- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 pound asparagus (the thinner the better), trimmed
- 1 pound sliced fresh mushrooms
- 2 large tomatoes, chopped
- 1 lemon, juiced
- 1/2 cup butter
- 1 pound uncooked shrimp, peeled and deveined
- 1 pound sea scallops
- 1 lemon, juiced
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1/2 lemon, juiced
- 1 (16 ounce) package angel hair pasta
- 2 (8 ounce) packages shredded Italian cheese blend with Asiago cheese (such as Sargento®)
- Heat olive oil and 3 tablespoons butter in a large skillet over medium-high heat; cook and stir asparagus until tender and browned, about 10 minutes.
- Stir mushrooms into the skillet and cook and stir until they have given off their liquid, about 5 more minutes. Stir in tomatoes and cook until softened, 2 to 3 minutes; mix in juice of 1 lemon. Set the vegetables aside.
- Melt 1/2 cup butter in a separate large skillet over medium heat and cook and stir shrimp and scallops in butter until shrimp are bright pink and the seafood is slightly opaque, 3 to 5 minutes. Mix juice of 1 lemon into seafood, turn heat to low, and continue to cook seafood until fully opaque, 3 more minutes. Drain excess liquid if necessary, leaving 2 tablespoons of liquid in skillet.
- Bring a large pot of water to a boil and stir in 2 tablespoons butter, salt, and juice of half a lemon. Stir angel hair pasta into the boiling water and cook until pasta is tender but still slightly firm, about 5 minutes. Stir occasionally during cooking; drain well and transfer to a large bowl.
- Drain liquid from asparagus mixture if needed, and stir vegetables into the pasta.
- Lightly toss vegetables and angel hair pasta with 1 package of Italian cheese blend; mix in the cooked shrimp and scallops.
- Mix remaining package of Italian cheese blend into pasta mixture and allow to stand until cheese melts, about 3 minutes; toss again and serve.
06/15/2019
recipepes.com
sea-purb seafood pasta, recipe
PT15M
PT1H
5
455 calories
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