Lemony Seafood Pasta

• 1 jar sliced mushroom (, or 1 cup fresh sliced)
• 1 tablespoon olive oil
• 1 can fat free chicken broth (low sodium too if desired)
• 12 cup dry white wine
• 34 lb scallops or 34 lb shrimp (or both if desired)
• 2 lemons, juiced
• linguine or spaghetti or fettuccine pasta, your choice-enough for 2 people

1. Heat olive oil in frying pan, add mushrooms, stir till browned.
2. Remove to bowl.
3. Add shrimp/scallops into same frying pan, stir till cooked thru (white and firm).
4. Do not overcook.
5. Remove to same bowl as mushrooms.
6. Pour wine, 3/4 of the can of chicken broth and 3/4 of the lemon juice into same hot frying pan.
7. Stir together, scraping bottom of pan well to loosen browned bits.
8. Bring to boil.
9. Let simmer at a low boil 10 minutes.
10. Return mushrooms and seafood to frying pan and let heat thru, about 1 minute.
11. Pour both over hot cooked pasta and serve.
12. Use the reserved lemon juice for extra lemony"kick" if desired.
13. *Youcan double and triple the amounts given to use for company.

mushroom, olive oil, chicken broth, white wine, shrimp, lemons, linguine

Taken from www.food.com/recipe/lemony-seafood-pasta-19773 (may not work)