I told y'all last week about our trip to Napa, but I think I forgot to tell y'all that we bought five bottles of wine when we were there (insert nervous smiley face here). I know it sounds like a lot, but it makes better financial sense to buy the wine there because you have to pay a tasting fee at each winery, but if you buy a bottle of wine then the tasting fee gets credited towards the bottle(s) you buy, so...when in Rome, right? Great justification, Sarah.
Anyways, a lot of the wine we bought we got told would pair nicely with sauteed shrimp and scallops, so we decided to try it out.
This recipe is so easy and only took about ten minutes!
- 1 lb of peeled shrimp - we bought ours from Albertson's and then peeled them ourselves. You can use whatever is easy for you.
- 1/4 lb of scallops - I am not a huge scallops fan, but Chris wanted some.
- Half a stick of butter - remember, we live in the south...everything we eat is loaded with butter.
- The juice of one lemon
- 1 package of dry Italian dressing mix
- A dash of salt, pepper, garlic salt, and onion powder
In a skillet, melt your butter. Once melted, add your shrimp and scallops. Add (or sqeeze) the juice of one lemon into the skillet. Add all the other seasonings and Italian mix.
Saute until shrimp are opaque and firm.
The mixture makes sort of a sauce, so I boiled just a few noodles to serve with it, but that it totally optional. The Tucker's love their carbs, so we try to fit them in at every meal :)
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