Description
A light and flavorful shrimp and scallop pasta with spinach, burst cherry tomatoes, lemon, garlic, and olive oil. Elegant enough for special occasions yet simple enough for a weeknight dinner.
Ingredients
- 5 ounces spaghetti (about 140 g)
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound scallops
- 1/4 cup olive oil, divided
- 3–5 cloves garlic, minced
- 1.5 cups cherry tomatoes
- 2 cups baby spinach
- 1/2 lemon, zest and juice
- 1/4 teaspoon red pepper flakes (or more to taste)
- Salt and black pepper, to taste
- Optional: freshly grated parmesan cheese for serving
Instructions
1. Thaw shrimp and scallops if frozen, remove shells or tails, and pat dry with paper towels. Mince the garlic, zest the lemon, then juice it.
2. Bring a large pot of salted water to a boil and cook the spaghetti according to package directions. Drain and set aside.
3. Heat 1 tablespoon olive oil in a large pan over medium-high heat. Cook the scallops for about 2 minutes per side until opaque and lightly browned. Remove and place on a plate.
4. In the same pan, cook the shrimp for 1–2 minutes per side until pink and opaque. Remove and set aside with the scallops.
5. Add another tablespoon of olive oil to the pan and slightly reduce the heat. Cook the minced garlic for about 2 minutes until fragrant.
6. Add the cherry tomatoes and cook for about 5 minutes until they soften and begin to burst.
7. Stir in the baby spinach and cook for about 2 minutes until wilted.
8. Turn off the heat. Add the cooked pasta, shrimp, scallops, lemon juice, lemon zest, red pepper flakes, and the remaining olive oil to the pan.
9. Season with salt and pepper and toss everything together until well combined. Adjust seasoning to taste.
10. Serve immediately with freshly grated parmesan if desired.
Notes
This recipe yields about 2–4 servings depending on appetite and whether it is served as a main dish or alongside other foods. Nutrition estimates are based on 2 servings and do not include optional parmesan.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
You can substitute all shrimp or all scallops by using 1 pound of a single seafood.
Kale or Swiss chard can be used instead of spinach.
Use certified gluten-free pasta if following a gluten-free diet.
Omit parmesan to keep the recipe dairy-free.
Long pasta shapes like spaghetti, linguine, angel hair, or spaghettini work best, but any pasta shape can be used.
Fresh basil or parsley makes a great optional garnish.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 220 mg