Serving size: 2 adults + 2 kids + lelftovers
Ingredients
1 lb of scallop and/or shrimp
1 lb of spaghetti or linguine
2 cups of cherry tomatoes, halved
1 cup of parsley, chopped
1 tbsp of unsalted butter
3 garlic cloves, minced
1 tsp of salt for boiling past
1/2 tsp of salt to season scallop
1/2 tsp ground black pepper
3 tbsp of avocado or olive oil
1-2 cups of baby spinach, loosely packed
Directions
1. Bring a large pot of water to boil and add 1 tsp of salt. Cook your pasta until al dente. Reserve a cup of pasta water and drain – or you can add the pasta straight to the pan like I did!
2. Heat a large skillet over medium heat and add 3 tbsp of avocado or olive oil. Add your scallop / shrimp to the skillet and season with salt and pepper and cook on each side for 3 minutes.
3. Remove the scallop and shrimp from the skillet. Add your halved cherry tomatoes, butter, garlic, and 1/2 cup of pasta water to the skillet. Cook for 5 minutes or until the tomatoes soften and start bursting / releasing juice.
4. Add your cooked pasta and 1/2 cup of pasta water to the skillet. Add baby spinach and toss everything well together until the pasta is well coated in the sauce and spinach is cooked through. Taste and add more salt and pepepr if needed – I didn’t have to add any!
5. Turn off heat and garnish with 1 cup of chopped parsley. You can also add Parmesan cheese and red pepper flakes. Serve and enjoy!
