Taste of Home
Seafood Pasta Delight
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
My friends thought it was a little strange that I packed a wok when I came to visit them. That was, until I prepared this wonderful shrimp and scallop pasta. It makes supper with those I care about a special occasion now. —Debbie Campbell, Dartmouth, Nova Scotia
Ingredients
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1/2 cup chicken broth
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1/2 cup dry white wine or additional chicken broth
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1/4 cup reduced-sodium soy sauce
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2 tablespoons cornstarch
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1 teaspoon sugar
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1/2 teaspoon salt
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Dash pepper
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12 ounces uncooked vermicelli
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4 teaspoons olive oil, divided
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1/2 pound sea scallops
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1/2 pound uncooked medium shrimp, peeled and deveined
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1 medium sweet red pepper, julienned
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1 medium sweet yellow pepper, julienned
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1 cup fresh or frozen sugar snap peas
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2 to 3 garlic cloves, minced
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1 teaspoon minced fresh gingerroot
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2 teaspoons sesame oil
Directions
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1.
In a small bowl, mix the first seven ingredients until smooth. Cook vermicelli according to package directions.
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2.
Meanwhile, in a large nonstick skillet, heat 2 teaspoons olive oil over medium-high heat. Add scallops and shrimp; stir-fry 3-4 minutes or until scallops are firm and opaque and shrimp turn pink. Remove from pan.
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3.
Stir-fry peppers, snap peas, garlic and ginger in remaining olive oil 3-5 minutes or just until vegetables are crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened.
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4.
Return seafood to pan; heat through. Stir in sesame oil. Drain vermicelli; add to pan and toss to combine.
Nutrition Facts
1 serving: 372 calories, 6g fat (1g saturated fat), 59mg cholesterol, 794mg sodium, 53g carbohydrate (6g sugars, 3g fiber), 22g protein.
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