Print Options

Back to Seafood Pasta Delight >

Include these items:

Select reviews >

Taste of Home Logo

Seafood Pasta Delight

Seafood Pasta Delight
"I concocted this appetizing recipe shortly after my husband game me a pasta maker for Christmas—and it's been a big hit ever since," says Debbi Campbell of Dartmouth, Nova Scotia. "When I visit friends each summer, I take my wok along with me and prepare this shrimp and scallops dinner for the whole family."
8 ServingsPrep/Total Time: 25 min.

Ingredients

  • 2 tablespoons cornstarch
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • Dash pepper
  • 1/2 cup chicken broth
  • 1/2 cup dry white wine or additional chicken broth
  • 1/4 cup reduced-sodium soy sauce
  • 8 ounces uncooked vermicelli
  • 1 medium sweet red pepper, julienned
  • 1 medium sweet yellow pepper, julienned
  • 1 cup fresh or frozen sugar snap peas
  • 2 to 3 garlic cloves, minced
  • 1 teaspoon minced fresh gingerroot
  • 1 tablespoon olive oil
  • 1 pound uncooked sea scallops, halved
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 2 teaspoons sesame oil

Directions

  • In a small bowl, combine the cornstarch, sugar, salt and pepper. Stir
  • in the broth, wine or additional broth and soy sauce until smooth;
  • set aside. Cook vermicelli according to package directions.
  • Meanwhile, in a large nonstick skillet or wok, stir-fry the peppers,
  • peas, garlic and ginger in olive oil for 2-4 minutes or until
© Taste of Home 2012

2 of 2

Seafood Pasta Delight (continued)

Directions (continued)

  • vegetables are crisp-tender. Add scallops and shrimp; stir-fry 2
  • minutes longer. Stir cornstarch mixture and add to the pan. Bring to
  • a boil; cook and stir for 2 minutes or until thickened.
  • Drain vermicelli; add to pan. Cook until scallops are firm and opaque
  • and shrimp turn pink. Sprinkle with sesame oil. Yield: 8 servings.
Nutrition Facts: 1 cup equals 288 calories, 5 g fat (1 g saturated fat), 105 mg cholesterol, 741 mg sodium, 31 g carbohydrate, 2 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2012