Shrimp & Scallop Quick Pasta

Shrimp & Scallop Quick Pasta

Since I decided to skip practice Monday, Tim and I decided to cook dinner. I didn’t have anything prepared, so we winged it. The result was delicious!

Ingredients:

  • A box of tri-colored rotini
  • 6 scallops
  • shrimp
  • mushrooms, sliced
  • spinach, chopped
  • artichoke hearts & olives would be divine in here…
  • Olive Oil
  • Red Wine Vinegar
  • Dijon mustard
  • Garlic cloves, diced
  • Lemon Juice
  • salt and pepper to taste
  • butter

Directions:

  • Cook pasta according to directions on the box. The last minute of cooking, add spinach and mushrooms to warm through.*
  • Sauté scallops in olive oil and butter, according to directions.  Set aside (cover w/ foil to keep warm.)  Cook shrimp.  in remaining butter/oil.  Set aside.  *Optional–you can sauté spinach/mushrooms in oil/butter instead of boiling them.
  • Mix olive oil, lemon juice, vinegar, garlic, dijon, and salt and pepper together for dressing.
  • Put drained pasta with spinach and mushrooms in a bowl.  Top with shrimp and scallops.  Drizzle dressing over the whole thing. Serve immediately.

This was really good.  We ate all the shrimp/scallops the first night, so I had the leftover noodles/veggies the second day with tofu as a pasta salad. Mmmm…  Next time I’ll add artichoke hearts and maybe some black olives.

 

 

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