Sea-Purb Seafood Pasta
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Description
A nice light seafood dish, always a crowd pleaser.
Ingredients
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 pound asparagus (the thinner the better), trimmed
- 1 pound sliced fresh mushrooms
- 2 large tomatoes, chopped
- 1 lemon, juiced
- ½ cup butter
- 1 pound uncooked shrimp, peeled and deveined
- 1 pound sea scallops
- 1 lemon, juiced
- 2 tablespoons butter
- ¼ teaspoon salt
- ½ lemon, juiced
- 1 (16 ounce) package angel hair pasta
- 2 (8 ounce) packages shredded Italian cheese blend with Asiago cheese (such as Sargento®)
Directions
- 1. Heat olive oil and 3 tablespoons butter in a large skillet over medium-high heat; cook and stir asparagus until tender and browned, about 10 minutes.
- 2. Stir mushrooms into the skillet and cook and stir until they have given off their liquid, about 5 more minutes. Stir in tomatoes and cook until softened, 2 to 3 minutes; mix in juice of 1 lemon. Set the vegetables aside.
- 3. Melt 1/2 cup butter in a separate large skillet over medium heat and cook and stir shrimp and scallops in butter until shrimp are bright pink and the seafood is slightly opaque, 3 to 5 minutes. Mix juice of 1 lemon into seafood, turn heat to low, and continue to cook seafood until fully opaque, 3 more minutes. Drain excess liquid if necessary, leaving 2 tablespoons of liquid in skillet.
- 4. Bring a large pot of water to a boil and stir in 2 tablespoons butter, salt, and juice of half a lemon. Stir angel hair pasta into the boiling water and cook until pasta is tender but still slightly firm, about 5 minutes. Stir occasionally during cooking; drain well and transfer to a large bowl.
- 5. Drain liquid from asparagus mixture if needed, and stir vegetables into the pasta.
- 6. Lightly toss vegetables and angel hair pasta with 1 package of Italian cheese blend; mix in the cooked shrimp and scallops.
- 7. Mix remaining package of Italian cheese blend into pasta mixture and allow to stand until cheese melts, about 3 minutes; toss again and serve.
Nutrition Facts
serving: 8 servings
calories: 654 kcal
carbohydrates: 39.5 g
protein: 41.6 g
saturated fat: 21.7 g
cholesterol: 200.8 mg
sodium: 999.7 mg
fiber: 4.3 g
sugar: 4.3 g