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Argentine Red Shrimp & Baby Scallops with Pappardelle & Spinach in White Wine Sauce

Servings: 2 Total Time: 20 minutes


• 3 cups Argentine Red Shrimp (Thawed)

• 2 cups Frozen Baby Scallops (Thawed)

• 1 Package of Pappardelle pasta

• 2 cups Spinach, chopped

• Fresh Parmigiana

• 4 cloves of garlic, minced

• Salt and pepper

• 1/2c dry white wine

• 3tbsp butter

• Olive oil

• Juice of 1/2 lemon


1. Prepare pappardelle and set aside

2. Heat 1tbsp olive oil in a wide pan over medium heat

3. Sauté shrimp and scallops for 3 minutes, remove from pan

4. Sauté garlic in 3tbsp butter until fragrant

5. Deglaze pan with white wine and simmer until wine is cooked off and liquid is reduced

6. Add scallops and shrimp back to pan

7. Add chopped spinach and sauté for 2 minutes, or until lightly wilted

8. Add pappardelle pasta and toss

9. Dress with lemon juice, good olive oil, salt and black pepper, and plenty of fresh grated parm. Yum!

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