SHEIN Silk-Scallop Pasta Primavera

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A delicate spring pasta dish featuring tender scallops and seasonal vegetables, finished with a silky sheen from reserved pasta water. This italian-inspired pasta ready in about 35 minutes pairs spaghetti pasta, sea scallops, patted dry scallop, medium, thinly sliced zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz spaghetti pasta
• 8 oz sea scallops, patted dry scallop
• 1 medium, thinly sliced zucchini
• 6 oz, trimmed and cut into 1-inch pieces asparagus
• 3 tbsp olive oil
• 3 cloves, minced garlic
• 1, zest and juice lemon
• 1/2 cup freshly grated Parmesan cheese
• to taste salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Step 1: Bring a large pot of heavily salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 8 oz scallops in a single layer and sear undisturbed for 2 minutes until golden, then flip and cook 1 minute more. Transfer scallops to a plate.
3. Step 3: Add remaining 1 tbsp olive oil to the skillet, then add 1 medium zucchini (thinly sliced) and 6 oz asparagus (trimmed and cut into 1-inch pieces). Sauté for 4 minutes until crisp-tender, stirring occasionally.
4. Step 4: Add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned. Stir in 1/4 tsp black pepper and 1 tbsp lemon juice, then add drained spaghetti and 2 tbsp reserved pasta water. Toss for 1 minute until sauce clings to pasta.
5. Step 5: Return scallops to the skillet, add 1/2 cup freshly grated Parmesan cheese, and toss until cheese melts and coats the pasta. Stir in remaining lemon zest and adjust salt and pepper to taste.