Creamy Lemon Spinach Pasta With Scallops & Shrimp

Name: Creamy Lemon Spinach Pasta With Scallops & Shrimp
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4-6 , 4 serving(s)
Ingredients: 8 ounces spinach fettuccine (linguini will also be a nice substitute, but spinach really is what makes this dish); 1/2 shrimp, I used ex-large, but use whatever is on sale (un-cooked, peeled and deveined); 1/2 lb sea scallops, if you can't get sea scallops, bay scallops will be just fine; 2 cups zucchini, coarse shredded (I just use my cheese grater rather than dirtying up the food processor, but both work); 1 small onion, cut in quarters and thin sliced; 1 -1 1/2 teaspoon garlic, minced; 1/2 cup dry white wine; 1 cup vermouth; 1 cup heavy cream; 1 lemon, zested; 1 tablespoon fresh lemon juice; 2 tablespoons butter; 1 teaspoon fresh dill (feel free to add (to taste); salt; pepper; fresh lemon slice; dill

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Recipe by SarasotaCook

A very easy impressive dish, but also very quick to prepare. Now being in FL, fresh seafood is always available. But frozen shrimp would work fine for this. And, I also don't have too bad of luck with some frozen scallops. As these are poached in this dish rather than seared, the frozen scallops will work ok, if fresh are not available. The spinach fettuccini or linguini is really the key to bring all the flavors together. The last time I used fresh pasta which really made a big difference. My Dad and friends love this dish and request it all the time. It is creamy and rich, but the zucchini and lemon really lightens the richness.

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READY IN: 35mins

SERVES: 4

YIELD: 4-6

UNITS: US

INGREDIENTS

Nutrition

8

ounces spinach fettuccine (linguini will also be a nice substitute, but spinach really is what makes this dish)
¹⁄₂

shrimp, I used ex-large, but use whatever is on sale (un-cooked, peeled and deveined)
¹⁄₂

lb sea scallops, if you can't get sea scallops, bay scallops will be just fine
2

cups zucchini, coarse shredded (I just use my cheese grater rather than dirtying up the food processor, but both work)
1

small onion, cut in quarters and thin sliced
1 - 1 ¹⁄₂

teaspoon garlic, minced
¹⁄₂

cup dry white wine
1

cup vermouth
1

cup heavy cream
1

lemon, zested
1

tablespoon fresh lemon juice
2

tablespoons butter
1

teaspoon fresh dill (feel free to add (to taste)
salt
pepper
Garnish
fresh lemon slice
dill

DIRECTIONS

Vegetables -- In a medium size sauce pan, heat to medium and add the butter. Then add in the onion, garlic and saute 1-2 minutes. Add in the zucchini and cook just another minute until the zucchini begins to slightly soften. It only takes a minute or less. Remove the vegetables immediately to a bowl and cover to keep them warm.
Scallops and Shrimp -- Add the wine and vermouth to the same pan and bring to a light boil (medium / medium high heat). Add the shrimp and scallops and cook 1-2 minutes. Once the shrimp begin to turn pink and curl immediately take off the heat and use a slotted spoon and remove the shrimp and scallops to the bowl with the zucchini and onion. Cover with foil to keep warm.
Sauce -- Return the pan back to stove and add the cream to wine and vermouth sauce and bring to a boil. Reduce the heat to medium and simmer about 10-12 minutes until reduced by half. This is the perfect time to cook your pasta. Once the sauce is finished, remove from the heat and add in the lemon zest and lemon juice. Add the sauce to the bowl with the vegetables and seafood and toss well. The sauce will heat everything back up.
Pasta -- As the sauce cooks, make your pasta according to package directions. Drain well.
Finish -- In a large serving bowl or serving platter, toss the pasta with the seafood sauce. Season with the dill, salt and pepper to taste.
Serve -- Garnish with some fresh dill and lemon slices. Serve some crusty bread and if you want some fresh greens for a salad. ENJOY!

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