Seafood Medley Pasta with Spinach and Olive Fettuccine

Prep Time: 15 minutes | Cook Time: 25 minutes | Serves: 6
Author: Olivelle (styled + Chivillafied by Chivilla Bay)

If your taste buds are craving a little coastal vacation without the airfare, this one’s for you. This Seafood Medley Pasta is bright, briny, buttery, and just fancy enough to feel impressive—without turning dinner into an all-night project.

We’re talking tender shrimp, sweet scallops, and juicy mussels swimming in a white wine garlic sauce with lemon zest and tomatoes, all tangled up in spinach & olive fettuccine. And the real MVP? Olivelle’s Olive Tapenade Dried Herb Blend, which brings that salty, savory Mediterranean magic that makes people say, “Wait… what did you put in this?” 😉

Perfect for date night, dinner with friends, or when you just want to feel a little extra on a random Tuesday.

🛒 Ingredients

• 1 package spinach & olive fettuccine

• 1 pasta rock

• 1 tbsp Sicilian Lemon Infused Olive Oil

• ½ large shallot, diced

• 2 large garlic cloves, minced

• 1 tsp Roasted Garlic Infused Sea Salt

• 2 tsp white pepper

• ½ lb shrimp

• ½ lb scallops

• 1 cup white wine

• 2 tsp lemon zest

• 1 cup tomatoes, diced

• 2 tbsp Olive Tapenade Dried Herb Blend

• ½ lb mussels

• 2 tbsp unsalted butter

• 1 tbsp fresh parsley, chopped

🍝 Directions

1. Bring 4 quarts of water to a rolling boil. Add 1 pasta rock and cook pasta according to package directions. Drain, cover, and set aside.

2. In a large sauté pan over medium-high heat, add the lemon infused olive oil. Sauté shallots until translucent, about 3 minutes. Add garlic and cook until fragrant (about 1 minute).

3. Season shrimp and scallops with 1 tsp sea salt and white pepper. Add to the pan and sear about 1 minute per side—just until lightly golden. Don’t overcook!

4. Add white wine, lemon zest, tomatoes, olive tapenade blend, remaining garlic salt, and mussels to the pan.

5. Cover and cook until mussels open and the sauce reduces enough to coat the back of a spoon.
   Tip: If the sauce needs more time, remove seafood and let it reduce a bit longer.

6. Finish the sauce with butter. Add pasta and toss to coat. Return seafood to the pan if removed and cook another 1–2 minutes until everything is warmed through.

7. Sprinkle with fresh parsley and serve immediately.

💡 Chivilla Bay Tips & Tricks

• Wine matters: Use a dry white wine you’d actually drink (Sauvignon Blanc or Pinot Grigio are solid choices).

• No mussels? Sub clams or skip them altogether—this recipe is flexible.

• Want heat? A pinch of red pepper flakes takes this dish up a notch.

• Serving idea: Pair with crusty bread and a simple green salad. Boom—restaurant vibes at home.

This is one of those dishes that feels like a celebration but fits right into real life—good food, good people, no stress. Just the way we like it at Chivilla Bay 🌊🍷