Another Foodie Friday submission from The Erratic Cook, a chef in her own mind from right here in Okotoks.

Angel Hair Pasta with Shrimp and Scallops in a Lemon Garlic Sauce

You will need

shrimp

scallops

olive oil

garlic

white wine

chicken stock

lemon

angel hair pasta

asparagus cut into in bite size pieces

fresh basil

crushed chilies

salt and pepper

freshly grated parmesan cheese

Put it all together

Fresh pasta works the best.

Take some raw shrimp shell and tail removed.

I find Argentinian shrimp to be the best.

Put shrimp and scallops in a freezer bag, or glass bowl, add an ounce of olive oil, 2 cloves of pressed garlic, an ounce of white wine, some fresh lemon juice and zest.

Stirring occasionally, let this marinade sit, but no longer than an hour, or it will start to cook the seafood.

Gently saute the seafood, steam the asparagus and cook the pasta.

Toss together adding chicken stock and/or white wine as needed for sauce.

Sauteed finely diced onion and a bit more garlic, makes a nice addition to this dish.

Sprinkle with crushed chilies, fresh basil, more lemon zest, salt and pepper to taste.

Have plenty of freshly grated parmesan cheese and lemon wedges available.

Enjoy

Til next time

The Erratic Cook

This one is definitely a guideline and not a recipe, and can be adjusted to serve two or a crowd. Add whatever vegetables you prefer. Diced tomatoes, peppers, snap peas, broccoli are all options. This dish is quick and elegant. It goes deliciously with last weeks Iceberg Wedge Salad.

~ Tracy