Lemony Shrimp & Scallop Pasta with Basil

Lemony Shrimp and Scallop Pasta with Basil | WorldofPastabilities.com

It’s true that lemons make most anything taste better. Yea? Really? Doubting me? Just try it. A squeeze into your homemade salad dressing, a squeeze over any piece of freshly grilled or baked fish, or even just a squeeze into some plain ‘ole water…it does wonders. It transforms.

Bright, happy, upbeat – that’s how lemons make you feel. And clean too. Did I mention that? That citrusy something has been around for years with sprays, cleansers, detergents, and the like. Citrus seems to be added to anything where there’s a need to disguise the smell or perk up the overall freshness of an area. But when it comes to food, lemons don’t try to hide great flavor or taste. They enhance it.

Lemony Shrimp and Scallop Pasta with Basil | WorldofPastabilities.com
Lemons help balance the sweetness and richness of some foods and always round out the flavors of most dishes. Whether a zest, a squeeze, or a slice. Lemons are a pantry staple. Plus they are just pretty. I wish I felt bright, happy, and upbeat every day! Oh the life of a lemon…..

Lemons have been on my mind all summer as I have so many memories of fabulous pasta dishes that have lemon as a key flavor or as an accent. I wanted to share something that exemplified a lemony experience and left you with an “That is delish!  I want that again!” reaction.

Lemony Shrimp and Scallop Pasta with Basil | WorldofPastabilities.com

You know by now that I love shellfish, and could probably survive with only this food group. If you want to know more about my curious love of the crustaceans, you can catch up reading these favorite recipes: (Yikes! I didn’t realize how many good one we’ve shared!) 🙂

Thai Shrimp Scampi with Whole Wheat Pasta
Squid ink Pasta with Shrimp & Tomatoes
Oven Fried Bang Bang Shrimp Pasta
Shrimp, Avocado and Spinach Pasta with Mango Vinaigrette
Simple Pesto White Wine Sauce with Bay Scallops
Tuscan Style Clam Sauce
Linguine with Mussels and Chorizo
Lobster Pasta Salad

Lemony Shrimp and Scallop Pasta with Basil | WorldofPastabilities.com
Had enough? Great – I didn’t think so. I really feel the love from you friends and I thank you! This inspiration came from Cooking Light Lemon Basil Shrimp Pasta recipe and you can count on them for easy and great recipe ideas. I’ve added my own twist and I hope you try it and let me know what you think.

This fun dollar sign shaped pasta can be found on our website…maybe not the best shape to serve your potential in-laws, but perfect for a fundraiser, to serve your banking friends or at a contract signing!  🙂

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Lemony Shrimp & Scallop Pasta with Basil

Adapted from Cooking Light! Fresh lemons and seafood are a perfect combination…yum!

Ingredients

Scale
  • 14 oz. bag Dollar Sign Pasta (or substitute any short or long shape of your choice!)
  • 1 ½ lbs. peeled and deveined shrimp, large or jumbo (I used a 24 oz. frozen bag, uncooked but peeled and deveined. I had to take off the tails though!)
  • 1 lb. bay scallops
  • 1 T. butter
  • ½ cup fresh basil, chopped + extra for garnish
  • 6 T. capers, drained
  • 5 T. extra virgin olive oil, divided + 1 teaspoon
  • 5 T. fresh lemon juice
  • 2 t. seasoned salt
  • 1 t. Creole seasoning
  • 1 t. salt
  • 4 cups fresh spinach, for plating

Instructions

  1. Cook pasta according to package directions. Drain and toss with 1 t. olive oil.
  2. In a large bowl, place basil and capers.
  3. In the meantime, add butter and 1 T. olive oil to a large sauté pan. Bring to a medium high heat and add shrimp first and then scallops. Sprinkle seasoned salt and Creole seasoning on top of both. Depending on how small the bay scallops are, you may want to wait until shrimp are half way cooked. Sauté shrimp and scallops until just done, approx. 3-5 minutes (shrimp will begin to curl and turn a slight pink color; you can cut a scallop in half and make sure it is cooked all the way through).
  4. Add pasta, shrimp, and scallops to basil caper mixture.
  5. Drizzle 5 T. olive oil and 5 T. lemon juice plus 1 t. salt.
  6. Toss gently to combine.
  7. Serve pasta by placing 1 cup fresh baby spinach on each plate. Top with a heaping of the pasta. Serve with fresh lemon slices and chopped fresh basil for garnish.
  8. Yum! Fresh! Enjoy!!

 

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4 Comments

  1. Presley on October 20, 2018 at 11:56 am

    A delicious recipe! So light and refreshing!

  2. Judy B. on September 6, 2015 at 10:03 am

    I totally agree. Lemons are an essential staple! This recipe looks and sounds delicious … so tasty and fresh! Can’t wait to try it!

    • carey on September 7, 2015 at 10:38 am

      Thanks Judy! I know you are a lemon fan too….:)

  3. Kathy B. on September 1, 2015 at 2:41 pm

    I totally agree with you!! Lemons make EVERYTHING better. Now…if it could only make those dollar signs grow! Ha!
    Love that cute pasta! So fun!!

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