Sea-Purb Seafood Pasta Recipe - Allrecipes.com
  • READY IN 55 mins

Sea-Purb Seafood Pasta

Recipe by  

"A nice light seafood dish, always a crowd pleaser."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
ADVERTISEMENT
  • PREP

    25 mins
  • COOK

    30 mins
  • READY IN

    55 mins

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.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Mar 14, 2012

this was much to dry for our tastes.

 
Mar 11, 2012

Pretty good, but know that this recipe generates a lot of liquid, even if you were to drain the veggies (which I didn't because most of that would have been the tomato juices). I also didn't use lemon juice, I used just the lemon zest and a sprinkling of Hy's lemon pepper seasoning to cut down the liquid even more. I also added some garlic powder. Thanks for the recipe!

 

3 Ratings

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 654 kcal
  • 33%
  • Carbohydrates
  • 39.5 g
  • 13%
  • Cholesterol
  • 201 mg
  • 67%
  • Fat
  • 37.9 g
  • 58%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 41.6 g
  • 83%
  • Sodium
  • 1000 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Subscribe Today!

In Season

Back To School Already?
Back To School Already?

Hard to believe, but many kids will be back in school at the end of the month. Get ready.

Cauliflower Recipes
Cauliflower Recipes

You won't believe all the things you can do with cauliflower. It's a great low-carb option.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Pasta with Scallops, Zucchini, and Tomatoes

See how to make a simple pasta with scallops, zucchini, and tomatoes.

Angel Hair Pasta with Shrimp and Basil

A foolproof shrimp and pasta dish that’s super quick and easy.

Fra Diavolo Sauce With Pasta

Watch how to make a nice and spicy shrimp and scallop pasta in this video.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States