Pasta Salad with Seafood

• 2 cups uncooked small pasta shells (or use fettucini if you prefer)
• 0.5 lb. shrimp and/or scallops
• 2 cloves garlic, peeled and slivered
• 1 Tbsp. olive oil
• 1 cup frozen peas, thawed
• 0.5 cup thinly sliced green onions or shallots
• 0.25 cup minced fresh parsley
• 0.33 cup mayonnaise
• 0.33 cup sour cream
• 2 Tbsp. lemon juice
• 1 Tbsp. minced fresh basil
• 0.25 tsp. salt
• 0.25 tsp. pepper

Sauté the shrimp and/or scallops with the garlic in a little olive oil for 2–3 minutes per side, then remove them to a cutting board.

Shell the shrimp and cut them and the scallops into bite-sized pieces.

Cook the pasta according to pasta directions; drain and rinse in cold water.

In a large bowl, combine the mayonnaise, sour cream, lemon juice, basil, salt and pepper. Stir in the shrimp, scallops, peas, scallions, parsley, and pasta so that all is well coated.

Cover the bowl and stick it in the fridge for an hour to think about life as a dish, then serve.