Protein+™ Thin Spaghetti With Bay Scallops, Shrimp, And Arugula

  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Celebrate the colors of Italy with this red, white, and green dish. Lemon zest and arugula complement fresh seafood.



    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. 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 2

    For each serving, to order: Heat 1 Tbsp. oil in a skillet and saute 1/2 clove garlic until golden.

    Step 3

    Add 2 oz. stock and 1 oz. wine and reduce by half. Add 1 Tbsp. tomatoes, 2 oz. scallops, and 2 oz. shrimp. Simmer until shellfish is cooked through. Stir in 1/4 tsp zest and 2 oz. arugula. Season with salt and pepper.

    Step 4

    Reheat 2 cups pasta in boiling salted water for 40 to 60 seconds. Drain and add it to the sauce. Toss together well. Plate and top with 2 Tbsp. Parmesan.

    Recipe Type: Tags: , , ,
    Chef Recommended Cuts
    • Angel Hair
    • PLUS® Spaghetti
    • Thin Spaghetti
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    Nutritional Info

    This information is per serving.

    Nutrition Facts
    Serving Size 1 (270g)
    Servings Per Container 24

    Amount Per Serving
    Calories 510
    Calories from Fat 162
    % Daily Value*
    Total Fat 18g
    Saturated Fat 3g
    Trans Fat 0g
    Cholesterol 65mg
    Sodium 630mg
    Total Carbohydrate 56g
    Dietary Fiber 6g
    Sugars 5g
    Protein 28g

    Vitamin A 20%
    Vitamin C 15%
    Calcium 20%
    Iron 25%
    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.