1lemon, use an extra if your lemon is smaller and you need more juice
1/3cupbutter, can be doubled
2clovesgarlic, can be doubled
1cupwhipping cream, can be doubled
salt and freshly ground pepper
To cook pasta, bring to boil a large pot of water with a tablespoon each of salt and vegetable oil. Add pasta about 15 minutes before serving. Boil vigorously until al dente, about 10 minutes.
While the water is boiling for the pasta, prepare the sauce.
Clean and deveine the shrimp. If the scallops are large, slice them in half. Cut the snow peas into 1 inch pieces. Seed and chop the pepper. Finely grate the lemon peel and set aside. Squeeze the juice from the lemon. Measure 4 tablespoons of juice and set aside.
To cook sauce, add 1/4 cup butter to the frying pan. Melt it over medium high heat. Add the seafood and stir fry for 2 minutes. Add the vegetables and stir fry for 1 minute. Using a slotted spoon, remove the seafood and vegetables to a bowl. Cover and set aside.
Reduce the heat to medium and add 2 tablespoons of butter to the pan. Add the garlic. Drain all juices from the seafood and vegetables back into pan. Stir for 1 minute. Add the cream and boil vigorously, uncovered, stirring until sauce is reduced by half and thickened slightly. Stir in lemon peel. Gradually whisk in 3 tablespoons lemon juice. Stir in seafood and vegetables. Taste and add another tablespoon of lemon juice if you wish.
Drain the pasta and return it to the cooking pot. Add the seafood sauce, salt to taste and lots of pepper. Toss over medium low heat for 1 - 2 minutes so the pasta will absorb a little of the sauce. Serve immediately.
Garnish with bits of fresh dill or grated lemon zest.