Seafood Medley Pasta with Spinach and Olive Fettuccine
Seafood Medley Pasta with Spinach and Olive Fettuccine
Brie Thompson
4
15 minutes
25 minutes
Shrimp, scallops, and mussels in a bright white wine sauce is a seafood lover's dream. Shallots, garlic, and lemon zest bring fresh, zesty flavor, while Sicilian Lemon Infused Olive Oil and Roasted Garlic Infused Sea Salt round out every bite over fettuccine. Serve it for a night that feels like dining by the sea, right in your own kitchen.
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Ingredients
- 1 Package Fettuccine
- 1 Pasta Rock
- 2 Tbsp Sicilian Lemon Infused Olive Oil
- ½ Large Shallot, diced
- 2 Large Garlic Cloves, minced
- ½ lb Shrimp
- ½ lb Scallops
- 2 tsp White Pepper
- 2 tsp Roasted Garlic Infused Sea Salt, divided
- 1 cup White Wine
- 2 tsp Lemon Zest
- 1 cup Tomatoes, diced
- 2 Tbsp Olive Tapenade Dried Herb Blend
- ½ lb Mussels
- 2 Tbsp Unsalted Butter
- 1 Tbsp Parsley, chopped, to garnish
Directions
Bring 4 quarts of water to a boil over high heat. Add the Pasta Rock to season the water according to package directions. Add the fettuccine and cook according to package directions. Drain, cover, and set aside.
Heat Sicilian Lemon Infused Olive Oil in a large sauté pan over medium high heat. Once hot, add the shallot and sauté until translucent, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
Season the shrimp and scallops with 1 tsp Roasted Garlic Infused Sea Salt and the white pepper. Add the shrimp and scallops to the pan and sear until golden, about 1 minute per side.
Add the white wine, lemon zest, tomatoes, Olive Tapenade Dried Herb Blend, remaining 1 tsp Roasted Garlic Infused Sea Salt, and mussels.
Cover the pan and cook until the sauce is thick enough to coat the back of a spoon, the shrimp are pink and opaque, and the mussels open. Discard any mussels that do not open. If needed, remove the seafood from the pan and continue reducing the sauce.
Finish with the butter. Add the pasta to the sauce and stir. Add the seafood back to the pan if it was removed. Cook until the pasta is warmed through, 1 to 2 minutes.
Garnish with the parsley. Serve immediately.