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Shrimp and Scallop Florentine Pasta
Recipes Shrimp and Scallop Florentine Pasta
4 servings
30 minutes total
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
  1. 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).
  2. 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 onto bread. Arrange bread on baking sheet and bake 6–8 minutes until desired crispiness.
  3. Drain pasta, reserving ½ cup cooking water. Return same pan to medium heat; 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.
  4. Add shrimp, scallops, tomatoes, pasta, and spinach to pan; cook and stir 4–5 minutes until shrimp are pink and opaque and spinach wilts. Serve with garlic bread.
Other Preparation Methods

Amount per ¼ recipe serving: Calories 720, Total Fat 27g, Sat Fat 9g, Chol 135mg, Sodium 1060mg, Total Carb 79g, Fiber 5g, Total Sugar 3g, Protein 43g, Calc 15%, Iron 45%, Potassium 10%