Servings: 4
Prep time: 10
Total time: 20 minutes

I’m fond of the cocktail sauce that’s often served with peeled shrimp. It’s the horseradish that I love, and I’ve added some to an otherwise classic pasta sauce to give this delicious Grilled Seafood Spaghettini a special kick. The recipe goes fast once you start, and can be on the table in 30 minutes. Spaghettini only take around 5 minutes to cook and if you have some of our Quick Tomato Sauce on hand in your freezer, the recipe will go even faster. It’s also a great recipe for a healthy survivorship. Antioxidant lycopene aside, scallops are a great source of lean protein and shrimp are rich in vitamin B12. Add cruciferous arugula and you’re golden. If you’re a seafood loving cancer survivor, you have to try this.


  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


  • 3 tablespoons extra virgin olive oil, divided
  • Juice of 1/2 lemon
  • 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 grated horseradish
  • 8 oz whole wheat spaghettini (or 2 ounces per person)
  • 1 cup baby or Italian arugula
  • Salt to taste

Nutritional Information


409 cals


12 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

8 g


52 g


5 g


4 g


23 g


647 mg

*per serving

Powered by Edamam

Ann's Tips and Tricks

I love my cast iron grill pan, but if you don’t have one, you can use a large cast iron or other heavy non-stick pan instead. If you use a pan, transfer the leeks onto a plate. You won’t want to crowd the seafood or it won’t sear.




Please enter your comment!
Please enter your name here