Description

This seafood pasta stew is a quick and easy weeknight choice: just throw everything into a pot and come back to a delicious dish.

Ingredients

• 2 cups milk
• 1 ½ cups frozen peeled and deveined baby shrimp
• 1 cup frozen Patagonian scallops
• 1 cup uncooked orzo pasta
• ¾ cup onion, diced
• ¾ cup diced portobello mushroom caps
• ¾ cup shredded carrots
• ¼ cup grated Romano cheese
• 4 tablespoons butter
• 1 tablespoon chopped fresh parsley
• 1 teaspoon salt
• 1 teaspoon minced garlic
• ½ teaspoon herbes de Provence (such as Penzeys)
• ½ teaspoon seasoned pepper (such as Penzeys Florida Seasoned Pepper)

Instructions

1. Combine milk, shrimp, scallops, orzo, onion, mushrooms, carrots, Romano cheese, butter, parsley, salt, garlic, herbes de Provence, and seasoned pepper in a medium to large pot over high heat. Cover and bring to a low boil. Stir and reduce heat to low.
2. Cook, covered, until shrimp and scallops are opaque and flavors have melded, about 15 minutes. Stir and serve.