Grilled Seafood Spaghettini

Grilled Seafood Spaghettini

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Clock Icon for Prep Time 10 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 12 ingredients

This recipe goes fast once started, and can be on the table in 30 minutes. Spaghettini only takes around 5 minutes to cook. The combination of the tomatoes plus the surprising addition of horseradish...


Ingredients

  • 3 tablespoons extra virgin olive oil, divided
  • 1/2 lemon, juiced
  • 8 oz peeled shrimp
  • 8 oz sea scallops (about 8 pieces) – halve large ones
  • 1 large leek, white parts only, julienned
  • 3 cloves garlic sliced
  • 1 whole dried red chili (optional)
  • 1 cup diced tomatoes
  • 2 teaspoons horseradish, grated
  • 8 oz whole wheat spaghettini (or 2 ounces per person)
  • 1 cup baby or Italian arugula
  • Salt to taste

Nutrition Facts

Calories

409 cals

Fat

12 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

8 g

Carbohydrates

53 g

Sugar

5 g

Fiber

4 g

Protein

23 g

Sodium

648 mg

Directions

  1. In a bowl beat 1 tablespoon olive oil with the lemon juice. Stir in the shrimp and scallops until coated. Set aside in a cool place to marinate for 20 minutes.
  2. Meanwhile bring a large pot of salted water to the boil. Preheat a cast iron grill or frying pan.
  3. Place 2 teaspoons olive oil in another bowl. Add the shredded leeks. Toss to coat. Pile onto the hot grill pan in a thick layer. Sprinkle with salt. Grill turning from time to time until they have started to brown at the edges.
  4. Meanwhile, heat the remaining olive oil in a wok or sauté pan over a medium high flame. Add the garlic and chili pepper if using and cook until the garlic is golden about 1 minute. Add the diced tomatoes. Turn the heat down to medium. Cook until the tomatoes start to look saucy, about 5 minutes. Stir in the horseradish. If the sauce looks dry, stir in 1/4 cup of hot pasta water.
  5. Meanwhile check the leeks. If they are browned, push to one side of the griddle. Add the pasta to the boiling water and set the timer to 1 minute less than packet instructions. Drain reserving 1 cup cooking water.
  6. Remove the shrimp and scallops from the marinade. Stir any liquid into the tomatoes. Add the shrimp and scallops to the hot grill pan in a single layer. Sear for 1-2 minutes and turn. Cook until the shrimp are just pink and the scallops opaque, another 1-2 minutes.
  7. While the shrimp and scallops are cooking, toss the pasta with the tomato sauce in the wok still over a medium high flame. Add 1/2 c of reserved water if it looks dry. Add the arugula and the leeks. Toss until the arugula has wilted, about a minute. Add the shrimp and scallops. Toss to mix. Serve immediately

Chef Tips

For this recipe, use cast iron grill pan or other heavy non-stick pan instead. When using a pan, transfer the leeks onto a plate to allow the  seafood to sear perfectly.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.


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