Pan Roasted Shrimp and Scallops with Creamy Spinach Feta Sauce over Farfalle

Cuisinart original

Turn this into a vegetarian entrée by substituting 6 portobello mushrooms cut into one-half inch thick slices for the seafood.


Makes 6 servings


1 medium onion (5 - 6 ounces), peeled, cut into 1-inch pieces 1 clove garlic, peeled 1 teaspoon oregano 1½ tablespoons extra virgin olive oil 1 10-ounce package frozen chopped spinach, thawed, squeezed dry ¾ cup fat free evaporated milk ¾ cup chicken stock 4 ounces feta cheese, crumbled 1 tablespoon fresh lemon juice 12 ounces farfalle pasta 1 tablespoon unsalted butter 8 ounces extra large shrimp, peeled and deveined 8 ounces sea scallops, tough "foot" removed

Nutritional information

Calories 429 (25% from fat) · carb 54g · protein 21g · chol 108mg · sod 489mg · calc 293mg · fiber 4g


Insert the metal blade in a Cuisinart® food processor. With the machine running, drop the garlic through the feed tube and process for 10 seconds; scrape work bowl. Add the onion and pulse to chop, 10 - 15 times. In a Cuisinart® MultiClad 3 - quart sauté pan, heat ½ tablespoon of the oil over medium low heat, add the onions and garlic, cook until tender and translucent, 3 - 4 minutes, do not brown. Add the oregano and spinach, cook for 2 - 3 minutes. Stir in the evaporated milk, stock, ¾ of the feta cheese, and lemon juice. Simmer for 5 minutes over medium-low heat, stirring, until thickened and the cheese is melted. Transfer to the food processor and process until smooth, return to the pan and keep warm over low heat. Bring salted water to boil in a Cuisinart® 3 Piece Stainless Pasta Set. Cook pasta according to package directions. When the pasta is nearly cooked, heat the remaining oil with the butter in a Cuisinart® 12 -½ inch MultiClad skillet over medium-high heat. When the foaming from the butter subsides, add the shrimp and scallops in a single layer, cook until golden, about 2 - 3 minutes, drain and discard any accumulated liquid, turn and cook on the other side. Season with salt and freshly ground pepper. Drain pasta, reserving ½ cup of the pasta cooking water. Add the drained pasta to the sauce in the pan. Stir in as much of the reserved pasta cooking water as needed if it is too thick. Transfer to a warm platter and top with the cooked shrimp and scallops. Garnish with the remaining feta cheese.