Shrimp And Scallops in Goat Milk Sauce recipe

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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 calories
carbohydrate: 53.5 g
cholesterol: 57 mg
fat: 20.7 g
fiber: 4.5 g
protein: 18.6 g
saturatedFat: 3.9 g
servingSize: -
sodium: 328.5 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Stir celery and mixed vegetables into shrimp mixture, cook another 3 or 4 minutes. Serve over hot penne pasta.

Recipe Yield

6 servings

Recipe Note

I am lactose intolerant, so finding dishes that are milk-less but creamy can be a challenge. My husband created this simple and quick pasta dish with shrimp, scallops, and vegetables to be easy on my digestion. It's also delicious!

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