Coconut Tequila Shrimp and Scallop Pasta

Marinate shrimp and scallops in tequila, lemon and lime zest and juices with a dash of salt.

Strain off juices and save.

Sauté shrimp and scallops in a little bit of olive oil.  Remove from pan and set aside. 

Add 1 can of light coconut milk and marinade to the pan and reduce. Season with salt to taste. 

Add in cooked pasta of your choice to soak up the liquid a little and then return the seafood to the pan. 

Serve garnished with chopped sweet peppers and chives! 

Enjoy!!!