Easter Pasta
Ingredients
Noodles and Sauce
Veggies & Seafood
Instructions
-
Prepare pasta according to package directions without adding any salt. (I reduce boiling time by 1-2 minutes, so the noodles are "al dente"). Drain, reserving 1/2 cup of cooking liquid.
Set pasta aside and let cool for 5 minutes. Drizzle a little bit of olive oil over it, then stir. This will help prevent the pasta from sticking.
-
Place reserved cooking liquid, lemon zest, lemon juice, whipping cream and cream cheese in a blender. Process until smooth.
-
Season with salt, pepper, and all other spices. Mix until well blended. Set aside.
-
In a large frying pan, sauté the scallops and veggies in the olive oil over medium high heat. Slowly add the seasonings.
-
In a medium pot, boil the shrimp according to package directions. Once cooked, remove the vein and shell, and rinse thoroughly.
Add these to the scallop/veggie mixture, and continue cooking until well blended and hot (about 5 minutes). Then, reduce to low heat.
-
Heat a large, deep skillet over medium heat.
Add the sauce to the pan. Whisk in Parmesan and other cheeses and stir. Continue to heat sauce for 1- 2 minutes or until sauce begins to thicken. Add in pasta, tossing to coat.
-
Once well blended, fold in the veggie and seafood mixture. Serve and enjoy.