Seafood Pasta

This healthy American seafood pasta features a medley of fresh shrimp and scallops, tossed with whole wheat spaghetti and a light lemon-garlic sauce. It's a deliciously satisfying dish that brings the flavors of the sea to your dinner table while keeping it nutritious.

Ingredients

• Whole wheat spaghetti - 150 grams
• Shrimp (peeled and deveined) - 150 grams
• Scallops - 150 grams
• Olive oil - 2 tablespoons
• Garlic (minced) - 2 cloves
• Cherry tomatoes (halved) - 100 grams
• Spinach (fresh) - 100 grams
• Lemon juice - 2 tablespoons
• Lemon zest - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley (chopped) - 2 tablespoons
• Red pepper flakes - 1/4 teaspoon (optional)

Steps

1. Bring a large pot of salted water to a boil, and cook the whole wheat spaghetti according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3. Add the shrimp and scallops to the skillet, cooking for 3-4 minutes until the seafood is opaque and cooked through. Stir occasionally to ensure even cooking.
4. Add the cherry tomatoes and spinach to the skillet, cooking for an additional 2-3 minutes until the spinach is wilted and the tomatoes are softened.
5. Stir in the lemon juice, lemon zest, salt, black pepper, and red pepper flakes (if using). Mix well to combine all the flavors.
6. Add the cooked spaghetti to the skillet along with some reserved pasta water to help create a light sauce. Toss everything together until the pasta is fully coated.
7. Remove from heat, garnish with fresh parsley, and serve immediately.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 57 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 75 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.25 L

Health Benefits

• Rich in omega-3 fatty acids from seafood, promoting heart health.
• Whole wheat pasta provides fiber, aiding in digestion and maintaining fullness.

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