lemon pepper pappardelle. oh my.

 Now, normally I wouldn’t pick up a package of lemon pepper pasta

Lemon pepper often has a phoney baloney taste to me

But a friend clued me into Trader Joes Lemon pepper pappardelle

oh. My.

By the by….Pappare means to gobble up in italian.

So in a use what you have kinda way I made a delish if I do say so myself  pasta dish with

scallops, shrimp….and even the maligned Brussel sprout.

he ^ just never was a favorite of mine.

This pasta is so fresh and lemony….really worth it.

And it is something like $1.49 if I remember correctly.

Get some.

I will wait.

Here is what I did:
~2 packages lemon pepper pasta (cooked according to directions)
~ 1 cup white wine
~ 1 cup chicken stock (ill be honest, I didn’t do any measuring, and trust me, you won’t either)
~1 onion minced and about 3 sliced cloves of garlic
~1 orange  pepper, diced
~fresh shrimp and scallops (enough for your family….and your big black dog who always gets leftovers. Always.

~1/2 stick of  butter
~ 3 tablespoons lemon juice…or a whole lemon squeezed
~1 tablespoon olive oil
In a medium size sauce pan, heat olive oil over medium heat.  Add onions and garlic and cook about 3-4 minutes. Add pepper and cook an additional 3-4 minutes.  I sautéed  scallops and shrimp in a separate pan,  until they turn color.   Add wine and stock to the pepper and onion pan, and bring to a boil.  Simmer until reduced by about half.  The sauce will thicken.  Add butter and lemon juice and then the scallops and shrimp.
Add cooked pasta to sauce pan and mix.  Serve with freshly grated cheese. And sliced scallions….or something green on top  Yum.

Oh….and go ahead and sauté the maligned brussel sprouts, who are probably pouting in the corner, told ya….just don’t like them much and add them to the mix.

Mangia!

And a beautiful 4th to you!!!