Shrimp Lemon And Spinach Whole Grain Pasta Salad Recipes

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CREAMY LEMON SPINACH PASTA WITH SCALLOPS & SHRIMP



Creamy Lemon Spinach Pasta With Scallops & Shrimp image

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.

Provided by SarasotaCook

Categories     < 60 Mins

Time 35m

Yield 4-6 , 4 serving(s)

Number Of Ingredients 17

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

Steps:

  • 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!

GARLIC-INFUSED SHRIMP AND SPINACH PASTA SALAD WITH TOASTED ALMONDS



Garlic-Infused Shrimp and Spinach Pasta Salad with Toasted Almonds image

Toss sauteed shrimp and fresh spinach with pasta, almonds and garlic oil for a filling meal.

Provided by Food Network Kitchen

Time 40m

Yield 4-6

Number Of Ingredients 12

1/3 cup plus 1 tablespoon olive oil
3 cloves garlic, thinly sliced
Pinch of crushed red pepper flakes
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper
1/2 pound peeled, deveined medium shrimp
1/2 cup sliced almonds
8 ounces dried radiatore
4 cups loosely packed baby spinach
1/4 cup chopped fresh flat-leaf parsley
1/4 cup thinly sliced scallions
1 vine-ripe tomato, chopped

Steps:

  • Heat 1/3 cup of the oil in a medium skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 3 minutes. Transfer to a large bowl and cool to room temperature. Stir in the lemon juice and season with 1/2 teaspoon salt and a few grinds of pepper.
  • Meanwhile, bring a large pot of salted water to a boil.
  • Heat the remaining 1 tablespoon oil in a medium skillet over medium-high heat until it shimmers. Add the shrimp, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer to a plate with a slotted spoon. Add the almonds to the skillet and cook, stirring often, until golden, about 3 minutes. Transfer to the plate with the shrimp and set aside.
  • Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the garlic oil.
  • Add the shrimp, almonds, spinach, parsley, scallions and tomato to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

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