Lime Scallops with Baby Spinach and Pasta
- Number of Servings: 4
Ingredients
1 pound fresh or frozen sea scallops8 ounces angel hair pasta (may also use fettucine, spaghetti or linguine)1 teaspoon grated lime zest1/4 teaspoon crushed red pepper flakes3 cloves garlic, chopped2 tablespoons butter2 tablespoons fresh lime juice2 cups fresh baby spinach leaves (or torn up regular sized spinach)1 cup peeled and grated carrotLime wedges for garnish (optional)
1.If using frozen scallops, thaw completely before cooking. Rinse scallops then pat dry with a paper towel and set aside.
2.Cook pasta according to package instructions in a large saucepan and drain thoroughly then return to the still-hot saucepan and set aside.
3.Melt butter in a large skillet over medium-high heat. Add lime zest, red pepper flakes, garlic and scallops. Cook scallops until opaque and lightly golden (about 4 minutes.)
4.Add lime juice and toss until scallops are well-coated.
5.Add the scallop mixture, spinach and carrot to the pasta and toss lightly to combine then serve garnished with lime wedges.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user SWIMMERETTE00.
2.Cook pasta according to package instructions in a large saucepan and drain thoroughly then return to the still-hot saucepan and set aside.
3.Melt butter in a large skillet over medium-high heat. Add lime zest, red pepper flakes, garlic and scallops. Cook scallops until opaque and lightly golden (about 4 minutes.)
4.Add lime juice and toss until scallops are well-coated.
5.Add the scallop mixture, spinach and carrot to the pasta and toss lightly to combine then serve garnished with lime wedges.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user SWIMMERETTE00.
Nutritional Info Amount Per Serving
- Calories: 354.8
- Total Fat: 4.4 g
- Cholesterol: 37.4 mg
- Sodium: 255.3 mg
- Total Carbs: 49.2 g
- Dietary Fiber: 3.2 g
- Protein: 26.8 g
Member Reviews