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Bowtie Seafood Skillet




Source of Recipe


Better Homes & Gardens


List of Ingredients




• 12 ounces fresh or frozen medium shrimp in shells
• 8 ounces fresh or frozen sea scallops
• 1 teaspoon finely shredded lemon peel
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• 1 recipe Basil Sauce (see recipe below)
• 8 ounces dried bow-tie pasta
• Nonstick cooking spray


Recipe



1. Thaw shrimp and scallops, if frozen. For marinade, in a medium bowl combine lemon peel, lemon juice, olive oil, salt, black pepper, and garlic. Peel and devein shrimp. Rinse shrimp and scallops; pat dry with paper towels. Add shrimp and scallops to marinade; toss gently to coat. Cover and marinate in the refrigerator for 30 to 60 minutes. Drain shrimp and scallops, discarding marinade.
2. Meanwhile, prepare Basil Sauce; set aside. Cook pasta according to package directions; drain. Cover and keep warm.
3. Coat a large nonstick skillet with cooking spray. Heat skillet over medium heat. Add shrimp and scallops; cook and stir for 3 to 5 minutes or until shrimp and scallops are opaque. Remove from heat. Add the sauce and cooked pasta to shrimp mixture; toss gently to coat. Sprinkle with additional black pepper. Makes 6 servings.
Basil Sauce: In a blender container combine 2 cups packed fresh basil leaves, 2 tablespoons olive oil, 1 tablespoon lemon juice, 3/4 teaspoon salt, and 2 cloves garlic, minced. Cover and blend until smooth.