Saturday, July 4, 2015

Shrimp and Scallop Pasta

I just love it when a plan comes together! I really didn't want to go to the grocery and fight the 4th of July crowds and was sure that I could scrounge around and come up with a decent dinner. I knew I had about 6 frozen large shrimp and maybe four large frozen scallops. I defrosted those and then put together this and that from the fridge and it worked! :-)

6 large shrimp
4 large scallops-cut in half
1/2 red pepper in large dice
1/2 yellow pepper in large dice
4 scallions cut in one inch pieces
4 garlic cloves, minced
1 bunch of cilantro
1 lime juiced
1/2 box whole wheat linguini
salt, pepper, dried red pepper
4 T butter
olive oil

Cook pasta according to pkg

In large skillet, melt butter and quickly sauté the shrimp and scallops and remove to bowl (they can be a bit undercooked cause you'll be adding them back into the pan).

Next, sauté the onion and peppers for several minutes, add the garlic--salt and pepper everything and sprinkle on red pepper. Drain the pasta (and reserve a little pasta water)

Add the seafood back in the skillet, the lime juice and the cilantro and stir around a bit--then add the drained pasta--mix around well--Taste to see if it needs more salt or if too dry add some reserved pasta water or some olive oil.