Shrimp, Scallop and Veggie Pasta in a light Lemon Butter White Wine Sauce

Hey all! It’s good to be back after a long winter’s nap.

It’s that time of year when the longing for spring begins to swell inside me as the cold wind still blows outdoors. Weekly email blasts from various seed companies and full color catalogs brimming with pics of ripe produce don’t help. Oh, the torture. With a good 5 inches of snow still covering my garden, and the inevitable one or two more snowfalls still coming before the final spring thaw, the only cultivating I can do is in my kitchen.  Last night I decided to dish up a taste of spring in the form of a light shrimp, scallop and veggie pasta in a delicate lemon, butter, and white wine sauce. It’s my pseudo buerre blanc sauce, a riff on the classic French buerre blanc that is loaded in fat grams from copious amounts of butter. I’m sure my light buerre blanc would annoy any classically trained chef , but it is still very palette pleasing and I know my arteries thank me. Yours will too.

Shrimp, Scallop and Veggie Pasta in a light Lemon White Wine Sauce



  • 1 lb cooked shrimp (feel free to substitute raw, peeled & deveined shrimp)
  • 1/2 lb scallops
  • 1 red pepper, diced or julliened
  • 1 small onion, chopped
  • 1 C cherry tomatoes, halved (I used some orange grape tomatoes that I had in the freezer from last summer’s harvest)
  • 1 bunch asparagus, trimmed and cut into small pieces (or use frozen as did – see instructions below)
  • 1/2 tsp crushed red pepper
  • 1 tsp garlic powder
  • 1 tsp thyme
  • 1/2 tsp black pepper
  • 1 Tbsp extra virgin olive oil
  • 1 C dry white wine
  • 4 Tbsp unsalted butter
  • 1/4 C lemon juice

ingredients for Shrimp-Scallop and veggie pasta


  1. Cook pasta according to directions
  2. Meanwhile, heat 1 T extra virgin olive oil in a large skillet or wok
  3. Stir fry red pepper, cherry tomato halves, and onion until crisp tender or to your liking. If  have fresh asparagus, go ahead and it, cut into small chunks. If you’re in a hurry, or you have frozen aspargus spears on hand as I did, microwave them until crisp tender, cut and then it to the other veggies.
  4. Next, add the unsalted butter and dry white wine along with the spices and give it a good stir.
  5. The vegetables will soak in the liquid a bit. To remedy this, I added 3-4 large spoonfuls of pasta water as well as the 1/4 C lemon juice.
  6. Finally, add the scallops and stir fry for 1 min, then add the shrimp and stir fry for another minute. (Since the shrimp are cooked, it’s only a matter of heating them through.)

Living up to my “Salt Police” title, I finished this lovely shrimp, scallop and veggie pasta dish with a light sprinkling of feta cheese. It’s a delicious accent to the lemony, white wine sauce. Low sodium varieties are available for sale and a little goes a long way. Prijatno! Enjoy!

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