From the kitchen of Chris and Betsy Betts

Ingredients:

Favorite saute vegetables: peppers, onions, zucchini, broccoli, spinach, etc.

Favorite seafood: shrimp and/or scallops

Scampi sauce:

1 cup or more white wine

1/4 to 1/2 t. dried red pepper

3 to 4 pressed garlic cloves

Salt and pepper

1/2 t. dried mustard (optional)

Juice of 1/2 lemon

4 to 5 T. butter

1/2 c. chopped flat leaf Italian Parsley (optional)

Bring a large pot of water to a boil and cook angel hair or other pasta.

In a saucepan, add 2 T. olive oil and saute vegetables. Once cooked, transfer to a bowl.

In the same saucepan, melt butter and add garlic cloves; cook until fragrant.

Add wine and spices and bring to a simmer.

Add peeled shrimp and/or halved scallops (don’t forget to remove the foot!). Cook until seafood is done (8-10 minutes).

Add vegetables to the drained pasta.

Toss scampi sauce and pasta/vegetables.

Serve and top with fresh grated parmesan and fresh ground pepper.

We sometimes add sliced tomatoes and avocados on top. Yum yum!