Palomino Pasta With Grilled Seafood And Spinach

2014-09-06
  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Palomino restaurant serves this buttery seafood dish with grilled shrimp and scallops. Buy a mushroom-artichoke relish to add or make your own with roasted mushrooms, and artichoke hearts, red onion, oregano, parsley, and a balsamic vinaigrette.

Ingredients

  • 6 lb. Barilla Fettuccine
  • 1 1/2 lb. truffle butter
  • 3 lb. mushroom-artichoke relish
  • 1 1/2 lb. fresh baby spinach
  • 72 pieces grilled scallops (10/20)
  • 48 pieces split and grilled shrimp (13/15)
  • 6 oz. fresh lemon juice
  • 8 Tbsp. Italian herb blend
  • as needed salt
  • as needed black pepper
  • 4 1/2 cups warm beurre blanc
  • 24 fresh basil leaves
  • 24 pieces garlic toast

Instructions

Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking.

Step 2

Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 3

For each serving, to order: Reheat 4 oz. pasta in simmering water. Heat 1 oz. truffle butter in a pan and flash saute 2 oz. relish and 1 oz. spinach, just to wilt the leaves. Add 3 scallops and 2 shrimp, along with the drained reheated pasta.

Step 4

Toss and add 1/4 oz. lemon juice and 1 tsp. herb blend. Season with salt and pepper. Twirl the pasta into the bowl, plating the seafood on top. Sauce it with 1 1/2 oz. beurre blanc and garnish with 1 basil leaf and 1 garlic toast.

Recipe Type: Tags: , , ,
Chef Recommended Cuts
  • Farfalle
  • Fettuccine
  • Linguine
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container 24

Amount Per Serving
Calories 914
Calories from Fat 315
% Daily Value*
Total Fat 35g
54%
Saturated Fat 17g
85%
Trans Fat 0g
Cholesterol 134mg
45%
Sodium 2350mg
98%
Total Carbohydrate 107g
36%
Dietary Fiber 6g
24%
Sugars 7g
Protein 40g
80%

Vitamin A 75%
Vitamin C 19%
Calcium 16%
Iron 36%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.