Lemon Seafood Pasta

== Ingredients ==
* 1 pound shrimp (31-40 count)
* 1 pound scrod filets
* 1 Anaheim or other "mildly hot" fresh green pepper (about 5 inches long-diced)
* 1 cup broccoli florets (pre-cooked until just a bit tender)
* pint of fresh mushrooms, washed and sliced-leave a few whole
* 1 large roma tomato - diced
* 2 lemons - juiced
* ¼ cup Gazebo Room dressing (Greek salad dressing)
* 4 tablespoons butter (not margarine)
* salt
* pepper
* about ½ cup water
* 2 tbsp flour
* bowtie pasta (4 servings worth-cooked al dente in salted water (1 teaspoon salt per quart) with the juice of one lemon added to the pot. (really!) this makes the pasta tasty!
== Directions ==
# Sauté shrimp in large skillet with mushrooms and peppers in 2 tablespoons butter on medium high heat about 3 minutes until shrimp are opaque and pink.
# Remove shrimp.
# Turn heat down.
# Cool shrimp slightly, peel and set aside.
# Keep mushrooms, peppers, cooking to soften.
# Don't let it dry out (this is a stopping point if you need more time to peel the shrimp, add the liquid ingredients first then add the fish when you are ready).
# Add to mushrooms: juice of one lemon, diced tomato, dressing, rest of butter and scrod cut into large pieces (one pound filet will make about 8 pieces) try to get pieces about the same size.
# Saute, and add water so the fish steams.
# Keep heat on medium.
# Turn fish pieces gently to cook through.
# This will take less than 5 minutes-when fish looks solid white and flakes with fork it is done.
# Toss broccoli and shrimp back in skillet.
# Remove about ¼ cup hot liquid from skillet, stir flour into the hot liquid until smooth, then gently stir this mixture back into the skillet, trying not to break up the fish.
# Cook one to two minutes longer.
# This will slightly thicken the sauce, but will not be thick like gravy.
# Serve over hot pasta.
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Category:Recipes that need photos
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Category:Shrimp Recipes