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.
- 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
- 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
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.