LEMON PASTA WITH SHRIMP AND SCALLOPS

2 cups small scallops- or large scallops cut into pieces—fresh or frozen- (I usually buy frozen)

2 cups deveined, cooked and peeled shrimp—fresh or frozen- (I buy frozen—rinse a bit in water and remove the tails)

½ stick butter (1/4 cup)

3 Tablespoons extra virgin olive oil

Salt and pepper to taste (I rarely add salt to this recipe since the cheese adds salt)

Fresh basil and parsley to taste.

1-2 cups -Freshly grated Parmesan Reggiano cheese

Juice of 1 medium lemon (use more or less to taste)

1 cup-Half & Half (or milk if you prefer)

1 box –Lemon Pepper Pasta (I use Catelli)

*Bring a large pot of salted water to a boil over high heat.  Add the pasta and cook until it is al dente, about 8 minutes. 

WHILE THE PASTA IS BOILING:

*In a large sauté pan, melt the butter with the olive oil.  Add scallops and cook until they turn from translucent to white (takes about 5-6 minutes, depending on the size of the scallops).  Add cooked shrimp and heat through (you may use uncooked shrimp if you prefer and add them to the scallops, however—shrimp don’t take as long to cook).  Add seasonings and herbs to taste. 

Add Half & Half.   Add lemon juice (if using).  Stir and reduce heat (or turn off).

*When pasta is al dente, add cooked pasta to sauce a little at a time (do not rinse the pasta and do not throw the pasta water away).  Return the sauce to very low heat if heat was removed.

Add desired amount of cheese.  Spoon in small amounts of pasta water until the sauce/cheese/pasta mixture is loosened and is the desired consistency.  If mixture is too thin---add more cheese.  If mixture is too thick- add more pasta water.  Serve immediately.

Variation:

*Place a bed of washed baby spinach in a large serving bowl (or platter).

Pour entire amount of lemon pasta with shrimp and scallops over spinach.

Allow to sit for 5 minutes, toss and serve.