- 12 ounces penne pasta
- 1/4 cup extra-virgin olive oil
- 1/4 cup non-dairy butter
- 6 ounces frozen cooked shrimp
- 6 ounces frozen cooked scallops
- 2 tablespoons chopped garlic
- 1/4 cup white wine
- 1/4 cup goat milk
- 3 tablespoons lemon juice
- 1 tablespoon dried cilantro
- 1 teaspoon dried oregano
- lemon pepper to taste
- seasoned salt to taste
- 1 stalk celery, diced
- 1 (12 ounce) package frozen mixed vegetables (carrots, green beans, red bell peppers)
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Keep warm.
- Heat olive oil and non-dairy butter in saucepan over medium-high heat. Add shrimp and scallops; cook until heated through, turning occasionally, about 5 minutes. Add garlic; cook 30 seconds. Stir in white wine, goat milk, and lemon juice. Cook until heated through, about 3 minutes. Add cilantro, oregano, lemon pepper, and seasoned salt.
- Stir celery and mixed vegetables into shrimp mixture; cook another 3 or 4 minutes. Serve over hot penne pasta.