Sea-purb Seafood Pasta

Ingredients

• Servings: 8
• 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®)

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• 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.