Shrimp And Scallops In Goat Milk Sauce

• 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)

1. 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.
2. 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.
3. Stir celery and mixed vegetables into shrimp mixture; cook another 3 or 4 minutes. Serve over hot penne pasta.

penne pasta, extravirgin olive oil, nondairy butter, shrimp, garlic, white wine, goat milk, lemon juice, cilantro, oregano, lemon pepper, salt, celery, carrots

Taken from www.allrecipes.com/recipe/256704/shrimp-and-scallops-in-goat-milk-sauce/ (may not work)