Lemon Seafood Pasta

Ingredients

 * 1 pound shrimp (31-40 count)
 * 1 pound scrod filets
 * 1 Anaheim or other "mildly hot" fresh green pepper (about 5 inches long-diced)
 * 1 cup broccoli florets (pre-cooked until just a bit tender)
 * pint of fresh mushrooms, washed and sliced-leave a few whole
 * 1 large roma tomato - diced
 * 2 lemons - juiced
 * ¼ cup Gazebo Room dressing (Greek salad dressing)
 * 4 tablespoons butter (not margarine)
 * salt
 * pepper
 * about ½ cup water
 * 2 tbsp flour
 * bowtie pasta (4 servings worth-cooked al dente in salted water (1 teaspoon salt per quart) with the juice of one lemon added to the pot. (really!) this makes the pasta tasty!

Directions

 * 1) Sauté shrimp in large skillet with mushrooms and peppers in 2 tablespoons butter on medium high heat about 3 minutes until shrimp are opaque and pink.
 * 2) Remove shrimp.
 * 3) Turn heat down.
 * 4) Cool shrimp slightly, peel and set aside.
 * 5) Keep mushrooms, peppers, cooking to soften.
 * 6) Don't let it dry out (this is a stopping point if you need more time to peel the shrimp, add the liquid ingredients first then add the fish when you are ready).
 * 7) Add to mushrooms: juice of one lemon, diced tomato, dressing, rest of butter and scrod cut into large pieces (one pound filet will make about 8 pieces) try to get pieces about the same size.
 * 8) Saute, and add water so the fish steams.
 * 9) Keep heat on medium.
 * 10) Turn fish pieces gently to cook through.
 * 11) This will take less than 5 minutes-when fish looks solid white and flakes with fork it is done.
 * 12) Toss broccoli and shrimp back in skillet.
 * 13) Remove about ¼ cup hot liquid from skillet, stir flour into the hot liquid until smooth, then gently stir this mixture back into the skillet, trying not to break up the fish.
 * 14) Cook one to two minutes longer.
 * 15) This will slightly thicken the sauce, but will not be thick like gravy.
 * 16) Serve over hot pasta.