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2 servings


0 hours 10 mins


0 hours 10 mins


0 hours 20 mins

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1 Tbsp. olive oil

1 small leeks, white and light green parts only, thinly sliced (about 1/2 cup)

2 cloves garlic, thinly sliced

1/4 Tsp. Calabrian red pepper flakes

1 Tsp. kosher salt

½ Tsp. freshly ground black pepper

2 Tbsp. Land O’ Lake light canola oil butter

6 oz. linguine

1/2 lb. peeled and deveined large shrimp

½ lb. sea scallops (muscle removed)

1 bunch asparagus, trimmed and cut into 2-in. pieces

Zest of one lemon plus 1 Tbsp. fresh juice (from 1 lemon)

2 Tbsp. fresh flat-leaf parsley leaves chopped

2 Tbsp. toasted pine nuts


1. Toast the pine nuts in a dry skillet on your stovetop. Watch carefully since they burn easily. Just toast them for a minute or so and take off the heat.

2. Boil water for your pasta. Follow the instructions on the pasta box and cook your pasta in salted water (use about 2 Tbsp. of salt in the water for flavor)

3. Heat oil and butter in a large skillet over medium-low heat. Add leeks, garlic, crushed red pepper, salt, and black pepper and cook, stirring often, until softened, about 5 minutes.

4. Add shrimp, scallops and asparagus to skillet. Cook until shrimp and scallops are opaque and asparagus is tender, about 3 minutes. Remove from heat and stir in lemon juice and ¼ cup of the saved pasta water. Add the cooked linguine and toss to coat. Add more pasta water if needed to get the sauce consistency you desire. Top pasta with lemon zest, pine nuts and parsley

NOTE: This is a really light and healthy dish. Add extra vegetables like broccoli and mushrooms for even more yummy goodness. I always have left overs and this makes a great lunch the next day. It all depends on hungry you are, right? Enjoy.