Shrimp & Scallop Florentine Pasta

Who doesn’t love seafood? Okay I know some people out there don’t love it, but I am not one of those people! One of my favorite dishes is any pasta with seafood, fettucines, floretines etc.

I love this dish so much I couldn’t decide on shrimp or scallops so I incorporated both. It’s very decadent a perfect meal for a weeknight, weekend or it’s the perfect comfort meal. It’s creamy & delicious and I added spinach to make it feel a little healthier, but let’s be honest this is a guilty pleasure!

I use fresh seafood that I froze myself, because it’s what I prefer and I think it just tastes better, but if you don’t have fresh seafood you can use frozen. It’s quick & easy to make, don’t be intimidated by cooking scallops, they’re easy to cook make sure your pan is hot & do not touch them, let them cook if they are sticking to the pan they are not ready to flip over. They should have a nice golden crust on them. Shrimp are even easier they turn pink, flip them over and cook for a few more minutes!

As for where I get my seafood I love to go our local farmer’s market Josh’s Farmers Market in Mooresville, NC and The Shrimp Connection comes every weekend and brings amazingly delicious fresh seafood from the coast! Once you go fresh you don’t ever want to go back!







This is one of those dishes where you won’t mind having leftovers, in fact you’ll be fighting with your husband on who gets to eat it for lunch the next day, cause I promise it’s gonna be amazing!

Shrimp & Scallop Florentine Pasta
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Shrimp & Scallop Florentine Pasta

Recipe by ruralrootsCourse: Recipes
Servings

4

servings
Prep timeminutes
Cooking time

35

minutes

Ingredients

  • 8 oz of shrimp, peeled & devined

  • 8 oz scallops

  • 5 oz of spinach leaves chopped

  • 1 oz shredded parmesan cheese

  • 2 TBS garlic minced

  • 1 shallot chopped

  • 1 TBS parsley

  • 1/4 tsp red pepper flakes

  • 5 oz spaghetti noodles

  • 4 oz of heavy cream

Directions

  • Cook the pasta according to package instructions. Al dente about 8-10 minutes. Drain, but reserve 1/4 cup of pasta cooking water.
  • Pat shrimp & scallops dry.
  • Heat 1-2 TBS of olive oil in a non-stick skillet over medium heat add scallops do not disturb them cook for about 4 minutes & flip over, they should have a nice brown crust let the other side sear for 4 minutes & transfer to another bowl.
  • Heat 1-2 TBS of olive oil in a non-stick skillet over medium heat. Add shrimp to hot pan cook for 2-3 minutes and then flip over.
  • Add shallots & garlic cook for 1 minute.
  • Add spinach stirring occasionally until wilted. Add cream, parmesan cheese & the pasta water, and pasta. Cook until sauce thickens about 3 minutes.
  • Add a sprinke of salt & red pepper flakes.
  • Add scallops to mixture, try not to overstir them in.(can also just add them to your plate)
  • Serve it up and garnish with parsley & more parmesan.