Home > Recipes > Mains > Grilled Seafood Spaghettini

Grilled Seafood Spaghettini

Name: Grilled Seafood Spaghettini
Prep time: 10
Cook time: 20

(1 votes, average: 4.00 out of 5)

10 min prep

4 servings

Carrot Icon for Number of Ingredients Size

12 ingredients

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...

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

Missing an Ingredient?

Visit our ingredient substitution guide.

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

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.
Meanwhile bring a large pot of salted water to the boil. Preheat a cast iron grill or frying pan.
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.
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.
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.
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.
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

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.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.