This dish is so good! Just all the fresh herbs and the yummy seafood makes this a go to meal for my family! Sometimes I use whatever pasta I have in pantry, just use what you like, I had angel hair this particular day so that’s what I used. It does cook fast so be sure to not over cook it. The peas are best used when in season, you could use frozen but the fresher the better and sweeter. I usually try to get my shrimp and scallops as fresh as possible, I am lucky to live close to a wonderful seafood market, Santa Monica Seafood, the best! Also in this dish the fresh herbs are key, chop right before you use them. I usually use salted butter, ( I love Salt ) but you can use unsalted if you are watching your salt in- take. Plate this dish in a beautiful serving platter and it will be a hit and delicious!

Shrimp and scallop pasta with lemon and herbs

Name: Shrimp and scallop pasta with lemon and herbs
Cuisine: Seafood
Ingredients: 12, uncooked shrimp, peeled and deveined; 12, scallops, cleaned free of side muscle, rinse and pat dry; Angel hair pasta, cooked to package directions; 2 tablespoons Italian parsley chopped; 2 tablespoons fresh chives; 2 tablespoons fresh basil; 1 large shallot chopped; 3 tablespoons butter/salted; Good olive oil about 3 to 4 tablespoons; 1 package fresh sugar snap peas; Fresh grated parmesan cheese; 1 lemon zested and juiced; Salt/pepper to taste

Ingredients

12, uncooked shrimp, peeled and deveined
12, scallops, cleaned free of side muscle, rinse and pat dry
Angel hair pasta, cooked to package directions
2 tablespoons Italian parsley chopped
2 tablespoons fresh chives
2 tablespoons fresh basil
1 large shallot chopped
3 tablespoons butter/salted
Good olive oil about 3 to 4 tablespoons
1 package fresh sugar snap peas
Fresh grated parmesan cheese
1 lemon zested and juiced
Salt/pepper to taste

Instructions

Get skillet nice and hot, season with salt and pepper, cook shrimp just till pink, in one tablespoon butter and one tablespoon olive oil, remove from skillet set aside

Same skillet place scallops in pan, make sure they have been patted dry, season with salt and pepper, they will only need a couple minutes each side turning only once, set aside

Shallot can be sauteed next, in another tablespoon butter and same amount olive oil, about 5 minutes, then add snap peas for only about three minutes till they still have a snap to them

Add the lemon zest, juice and all the herbs, add the pasta, also add here about ½ cup of the pasta water, shrimp and scallops go in, add rest of the butter and olive oil, top with parmesan cheese, adjust slat and pepper to taste

Serve hot after well mixed, add more fresh basil at the end and garnish with lemon slices!