SHRIMP AND SCALLOPS IN GOAT MILK SAUCE

Shrimp And Scallops in Goat Milk Sauce image

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!

Provided by CATHERIEN

Categories Seafood Shellfish Scallops

Time 38m

Yield 6

Number Of Ingredients 15

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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)

Steps:

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.

Nutrition Facts : Calories 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, Sodium 328.5 mg, Sugar 2.8 g