Lemon-Dill Creamy Spinach Fettuccine with Succulent Scallops and Shrimp
Indulge in a delightful culinary experience with this Lemon-Dill Creamy Spinach Fettuccine, expertly paired with tender shrimp and succulent scallops. This dish is not only a feast for the eyes but also a perfect balance of flavors, where the creamy sauce is elevated by the bright freshness of lemon and the delicate aroma of dill. With the ease of preparation, even on a busy weeknight, this recipe becomes an effortless option for impressing your family or guests. Best served with fresh, crusty bread and a simple garden salad, it's a whimsy of flavors that will have you and your loved ones coming back for seconds. Let the flavors of the sea and garden dance together on your plate as you savor every delicious bite!
N/A
Servings
175
Calories
16
Ingredients
Ingredients
spinach fettuccine
8 ounces
uncooked shrimp
1/2 pound (peeled and deveined)
sea scallops
1/2 pound
zucchini
2 cups (coarse shredded)
small onion
1 (cut in quarters and thinly sliced)
garlic
1-1 1/2 teaspoon (minced)
dry white wine
1/2 cup
vermouth
1 cup
heavy cream
1 cup
lemon
1 (zested and juiced)
butter
2 tablespoons
fresh dill
1 teaspoon (to taste)
salt
(to taste)
pepper
(to taste)
fresh lemon slice
(for garnish)
dill
(for garnish)
Instructions
1
In a medium saucepan over medium heat, melt the butter. Add the quartered onions and minced garlic, sautéing for 1-2 minutes until fragrant.
2
Stir in the coarse shredded zucchini and cook for an additional minute, or just until it begins to soften. Be careful not to overcook. Remove the mixture from the heat and place it in a bowl, covering to keep warm.
3
In the same saucepan, pour in the dry white wine and vermouth. Bring to a gentle boil over medium-high heat.
4
Add the shrimp and scallops to the liquid, allowing them to cook for 1-2 minutes until the shrimp turn pink and curl. Use a slotted spoon to carefully remove the seafood and transfer it to the bowl with the zucchini and onion. Cover with foil to keep warm.
5
Return the pan to the heat and stir in the heavy cream, bringing the mixture to a boil. Lower the heat and simmer for about 10-12 minutes, allowing the sauce to reduce by half. This is the ideal time to prepare your pasta according to package directions. Drain well once cooked.
6
Once the sauce has reduced, remove it from heat and add in the lemon zest and lemon juice. Combine this sauce with the bowl of seafood and vegetables, tossing gently to combine and reheat.
7
In a large serving bowl or platter, toss the cooked pasta with the creamy seafood sauce. Season with fresh dill, salt, and pepper to taste.
8
Garnish with fresh lemon slices and additional dill if desired. Serve with crusty bread and a side salad for a complete meal. Enjoy your culinary masterpiece!
Nutrition Information
10g
Fat
15g
Carbs
7.5g
Protein
1g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the primary pasta used in this recipe?
The recipe calls for 8 ounces of spinach fettuccine.
What types of seafood are featured in this dish?
This dish features a combination of succulent sea scallops and uncooked shrimp that have been peeled and deveined.
How is the zucchini prepared for the recipe?
The recipe requires 2 cups of zucchini that has been coarsely shredded.
What liquid ingredients are used to cook the seafood?
The shrimp and scallops are cooked in a mixture of 1/2 cup dry white wine and 1 cup of vermouth.
How much heavy cream is needed for the sauce?
The recipe uses 1 cup of heavy cream to create the rich, creamy sauce.
How long should the sauce simmer to reduce?
The sauce should simmer for approximately 10-12 minutes until it has reduced by half.
What are the nutritional values for calories and protein?
Each serving contains 175 calories and 7.5g of protein.
When should the lemon zest and juice be added?
The lemon zest and juice should be added after the sauce has been removed from the heat, just before combining it with the seafood and vegetables.
How do you know when the shrimp is cooked?
The shrimp are done when they turn pink and curl, which usually takes about 1-2 minutes of cooking.
What are the recommended side dishes for this meal?
It is best served with fresh, crusty bread and a simple garden salad.
How much garlic should be used?
The recipe recommends using 1 to 1.5 teaspoons of minced garlic.
How should the onion be prepared?
One small onion should be cut into quarters and then thinly sliced.
What type of butter is used for sautéing?
The recipe calls for 2 tablespoons of butter to sauté the onions and garlic.
Is there any fiber in this recipe?
Yes, there is 1g of fiber per serving.
How many carbohydrates are in this dish?
There are 15g of carbohydrates per serving.
What is the fat content per serving?
The dish contains 10g of fat per serving.
What garnishes are suggested for the final presentation?
Fresh lemon slices and additional dill are suggested for garnish.
How much fresh dill is required for the seasoning?
The recipe calls for 1 teaspoon of fresh dill, or to taste.
What is the first step in the instructions?
The first step is to melt butter in a medium saucepan and sauté the onions and garlic for 1-2 minutes.
How should the zucchini be cooked?
The zucchini should be cooked for about one minute until it just begins to soften, ensuring it is not overcooked.
How is the seafood removed from the cooking liquid?
A slotted spoon should be used to remove the seafood to keep the liquid in the pan for the sauce reduction.
How many ingredients are listed in this recipe?
The recipe consists of 16 ingredients in total.
Is this recipe considered a quick meal?
Yes, it is tagged as a 'quick meal' and 'easy recipe' suitable for busy weeknights.
What category of food does this recipe fall under?
It is categorized under pasta and seafood dishes.
Does the recipe include salt and pepper?
Yes, salt and pepper are included to be added to taste.
How should the cooked pasta be combined with the sauce?
The cooked and drained pasta should be tossed with the creamy seafood sauce in a large serving bowl or platter.
What heat setting is used to reduce the cream sauce?
After bringing the cream to a boil, you should lower the heat and simmer.
Is the seafood cooked at the same time as the zucchini?
No, the zucchini is sautéed first and removed, then the seafood is poached in wine and vermouth.
What is the texture of the sauce described in the recipe?
The sauce is described as creamy, elevated by the bright freshness of lemon.
Can I use any type of white wine?
The recipe specifically recommends a dry white wine for the best flavor profile.