Lemony Seafood Pasta

• 10 ounces, weight Penne, Linguine Or Fettuccine Noodles, Cooked & Drained Per Package Directions
• 1 Tablespoon Olive Oil
• 1 whole Small Shallot, Diced
• 6 cloves Garlic, Minced
• 1/2 cups Chicken Broth
• 13 cups White Wine
• 1 whole Lemon, Juice And Zest
• 18 teaspoons Sea Salt
• 2 teaspoons Fresh Cracked Black Pepper
• 10 pieces Large Shrimp Or Prawns, Peeled & Deveined
• 10 pieces Large Sea Scallops
• 3 Tablespoons Butter
• 8 whole Cherry Tomatoes, Cut In Half
• 1/2 cups Fresh Chopped Basil
• 1/2 cups Fresh Chopped Parsley
• 1/4 cups Fresh Grated Parmesan Cheese

1. 1.
2. Heat oil in a large saucepan over medium heat.
3. Add shallot and saute until starting to turn translucent.
4. Add garlic and saute for another minute.
5. 2.
6. Stir in chicken broth, wine, lemon juice, lemon zest, salt, and pepper.
7. Reduce heat and simmer until liquid is slightly reduced.
8. 3.
9. Add shrimp and scallops to sauce pan.
10. Cook 2 to 3 minutes, turning seafood half way through, until shrimp and scallops are cooked and opaque.
11. 4.
12. Remove pan from heat and add butter.
13. Stir until melted and sauce is thickened.
14. Toss in tomatoes and cooked pasta.
15. Sprinkle fresh herbs over top and toss gently to incorporate.
16. 5.
17. Divide evenly between two plates and sprinkle with more fresh herbs and fresh grated Parmesan cheese.

weight penne, olive oil, shallot, garlic, chicken broth, white wine, lemon, salt, fresh cracked black pepper, shrimp, butter, cherry tomatoes, basil, parsley, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/lemony-seafood-pasta/ (may not work)