Shrimp And Scallops in Goat Milk Sauce | Popular Recipes

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Shrimp And Scallops in Goat Milk Sauce

"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!"

Ingredients :

• 12 ounces penne pasta
• 1/4 cup extra-virgin olive oil
• 1/4 cup non-dairy butter
• 6 ounces frozen cooked shrimp
• 6 ounces frozen cooked scallops
• 2 tablespoons chopped garlic
• 1/4 cup white wine
• 1/4 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)

Instructions :

Prep : 10M	Cook : 6M	Ready in : 38M

• 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.

Notes :

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