Recipes
Shrimp and Scallop Florentine Pasta
4 servings
30 minutes total
Shopping list
Ingredients
- 20 peeled/deveined large shrimp, tails removed (about 8 oz)
- 20 sea scallops (about 10 oz)
- 1 ½ teaspoons kosher salt, divided
- 8 oz spaghetti pasta
- 0.75 oz fresh basil
- 1 lemon, for juice
- 8 oz grape tomatoes
- 1 (8 oz) baguette
- 4 tablespoons unsalted butter, divided
- 3 tablespoons extra-virgin olive oil, divided
- ¾ teaspoon garlic powder, divided
- ½ teaspoon ground red pepper, divided
- 5 oz fresh baby spinach
Steps
- Thaw shrimp and scallops, if needed. Preheat oven to 400°F. Bring water to a boil for pasta; add 1 teaspoon salt to water. Cook pasta 9–10 minutes until al dente. Chop basil finely; juice lemon (2 tablespoons).
- Slice tomatoes and baguette in half lengthwise. Cut baguette halves into 6 pieces each. Melt 2 tablespoons butter, then combine with 1 tablespoon oil, ½ teaspoon garlic powder, ¼ teaspoon salt, and ¼ teaspoon red pepper; brush mixture evenly onto bread. Arrange bread slices on baking sheet; bake 6–8 minutes until desired crispiness.
- Drain pasta, reserving ½ cup cooking water. Return same pan to heat on medium; stir in reserved pasta water, basil, lemon juice, and remaining 3 tablespoons butter, 2 tablespoons oil, ¼ teaspoon salt, and ¼ teaspoon red pepper. Cook 1–2 minutes, stirring continuously, until butter has melted.
- Add shrimp, scallops, tomatoes, pasta, and spinach to pan; cook and stir 4–5 minutes until shrimp are pink, scallops are opaque, and spinach wilts. Serve with garlic bread.
If fruits and vegetables are part of this recipe, be sure to wash thoroughly.
Amount per ¼ recipe serving: Calories 700, Total Fat 25g, Sat Fat 9g, Trans Fat 0g, Chol 130mg, Sodium 1190mg, Total Carb 78g, Fiber 5g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 38g, Vitamin D 0%, Calc 10%, Iron 35%, Potassium 15%