Description
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!
Ingredients
- 12 ounces penne pasta
- ¼ cup extra-virgin olive oil
- ¼ cup non-dairy butter
- 6 ounces frozen cooked shrimp
- 6 ounces frozen cooked scallops
- 2 tablespoons chopped garlic
- ¼ cup white wine
- ¼ cup goat milk
- 3 tablespoons lemon juice
- 1 tablespoon dried cilantro
- 1 teaspoon dried oregano
- lemon pepper to taste
- seasoned salt to taste
- 1 stalk celery, diced
- 1 (12 ounce) package frozen mixed vegetables (carrots, green beans, red bell peppers)
Prep Time: 10 mins
Cook Time: 28 mins
Total Time: 38 mins
Servings: 6