for about 1–2 minutes per side, until golden and just cooked through. I remove them from the pan and set aside.
I reduce the heat and add butter to the same skillet. Once melted, I sauté the garlic for about 30 seconds until fragrant.
I pour in the white wine, scraping up any browned bits from the pan, and let it simmer for 2–3 minutes until reduced slightly.
I stir in the cream and bring it to a low simmer. I add the capers and Parmesan (if using), stirring until smooth.
I toss in the cooked spaghetti and a splash of reserved pasta water if the sauce needs loosening.
I return the scallops or shrimp to the skillet, stir gently to combine, and finish with parsley and a squeeze of lemon.

Servings and timing

This recipe makes 2 generous servings or 3 smaller ones. It takes about 10 minutes to prep and 20 minutes to cook—ready in 30 minutes total.

Variations

Sometimes I add spinach or arugula for a bit of greenery. If I want more heat, I sprinkle in a pinch of red pepper flakes. I’ve also tried it with linguine or fettuccine instead of spaghetti, and each works beautifully. For a dairy-free version, I skip the Parmesan and use coconut cream in place of heavy cream.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm it gently in a skillet over low heat with a splash of cream or water to refresh the sauce. I avoid microwaving seafood whenever possible to keep it tender.

FAQs

Can I use frozen scallops or shrimp?

Yes, I just make sure to thaw them completely and pat them dry before searing to get a good golden crust.

What type of wine should I use?

I go with a dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay—they add acidity and depth without overpowering the dish.

Is this dish gluten-free?

It can be! I use gluten-free pasta and double-check that the wine and capers are gluten-free as well.

Can I make this without cream?

Yes, I’ve made it with just butter and pasta water for a lighter sauce, or I use full-fat coconut milk for a dairy-free creamy option.

What can I serve with this pasta?

I like to serve it with garlic bread, a simple green salad, or roasted asparagus. A glass of crisp white wine pairs perfectly, too.

Conclusion

Scallop spaghetti in creamy white wine butter garlic sauce with capers is one of my favorite ways to bring restaurant-quality flavor to my kitchen. It’s rich, bright, and totally comforting. Whether I use scallops or shrimp, it always feels like a special occasion—even if I’m just cooking for myself.