– 6oz Angel Hair or Linguini Pasta
– 6 Shrimp (any count size)
– 4 Green Lipped Mussels 6 Small Scallops
– 1 tsp Chopped Garlic
– 1 Lemon
– 2oz Grated Romano Cheese (or Parmesan)
– 4oz Chardonnay
– 1 Tbsp Olive Oil
– 2 Tbsp Butter
– Salt to taste
– Pepper to taste
Cook pasta according to package instructions.
Heat a sauté pan over medium heat and add olive oil.
Add the scallops and sear 2-3 minutes each side.
Add shrimp and garlic and heat 15-20 seconds or until the aroma from the garlic is noticeable.
Squeeze in the lemon juice and add mussels and Chardonnay. Cover with lid for 30-45 seconds or until the mussels are open.
Add butter, salt and pepper to season.
Add pasta and toss until pasta is hot then add Romano cheese to tighten sauce.
Heat 2-3 minutes until cheese melts and the sauce tightens.