Spinach Fettuccine With Shrimp And Scallops
Creamy spinach fettuccine with tender shrimp and scallops, infused with basil and dill, perfect for seafood lovers seeking a rich, flavorful meal.
Ingredients
Instructions
- Place half the butter and all of the olive oil in a pan; sauté shallots until transparent.
- Add shrimp and scallops; cook for about 1 minute.
- Add basil and dill; stir to combine.
- Pour in white cooking wine and cook on medium heat until the liquid is halved.
- Add half and half; simmer until the sauce thickens, about 5 minutes.
- Add remaining butter and Parmesan cheese to cooked pasta; toss to combine.
- Top with cooked shrimp and serve.
Tips & Substitutions
For a richer flavor, try adding minced garlic while sautéing the shallots. If you can't find bay scallops, you can substitute with larger sea scallops, cut into smaller pieces. Fresh herbs are preferred, but dried herbs can work in a pinch—use 1/3 of the amount. This dish pairs well with garlic bread or a crisp green salad for a complete meal.
Serving Suggestions
Serve this dish with a side of garlic bread or a light arugula salad to balance the richness. A crisp white wine, like Sauvignon Blanc, enhances the flavors beautifully. For a twist, consider pairing it with the Garlic Shrimp Broccoli Linguine for a delightful seafood feast.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm on the stovetop over low heat, adding a splash of half and half to maintain creaminess. Avoid microwaving as it can make the seafood rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach Fettuccine With Shrimp And Scallops contains roughly 1015 calories, with 9g protein, 47g carbohydrates, and 91g fat. It is an excellent source of dietary fiber (32% of the Daily Value), vitamin C (26% of the Daily Value), and iron (22% of the Daily Value), and a good source of protein and calcium. It also contributes 9g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp and scallops for this recipe?
Yes, frozen shrimp and scallops can be used. Just be sure to thaw them completely before cooking to ensure even cooking. Pat them dry to avoid excess moisture in the sauce.
What type of pasta works best for this dish?
While spinach fettuccine is recommended, you can use any pasta you prefer, such as linguine or even gluten-free options. Just ensure the pasta is cooked al dente for the best texture.
Can I add vegetables to this recipe?
Absolutely! Adding vegetables like spinach, cherry tomatoes, or zucchini can enhance the dish. Sauté them briefly with the shallots for added flavor and nutrition.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).