Creamy Lemon Spinach Pasta With Scallops & Shrimp Recipe

Name: Creamy Lemon Spinach Pasta With Scallops & Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces spinach fettuccine (linguini will also be a nice substitute, but spinach really is what makes this dish); 1/2 shrimp, I used ex-large, but use whatever is on sale (un-cooked, peeled and deveined); 1/2 lb sea scallops, if you can't get sea scallops, bay scallops will be just fine; 2 cups zucchini, coarse shredded (I just use my cheese grater rather than dirtying up the food processor, but both work); 1 small onion, cut in quarters and thin sliced; 1 - 1 1/2 teaspoon garlic, minced; 1/2 cup dry white wine; 1 cup vermouth; 1 cup heavy cream; 1 lemon, zested; 1 tablespoon fresh lemon juice; 2 tablespoons butter; 1 teaspoon fresh dill (feel free to add (to taste); salt; pepper; Garnish; fresh lemon slice; dill

Servings: persons

8 ounces spinach fettuccine (linguini will also be a nice substitute, but spinach really is what makes this dish)
1/2 shrimp, I used ex-large, but use whatever is on sale (un-cooked, peeled and deveined)
1/2 lb sea scallops, if you can't get sea scallops, bay scallops will be just fine
2 cups zucchini, coarse shredded (I just use my cheese grater rather than dirtying up the food processor, but both work)
1 small onion, cut in quarters and thin sliced
1 - 1 1/2 teaspoon garlic, minced
1/2 cup dry white wine
1 cup vermouth
1 cup heavy cream
1 lemon, zested
1 tablespoon fresh lemon juice
2 tablespoons butter
1 teaspoon fresh dill (feel free to add (to taste)
salt
pepper
Garnish
fresh lemon slice
dill

1
Vegetables -- In a medium size sauce pan, heat to medium and add the butter. Then add in the onion, garlic and saute 1-2 minutes. Add in the zucchini and cook just another minute until the zucchini begins to slightly soften. It only takes a minute or less. Remove the vegetables immediately to a bowl and cover to keep them warm.
2
Scallops and Shrimp -- Add the wine and vermouth to the same pan and bring to a light boil (medium / medium high heat). Add the shrimp and scallops and cook 1-2 minutes. Once the shrimp begin to turn pink and curl immediately take off the heat and use a slotted spoon and remove the shrimp and scallops to the bowl with the zucchini and onion. Cover with foil to keep warm.
3
Sauce -- Return the pan back to stove and add the cream to wine and vermouth sauce and bring to a boil. Reduce the heat to medium and simmer about 10-12 minutes until reduced by half. This is the perfect time to cook your pasta. Once the sauce is finished, remove from the heat and add in the lemon zest and lemon juice. Add the sauce to the bowl with the vegetables and seafood and toss well. The sauce will heat everything back up.
4
Pasta -- As the sauce cooks, make your pasta according to package directions. Drain well.
5
Finish -- In a large serving bowl or serving platter, toss the pasta with the seafood sauce. Season with the dill, salt and pepper to taste.
6
Serve -- Garnish with some fresh dill and lemon slices. Serve some crusty bread and if you want some fresh greens for a salad. ENJOY!

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 8 ounces spinach fettuccine (linguini will also be a nice substitute, but spinach really is what makes this dish), 1/2 shrimp, I used ex-large, but use whatever is on sale (un-cooked, peeled and deveined), 1/2 lb sea scallops, if you can't get sea scallops, bay scallops will be just fine, 2 cups zucchini, coarse shredded (I just use my cheese grater rather than dirtying up the food processor, but both work), and more.

Yes, Creamy Lemon Spinach Pasta With Scallops & Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Lemon Spinach Pasta With Scallops & Shrimp

How did you like this recipe?

Frequently Asked Questions