Easter Pasta
- 1 pound Penne (Or your favorite pasta)
- 3 whole Lemons (You will want both the zest and lemon juice from all 3)
- 1/2 cup Heavy Whipping Cream
- 8 ounces Cream Cheese (Softened)
- 1 teaspoon Salt
- 1 teaspoon Garlic Salt
- 1 teaspoon Onion Powder
- 1/2 teaspoon Pepper
- 1/2 teaspoon Cayenne (More or less depending on how spicy you want it)
- 1 pinch Garlic Powder
- 1/3 cup Parmesan Cheese
- 1 1/2 - 2 cup Medium Cheddar or pepper jack cheese (I always use Tillamook)
- 1 bag Scallops (Quartered - I use the frozen packages from Walmart, but you can use whatever seafood you like)
- 1/2 bag Shrimp (I use the Red Argentine Shrimp from Albertsons)
- 1 bunch Asparagus (Trimmed and cut into 1-2 inch pieces)
- 1 whole Yellow Onion (chopped)
- 6 cloves Garlic (minced)
- 3 whole Jalapenos (chopped)
- 4 whole Serranos (chopped)
- 4 whole Tomatoes (chopped)
- 1 whole Bell Pepper (Orange and/or Yellow)
- 1/2 Zuccinni (thinly sliced)
- 1/4 cup Fresh Parsley (chopped)
- 1 tablespoon Olive Oil (I use California Olive Ranch)
- 1 tablespoon Basil
- 1 tablespoon Granulated Garlic
- 1 teaspoon Garlic Salt
- 1/2 teaspoon Cayenne
- (Any other veggie you would like. I have added mushrooms before, and it was delicious)
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.