Primavera With Seared Seafood

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 4 jumbo shrimp, peeled (tails left on)
• 4 sea scallops, patted dry
• 1/2 lemon, zest of, minced
• salt & freshly ground black pepper, to taste
• 1/2 cup broccoli floret
• 1/2 cup asparagus tips, and stems chopped
• 1/2 cup onion, diced
• 1/2 cup yellow bell peppers or 1/2 cup orange bell pepper, diced
• 1 teaspoon garlic, minced
• 1 pinch red pepper flakes
• 3 ounces dry tagliatelle pasta noodles or 3 ounces linguine
• 1/2 cup pasta water
• 2 1/2 ounces tangy goat cheese or 2 1/2 ounces chevre cheese, crumbled
• 1/4 cup cherry tomatoes, halved
• 1/2 cup frozen peas
• 1 tablespoon chopped fresh parsley
• salt & freshly ground black pepper, to taste
• lemon wedge

Recipe

• 1 bring a large pot of salted water to boil for the tagliatelle.
• 2 toss the seafood, zest and seasonings in 1 t oil in a bowl; set aside.
• 3 sweat the broccoli, asparagus, onion and bell pepper in 1 t oil in large nonstick skillet over medium-high heat.
• 4 cook until onion begins to turn translucent, about 5 minutes then add the garlic and pepper flakes; sauté 1 minute more.
• 5 cook the pasta in boiling water according to package directions.
• 6 add the pasta water and simmer until the vegetables are crisp-tender, 2-3 minutes.
• 7 stir in the goat cheese until melted, then add the tomatoes, peas, parsley and seasonings.
• 8 transfer the cooked pasta from the water to the pan using tongs, toss to coat with sauce; keep pasta warm over very low heat.
• 9 heat a nonstick skillet over medium-high. sear the scallops until browned on one side, about 2 minutes. turn them over, add the shrimp and cook the seafood an additional 4-5 minute or just until scallops and shrimp are firm.
• 10 to serve, divide pasta between 2 plates, top each with seafood and garnish with lemons.
• 11 serve with a warm bread and a nice wine.
• 12 enjoy!