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Lemon Seafood Pasta

A pasta dish with shrimp, scrod, mushrooms, peppers, broccoli, tomato, lemon, Greek dressing, butter, and flour.

From the Recipes Wiki (Fandom) · 13 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Lemon Seafood Pasta

Ingredients

Directions

Prepare the pasta

  1. Cook bowtie pasta al dente in salted water, adding the juice of one lemon to the pot.

Cook the seafood and vegetables

  1. Saute shrimp in a large skillet with mushrooms and peppers in 2 tablespoons butter over medium-high heat for about 3 minutes until shrimp are opaque and pink.

  2. Remove shrimp from skillet, turn heat down, cool shrimp slightly, peel, and set aside.

  3. Continue cooking mushrooms and peppers until softened, ensuring the mixture does not dry out.

  4. Add lemon juice, diced tomato, Greek dressing, and the remaining butter to the mushrooms.

  5. Add scrod cut into large pieces, sauté, and add water to steam the fish.

  6. Cook over medium heat, turning fish gently until it is solid white and flakes with a fork (about 5 minutes).

  7. Toss broccoli and shrimp back into the skillet.

Finish the sauce and serve

  1. Remove about 1/4 cup of hot liquid from the skillet, stir flour into the liquid until smooth, then stir this mixture back into the skillet, avoiding breaking the fish.

  2. Cook for one to two minutes longer to thicken the sauce slightly.

  3. Serve the sauce over the hot pasta.

Nutrition, whole recipe (rough)

763Calories
44 gProtein
14 gFat
116 gCarbs

Counts 8 of 10 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Shrimp100g cooked99
Broccoli1 cup chopped (156g)55
Bell Pepper1 medium (119g)31
Mushrooms1/2 cup sliced (35g)15
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Salad Dressingnot in our table0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Broccoli + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together809 recipes

    Shared aroma: linalool (floral, citrus).

  3. Mushroom + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together2,719 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. Broccoli + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together1,118 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Shrimp
Provides the main protein, turning opaque and pink when cooked through.
Scrod
Supplies the flaky white fish that breaks into tender pieces when gently cooked.
Butter
Adds richness and fat to the sauté, carrying flavor across the vegetables and seafood.
Flour
Thickens the pan liquid into a light sauce that coats the pasta.
Mushrooms
Release moisture as they soften, adding earthy flavor and body to the sauce.
Lemons
Add acidity that brightens the sauce and the pasta cooking water.

The step that matters

Thickening the sauce with flour. Flour must be stirred into hot liquid taken from the pan and fully smoothed before going back in, otherwise it clumps. Gentle stirring keeps the delicate fish from breaking apart.

Swap the tomato

How well each one fits the dish's main ingredients (shrimp, pepper, broccoli, mushroom, lemon, butter, flour):

  1. Spinachfits better
  2. Shallotfits better
  3. Asparagusfits better
  4. Tomatothe original

Fit is the average pairing score against shrimp, pepper, broccoli, mushroom, lemon, butter, flour. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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