Pasta with Seafood and Cabbage
Dive into a harmonious fusion of flavors with this Pasta with Seafood and Cabbage recipe, a perfect blend of elegance and comfort. Tender spaghetti or linguine is tossed in a light, buttery sauce elevated by zesty garlic, red chili flakes, and a splash of white wine. The star of the dish—succulent shrimp and golden-seared scallops—pairs beautifully with caramelized cabbage, creating a delightful contrast of textures. Bright notes of fresh lemon juice and Parmesan cheese bring everything together, while a sprinkle of parsley adds a burst of freshness. This Mediterranean-inspired seafood pasta is perfect for weeknight dinners or special occasions, ready in just 45 minutes. Ideal for seafood lovers, this dish is sure to impress with its restaurant-quality flavor and wholesome ingredients.
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Recipe Information
Ingredients
- 12 oz spaghetti or linguine
- 2 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic, minced
- 0.5 tsp red chili flakes
- 8 oz shrimp (peeled and deveined)
- 8 oz scallops
- 0.5 cup white wine
- 3 cups green cabbage, thinly sliced
- 2 tbsp lemon juice
- 0.5 cup parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In a large skillet, heat the olive oil and butter over medium heat until melted.
Add the minced garlic and red chili flakes to the skillet. Cook for 1 minute, stirring constantly, until fragrant but not browned.
Add the shrimp and scallops to the skillet. Cook for 2-3 minutes per side, or until the shrimp turn pink and the scallops are golden on the outside. Remove the seafood from the skillet and set aside.
In the same skillet, add an extra drizzle of olive oil if needed. Add the sliced cabbage, season with salt and black pepper, and sauté for 5-7 minutes until tender and slightly caramelized.
Deglaze the skillet with white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
Return the cooked shrimp and scallops to the skillet. Add the lemon juice and reserved pasta water, stirring to create a light sauce.
Toss the cooked pasta with the seafood and cabbage mixture until well coated. Adjust seasoning with salt and pepper, if needed.
Remove from heat and stir in grated Parmesan cheese.
Garnish with chopped parsley and serve immediately. Enjoy!
Nutrition Facts
Calories |
1844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.9 g | 91% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 4411 mg | 192% | |
| Total Carbohydrate | 157.2 g | 57% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 21.1 g | ||
| Protein | 132.9 g | 266% | |
| Vitamin D | 10.2 mcg | 51% | |
| Calcium | 876 mg | 67% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2619 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
