April 27, 2021

Recipe: Pasta With Lemon, Fresh Seafood and Spinach

A tasty dish to reinvent with different types of seafood

A closeup of pasta with shrimp

Not all pasta calls for tomato sauce. Here, we toss whole-wheat angel hair pasta, combined with lemon, garlic and dry white wine, with fresh shrimp, scallops and salmon. Tip: Buy scallops that are “dry packed,” not packed in liquid. “Day-boat scallops,” sold the same day they’re caught, are worth searching for.


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8 ounces whole wheat angel hair pasta
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons grated lemon zest
2 garlic cloves, minced
3 tablespoons chopped, fresh flat-leaf parsley
1/4 pound medium shrimp, shelled and deveined
1/2 pound scallops, sliced into 1/3-inch coins
1/4 pound skinless salmon fillet, cut into 4 strips
1/4 cup dry white wine
4 ounces baby spinach


  1. Cook the pasta al dente, following package directions. Meanwhile, in a small bowl, combine the oil, lemon juice and zest, garlic and parsley. Set aside.
  2. As the pasta cooks, heat a large nonstick skillet over medium-high heat. Add the shrimp, scallops and salmon. Cook, turning once, for about 2 minutes, until the shrimp are pink, and the scallops and fish are opaque, and firm to the touch. Add the wine, and boil over high heat for another minute. Set aside.
  3. Drain the pasta, and toss with the lemon-garlic mixture and spinach. Gently toss the seafood with the pasta. Serve immediately.

Nutrition information

Makes 4 servings

Per serving:


Calories: 380 (17% calories from fat)
Total fat: 8g (1g saturated fat)
Protein: 31g
Carbohydrate: 48g
Dietary fiber: 8g
Cholesterol: 80mg
Sodium: 260mg
Potassium: 575mg

Source: Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (© 2007 Broadway Books)

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