Angel Hair Pasta With Scallops And Shrimp

• 3 Tbsp. margarine
• 3 Tbsp. olive oil
• 2 garlic cloves, minced
• 1 (7 oz.) can tiny shrimp, drained (reserve liquid)
• 1/2 to 3/4 c. dry white wine
• 1 1/2 tsp. dried oregano
• 1/4 tsp. crushed red pepper (optional)
• 1 pkg. uncooked angel hair pasta (I like P&R)
• 1/2 c. chopped, fresh parsley
• 1/2 lb. scallops (bay or sea)
• grated Parmesan cheese

1. In a large skillet over medium heat, melt margarine and oil. Add garlic; cook 1 minute, stirring constantly.
2. Add reserve shrimp liquid, wine, oregano and red pepper.
3. Heat to boiling over medium-high heat.
4. Boil until liquid is reduced slightly, about 5 minutes.
5. Add scallops and cook until scallops turn opaque.
6. Cook pasta according to package directions; drain.
7. Add parsley and shrimp to sauce.
8. Toss hot pasta with sauce.
9. Garnish with grated Parmesan cheese.
10. Makes approximately 6 servings.

margarine, olive oil, garlic, tiny shrimp, white wine, oregano, red pepper, pasta, parsley, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=214317 (may not work)