I am lactose intolerant, so finding dishes that are milk-less but creamy can be a challenge. My husband created this simple and quick pasta dish with shrimp, scallops, and vegetables to be easy on my digestion. It's also delicious!


Recipe Summary

10 mins
28 mins
38 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Keep warm.

  • Heat olive oil and non-dairy butter in saucepan over medium-high heat. Add shrimp and scallops; cook until heated through, turning occasionally, about 5 minutes. Add garlic; cook 30 seconds. Stir in white wine, goat milk, and lemon juice. Cook until heated through, about 3 minutes. Add cilantro, oregano, lemon pepper, and seasoned salt.

  • Stir celery and mixed vegetables into shrimp mixture; cook another 3 or 4 minutes. Serve over hot penne pasta.

Nutrition Facts

474 calories; protein 18.6g 37% DV; carbohydrates 53.5g 17% DV; fat 20.7g 32% DV; cholesterol 57mg 19% DV; sodium 328.5mg 13% DV. Full Nutrition

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
I, for one, love goat's milk and cheese! This was about what I had in mind and it came out amazing! Thank you! Had it over zucchini noodles. Mmmmm Read More