Creamy Lemon Spinach Pasta With Scallops & Shrimp

READY IN: 35mins
YIELD: 4-6




  • 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!