A delightful meal that brings the taste of the Mediterranean to your dining table, packed with fresh seafood, bright lemon, and fragrant herbs.
Ingredients
Scale:
12 ounces of linguine or spaghetti
8 ounces of shrimp, peeled and deveined
8 ounces of scallops
2 tablespoons of olive oil
4 cloves of garlic, minced
1 small onion, finely chopped
1 cup of cherry tomatoes, halved
2 cups of fresh spinach
1 cup of dry white wine
1 tablespoon of fresh lemon juice
1/2 cup of low-sodium chicken broth
Salt and pepper to taste
1 teaspoon of red pepper flakes (optional)
2 tablespoons of fresh parsley, chopped
1 tablespoon of fresh basil, chopped
Instructions
Begin by cooking the pasta. In a large pot, bring salted water to a boil and add the linguine or spaghetti. Cook according to package instructions until al dente, typically about 8-10 minutes. Reserve 1 cup of pasta water, then drain the pasta and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until fragrant and translucent, about 2-3 minutes.
Add the cherry tomatoes to the skillet, cooking until they begin to soften, about 3-4 minutes.
Pour in the white wine and chicken broth, then bring the mixture to a simmer. Allow it to cook for 5 minutes to reduce slightly.
Next, add the shrimp and scallops to the skillet. Cook for 3-4 minutes, or until the shrimp turn pink and the scallops are opaque.
Once the seafood is cooked, stir in the fresh spinach and lemon juice. Cook until the spinach wilts, about 2 minutes.
Combine the drained pasta with the seafood sauce in the skillet. Toss everything together, adding reserved pasta water as needed.
Finally, remove from heat and stir in the chopped parsley and basil. Serve immediately, garnished with additional herbs if desired.
