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Sea-Purb Seafood Pasta

Sea-Purb Seafood Pasta

  • Prep

    25 m
  • Cook

    30 m
  • Ready In

    55 m
Carolyn Mantia

Carolyn Mantia

A nice light seafood dish, always a crowd pleaser.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 654 kcal
  • 33%
  • Fat:
  • 37.9 g
  • 58%
  • Carbs:
  • 39.5g
  • 13%
  • Protein:
  • 41.6 g
  • 83%
  • Cholesterol:
  • 201 mg
  • 67%
  • Sodium:
  • 1000 mg
  • 40%

Based on a 2,000 calorie diet

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.
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Reviews

amos31406
1

amos31406

3/14/2012

this was much to dry for our tastes.

starvinstudent
1

starvinstudent

3/11/2012

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!

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