It's been awhile since I've made this and wanted something quick and easy and above all, edible. I gave Kate macaroni & cheese because I did not feel like fighting with her late-afternoon-crabby-because-she-wakes-up-at-5:30 AM self. But as I said here, this is acceptable to Sam.
He asked for seconds again.
So, I thought I'd put the recipe here so you can enjoy it, too. Today I forgot to get scallops and used all shrimp. And I never have the yogurt-based spread so we use butter (the one time I bought it it didn't seem to make a difference so we just go for full-fat/flavor). I got this out of Cooking Light Superfast Suppers.
Creamy Seafood-Parmesan Pasta
Prep: 3 minutes; Cook: 11 minutes.
Yield: 4 servings (serving size: 1 1/4 cups)
6 ounces uncooked medium egg noodles
8 ounces sea scallops
1/2 pound peeled and deveined medium shrimp
1 teaspoon seafood seasoning (such as Old Bay)
2 garlic cloves, minced or 2 teaspoons bottled minced garlic
1/2 cup fat-free half-and-half
2 tablespoons yogurt-based spread (such as Brummel & Brown)
1/2 cup finely chopped green onions (about 2)
1/4 cup grated Parmesan cheese
Cook noodles according to package directions, omitting salt and fat.
Rinse scallops, and pat dry with paper towels.
Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add scallops, shrimp, seasoning, and garlic; cook 5 minutes, stirring frequently, or until shrimp and scallops are done. Add half-and-half, yogurt spread, and green onions. Remove from heat. Add noodles and cheese, tossing to coat.