Description
This Shrimp & Scallop Pasta with Lemon, Garlic, and Veggies is a bright and flavorful seafood pasta dish perfect for a quick weeknight dinner. Tender scallops and juicy shrimp are seared to perfection and tossed with al dente spaghetti, fresh cherry tomatoes, baby spinach, and a zesty lemon-garlic sauce. A pinch of red pepper flakes adds a gentle heat, while a drizzle of olive oil brings everything together. Easy to prepare in about 40 minutes, this dish offers a balanced, elegant meal bursting with freshness and coastal flavors.
Ingredients
Scale
Pasta
- 5 ounces spaghetti (approx. 140 grams)
Seafood
- 1/2 pound shrimp (thawed, tails and shells removed)
- 1/2 pound scallops (thawed)
Sauce & Vegetables
- 1/4 cup olive oil (divided)
- 3-5 cloves garlic, minced (depending on size)
- 1.5 cups cherry tomatoes
- 2 cups baby spinach
- 1/2 a lemon (juice and zest)
- 1/4 teaspoon red pepper flakes (or more, to desired spice level)
- Salt and pepper, to taste
Optional
- Freshly grated parmesan cheese (such as Parmigiano Reggiano, for serving)
Instructions
- Prep: Thaw the shrimp and scallops completely. Remove any tails and shells from the shrimp. Pat both seafood types dry with paper towels to ensure a good sear. Mince the garlic cloves finely. Zest the lemon first, then juice it and set both aside.
- Cook Pasta: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Once cooked, drain the pasta and set aside.
- Cook Scallops: Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Once hot, add the scallops and cook for about 2 minutes per side until they turn opaque and develop a light golden crust. Remove from the pan and place on a clean plate to rest.
- Cook Shrimp: Using the same pan, add the shrimp and cook for 1-2 minutes per side until they become opaque and pink throughout. Remove and set alongside the cooked scallops.
- Cook Veggies: Add another 1 tablespoon of olive oil to the pan and reduce the heat slightly to medium. Add the minced garlic and cook gently for about 2 minutes until fragrant, being careful not to burn it. Add the cherry tomatoes and cook for 5 minutes, allowing them to soften and burst. Stir in the baby spinach and cook until just wilted, approximately 2 minutes.
- Combine: Turn off the heat. Add the cooked pasta, scallops, and shrimp back into the pan with the veggies. Pour in the lemon juice, sprinkle the lemon zest and red pepper flakes over the top, and drizzle with the remaining 2 tablespoons of olive oil. Season with salt and pepper to taste. Toss everything thoroughly to combine and evenly distribute the flavors.
- Serve: Serve the pasta warm, topped with freshly grated parmesan cheese if desired. Enjoy this bright and flavorful seafood pasta as a satisfying meal!
Notes
- Be careful not to overcook the scallops and shrimp to prevent them from becoming tough.
- Adjust the amount of garlic and red pepper flakes according to your taste preference.
- If you prefer, substitute spaghetti with other long pasta like linguine or fettuccine.
- To make this dish gluten-free, use gluten-free pasta.
- The dish can be prepared ahead by cooking the seafood and veggies and combining with freshly cooked pasta just before serving.
- Freshly grated Parmigiano Reggiano adds a deliciously salty and nutty flavor, but it can be omitted for a dairy-free option.
