Seafood Primavera Recipe
3 Scallops, 3 Shrimp, Fettuccine, Spinach, Roasted Cherry Tomatoes, Asiago Cheese and White Wine Blush.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seafood
Pasta
Vegetables
Dairy
Liquid
Seasoning
Method
Preparation
- 1
- 2
Roast the Tomatoes
Preheat the oven to 400°F (200°C). Place cherry tomatoes on a baking sheet, drizzle with 1 tablespoon olive oil, and sprinkle with salt. Roast for about 15-20 minutes until they burst and are slightly caramelized.
Cooking
- 3
Cook the Fettuccine
In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
- 4
Sauté the Seafood
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then add the scallops and shrimp and cook for about 2-3 minutes on each side until they are cooked through and opaque.
- 5
Add Spinach and White Wine
Add the spinach to the skillet with the seafood, stirring until wilted. Pour in the white wine and let it simmer for about 2-3 minutes, allowing the alcohol to evaporate slightly.
- 6
Combine Everything
Add the cooked fettuccine to the skillet, tossing gently to combine with the seafood and spinach. Add the roasted cherry tomatoes and grated Asiago cheese, stirring to melt the cheese and coat the pasta evenly.
Serving
- 7
Plate and Serve
Divide the Seafood Primavera among plates, garnish with additional grated Asiago cheese if desired, and serve immediately.