15 minutes to prepare
25 minutes to cook
4-6 servings
Ingredients
1/3 cup extra virgin olive oil
2 cloves garlic, minced
1 teaspoon lemon zest
1/2 cup white wine
1 cup stock (vegetable or fish)
1/2 pound bay scallops
1/2 pound shrimp
1/3 cup sun-dried tomatoes
1 package (2-4 ounces) arugula, stems removed and chopped
1/2 cup Parmigiano cheese, grated
salt & freshly ground black pepper to taste
1 box Angel Hair
HEAT olive oil in a large skillet. Add garlic; sauté until golden.
ADD wine and stock. Simmer until half evaporates.
ADD sun-dried tomatoes, shrimp and bay scallops. Simmer gently until shellfish is firm and cooked through.
STIR in lemon zest and arugula. Season with salt and pepper; remove from heat.
COOK pasta according to package directions. Drain.
ADD pasta to sauce; mix well. Add cheese and mix again
25 minutes to cook
4-6 servings
Ingredients
1/3 cup extra virgin olive oil
2 cloves garlic, minced
1 teaspoon lemon zest
1/2 cup white wine
1 cup stock (vegetable or fish)
1/2 pound bay scallops
1/2 pound shrimp
1/3 cup sun-dried tomatoes
1 package (2-4 ounces) arugula, stems removed and chopped
1/2 cup Parmigiano cheese, grated
salt & freshly ground black pepper to taste
1 box Angel Hair
HEAT olive oil in a large skillet. Add garlic; sauté until golden.
ADD wine and stock. Simmer until half evaporates.
ADD sun-dried tomatoes, shrimp and bay scallops. Simmer gently until shellfish is firm and cooked through.
STIR in lemon zest and arugula. Season with salt and pepper; remove from heat.
COOK pasta according to package directions. Drain.
ADD pasta to sauce; mix well. Add cheese and mix again
