Shrimp And Scallops in Goat Milk Sauce recipe
All Recipes Seafood Shellfish Scallops
Ingredients
- 12 ounces penne pasta ¼ cup extra-virgin olive oil ¼ cup non-dairy butter 6 ounces frozen cooked shrimp 6 ounces frozen cooked scallops 2 tablespoons chopped garlic ¼ cup white wine ¼ cup goat milk 3 tablespoons lemon juice 1 tablespoon dried cilantro 1 teaspoon dried oregano lemon pepper to taste seasoned salt to taste 1 stalk celery, diced 1 (12 ounce) package frozen mixed vegetables (carrots, green beans, red bell peppers)
Nutrition Info
- 474.2 caloriescarbohydrate: 53.5 gcholesterol: 57 mgfat: 20.7 gfiber: 4.5 gprotein: 18.6 gsaturatedFat: 3.9 gservingSize: -sodium: 328.5 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Shrimp And Scallops in Goat Milk Sauce
Directions
-
Bring a large pot of lightly salted water to a boil, add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Keep warm.
Heat olive oil and non-dairy butter in saucepan over medium-high heat. Add shrimp and scallops, cook until heated through, turning occasionally, about 5 minutes. Add garlic, cook 30 seconds. Stir in white wine, goat milk, and lemon juice. Cook until heated through, about 3 minutes. Add cilantro, oregano, lemon pepper, and seasoned salt.
Stir celery and mixed vegetables into shrimp mixture, cook another 3 or 4 minutes. Serve over hot penne pasta.