This pasta is a take on one of my favorite dinners growing up. My mom used to make what we still refer to as the “skating dinner.” When we would get home late from the skating rink my mom would be able to throw together this amazingly delicious dinner for the three ravenous girls in no time. Back then my mom would make this dish with frozen shrimp and spaghetti or linguini. I will still make it that way sometimes but in this instance I couldn’t find prepped domestic shrimp. So instead I made it with fresh domestic sea scallops, some whole-wheat spaghetti and some zucchini noodles. You can also make this dish with chicken, fish or even without any of these proteins. I highly suggest buying domestic fish whenever possible or at least making sure to steer clear of fish from China and India where practices can be questionable. This recipe is just for one person but if you plan on making it for more just multiply the ingredients by the number of people.

White Wine Lemon Pasta Ingredients

  • 3 to 4 fresh sea scallops
  • 1 Large Zucchini made into noodles with a spiralizer, roughly the same size as spaghetti
  • ½ of one serving of cooked whole-wheat spaghetti
  • 1 cup white wine
  • Juice of ½ a lemon
  • 2 cloves of garlic chopped
  • 1 tablespoon of butter
  • 1 tablespoon of olive oil
  • 1 tablespoon of chopped parsley

Directions For White Wine Lemon Pasta

Heat a pan on medium high heat with the butter. Once pan is very hot place the scallops gently flat side down on the pan.

Leave the scallops alone completely for 3-5 minutes. If you disturb them they won’t get a good seared crust. Flip them and cook for another 3-4 minutes on the other side. Remove them from the pan and lower the heat to medium.

Add olive oil to the pan and then the garlic. When the garlic is golden brown pour in the wine and allow it to reduce until half the liquid remains.

Add in the lemon juice then put the cooked spaghetti and raw zucchini noodles into the pan with the scallops. Allow the zucchini to heat just until it starts to soften then remove from heat and mix in the parsley and salt and pepper if desired. Serve immediately and top with Parmesan if you wish.

White Wine Lemon Pasta

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About The Author

Profile photo of Meredith
Sustainable Eater

As a former athlete with an intense competitive nature I like to challenge my cooking skills with new recipes and unfamiliar ingredients. I source local and organic ingredients as much as possible. I’m on a mission to conquer the kitchen