Lemon Pepper Surf and Turf Pasta

Prep Time:  10 minutes   |     Cook Time:  27 minutes   |    Total Time:  37 minutes   |    Servings:  3

Ingredients:

• 8 ounces  Reggano  Spaghetti
• 4 tablespoons  Carlini  Pure Olive Oil, divided
• 1 pound Black Angus Strip Steak, cut into ½-inch cubes
• 15  Sea Queen  Jumbo Easy Peel Raw Shrimp, thawed and peeled
• 3¾ teaspoons ground  Stonemill  Natural Spice Lemon Pepper Grinder, divided
• 1¼ cups sliced mixed bell peppers
• 1 zucchini, cut into ¼-inch slices
• ¾ cup water
• 1 cup Friendly Farms  Heavy Whipping Cream
• 2 tablespoons chopped parsley
• Stonemill  Iodized Salt, to taste

Directions:                                   

1. Bring a large pot of salted water to a boil. Add the pasta, return to a boil. Reduce heat, simmer for 8-9 minutes until al dente. Drain and reserve.
2. In a large sauté pan, heat 1 tablespoon oil over medium-high heat. Sear the steak on all sides, about 4 minutes. Add the shrimp, sauté for 2 minutes or until cooked through. Season with 1½ teaspoons lemon pepper. Reserve.
3. In the same pan, heat 1 tablespoon oil over medium-high heat. Add the vegetables and ½ teaspoon lemon pepper, sauté for 4 minutes until tender. Reserve.
4. In a large pot, bring the remaining 2 tablespoons oil, 1¾ teaspoons lemon pepper and water to a boil. Boil for 4 minutes.
5. Whisk in the cream, bring to a boil. Reduce heat, simmer for 4 minutes or until sauce thickens. Add the reserved pasta, vegetables, steak, shrimp and parsley. Toss until well coated. Season to taste with salt.

Recipe Courtesy of ALDI Test Kitchen