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!

• Preparation Time: 10 mins
• Cooking Time: 28 mins
• Total Time: 38 mins
• Calories: 474 Calories

Ingredients

• 3 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1 stalk celery, diced
• ¼ cup white wine
• seasoned salt to taste
• 12 ounces penne pasta
• 2 tablespoons chopped garlic
• lemon pepper to taste
• ¼ cup extra-virgin olive oil
• 1 tablespoon dried cilantro
• ¼ cup non-dairy butter
• 6 ounces frozen cooked shrimp
• 6 ounces frozen cooked scallops
• ¼ cup goat milk

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Stir celery and mixed vegetables into shrimp mixture; cook another 3 or 4 minutes. Serve over hot penne pasta.