Ingredients

The following ingredients have 4 Servings
  • 3/4 lb dry pasta
  • 2 shallots (sliced)
  • 3 garlic cloves (minced)
  • 1 cup frozen peas
  • 5 oz fresh spinach (chopped)
  • 1/2 cup dry white wine
  • 1/2 cup water from cooking pasta
  • 1/2 lb raw shrimp
  • 1/2 lb raw scallops
  • 1/4 lb raw mussels ((more if you wish))
  • 1 cup heavy whipping cream
  • Zest from 1 lemon
  • Salt
  • 1 tbsp minced fresh basil

Instruction

  • Cook pasta according to the package instructions and set aside. SAVE 1/2 cup of water from cooking pasta.
  • Heat up a large cooking pan over medium heat and add a little bit of canola oil for cooking.
  • Add sliced shallots to the pan and cook until transparent. 
  • Add minced garlic to the onions, stir and cook until fragrant. 
  • Add peas and chopped spinach. Mix, cover and cook until spinach is done. Season with some salt.
  • Add wine and simmer for about a minute. Add pasta water and stir.
  • Add mussels  to the pan, cover and cook for about 4 minutes. 
  • Add shrimp and scallops. (If shrimp and scallops are very different size, then add the larger one first to cook a little longer and then smaller one. Ex., if using baby scallops, they would be much smaller than shrimp and cook faster, so add them a little later.) Cover and cook everything until seafood is just about done. 
  • Add heavy whipping cream, lemon zest, basil, and some more salt. Stir and cook for a couple more minutes. 
  • Stir in cooked pasta and serve.