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+ servings
Shrimp & Pasta on a white and gold plate
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5 from 1 vote

Bow-Ties with Seafood, Halifax Style

Bow-Ties with Seafood, Halifax Style is a nod to wonderfully fresh seafood in Nova Scotia.  This dish is lightly dressed with buttery garlic wine sauce that makes the seafood really even more delicious.
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Course: Main Course
Cuisine: American
Keyword: Bow Ties with Seafood
Servings: 2 People
Calories: 269kcal


  • 1 1/2 Cups Bow-Tie Pasta, farfalle
  • 3 Tbsp Butter Unsalted
  • 3 Cloves Garlic Minced
  • 3 Sea Scallops
  • 8 Jumbo Shrimp Shelled and deveined
  • 1/4 White Wine Chicken broth could be substituted
  • 1/4 Tsp Salt
  • 1/4 Tsp Pepper
  • 1/2 Cup Basil Leaves Coarsely chopped
  • 1/2 Cup Tomatoes Chopped


  • In a large pot of water boil pasta until just al dente, about 12 minutes.
  • Trim hard muscle from Scallops, then cut each in half crossways. 
  • While pasta is cooking, add 1 Tbsp butter to frypan over medium high heat. Add scallops, shrimp, salt and pepper and sauté 2 minutes.  Turn Scallops and Shrimp and sauté an additional 2 minutes. Remove Scallops and Shrimp to a plate.
  • Sauce:
    Add 1 Tbsp butter to frypan and add garlic.  Sauté 1-2 minutes until garlic is soft.  Add wine and 1 Tbsp butter and allow to reduce 3-4 minutes.
  • Drain pasta and add to serving bowl.  Mix in basil and tomatoes.  Arrange Scallops and Shrimp over top of pasta and pour sauce over seafood and pasta.  


Calories: 269kcal | Carbohydrates: 5g | Protein: 5g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 106mg | Sodium: 636mg | Potassium: 209mg | Sugar: 1g | Vitamin A: 1160IU | Vitamin C: 8.6mg | Calcium: 67mg | Iron: 1.1mg