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

Time 38m

Yield 6

Number Of Ingredients 15

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