Monday, February 23, 2015

Lemony seafood pasta

Oh man. We made this for dinner tonight. Scott said automatically that it was one of the best things he's had in awhile. Feta cheese is definitely our kryptonite. I don't think there has been a single recipe with feta that we haven't loved.

One of the best things about this dish was the dressing. I got to use our new dressing shaker, which was a wedding gift. These things are awesome. It's much more fun gratifying to shake a bottle, than use a whisk. I just don't know that I've ever gotten the hang of whisks!


Overall, this pasta felt light, and having scallops and shrimp was a nice change from our normal chicken or beef routine. I think I would like the dish even with a different protein, or the dressing by itself!


Lemony seafood pasta-adapted from Perfect One-Dish Dinners by Pam Anderson
Total time: 25 minutes
Serves 8

  • 1 garlic clove, minced
  • 3 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • Salt and black pepper to taste
  • 1/2 cup vegetable oil
  • 2 quarts water
  • 1 tablespoon oil
  • 8 ounce penne pasta (or pasta of your choice)
  • 1 pound bay scallops
  • 1 pound uncooked shrimp, peeled, deveined, and cut into bite-sized pieces
  • 1 cup grape tomatoes, halved
  • 1/2 cup jarred roasted red pepper, diced
  • 6 ounces feta cheese, crumbled
  • 2 tablespoons dried oregano
Place garlic, lemon juice, mustard, vinegar, salt, pepper and oil in a dressing shaker and shake well. If you do not have a shaker, whisk well and set aside.

Meanwhile, bring 2 quarts water and 1 tablespoon salt to a boil. Add the pasta and cook for about 10 minutes, just until tender. Add in the scallops and shrimp, and cook until the seafood is opaque, about 3 more minutes. Drain and pour into a serving bowl. Mix pasta, seafood, tomatoes, red peppers, feta cheese, oregano and prepared dressing. Toss to coat.
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