Description
A bright and flavorful shrimp and scallop pasta dish featuring lemon, garlic, and fresh vegetables. This quick and easy recipe combines tender seafood with sautéed cherry tomatoes and spinach, tossed with spaghetti and a zesty lemon-olive oil sauce. Perfect for a light yet satisfying dinner for two.
Ingredients
Scale
Pasta
- 5 ounces spaghetti (approx. 140 grams)
Seafood
- 1/2 pound shrimp, thawed, peeled, and deveined
- 1/2 pound scallops, thawed, patted dry
Vegetables & Aromatics
- 3-5 cloves garlic, minced (depending on size)
- 1.5 cups cherry tomatoes
- 2 cups baby spinach
- 1/2 a lemon, zest and juice
Oils & Seasonings
- 1/4 cup olive oil (divided: 1 tbsp + 1 tbsp + 2 tbsp)
- 1/4 teaspoon red pepper flakes (or more to taste)
- Salt and pepper, to taste
Optional
- Freshly grated parmesan cheese (such as Parmigiano Reggiano) for serving
Instructions
- PREP: Thaw the shrimp and scallops fully, removing any tails and shells. Pat them dry using paper towels to ensure even cooking and browning. Mince the garlic cloves finely. Zest the lemon first, then juice it and set both aside for later use.
- COOK PASTA: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until al dente. Drain the pasta thoroughly and set aside.
- COOK SCALLOPS: Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Once the oil is hot, place the scallops in the pan and cook for about 2 minutes per side, or until they turn opaque and develop a slight golden crust. Remove scallops from the pan and keep them on a clean plate.
- COOK SHRIMP: Using the same pan, add the shrimp and cook for 1 to 2 minutes on each side until they become opaque and pink throughout. Remove and set aside with the scallops.
- COOK VEGGIES: Add another tablespoon of olive oil to the pan and reduce the heat slightly to medium. Sauté the minced garlic for about 2 minutes until fragrant but not browned. Add the cherry tomatoes and cook for 5 minutes, allowing them to soften and burst, releasing their juices. Then stir in the baby spinach and cook for an additional 2 minutes until wilted.
- COMBINE: Turn off the heat under the pan. Add the cooked pasta, shrimp, and scallops to the vegetables. Pour in the lemon juice, add the lemon zest, red pepper flakes, and the remaining 2 tablespoons of olive oil. Season well with salt and freshly ground black pepper. Toss everything gently but thoroughly to combine all flavors evenly. Taste and adjust seasoning as needed.
- SERVE: Plate the pasta and seafood mixture, optionally topping with freshly grated parmesan cheese. Serve immediately and enjoy your vibrant, delicious meal.
Notes
- Patting the seafood dry before cooking ensures optimal browning and flavor.
- Adjust garlic and red pepper flakes according to your spice preference.
- Use freshly grated parmesan for best flavor; omit for a dairy-free option.
- You can substitute spinach with kale or arugula if preferred.
- Reserve some pasta water to loosen the sauce if the dish feels dry when combining ingredients.
