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Seafood Pasta Delight

 Seafood Pasta Delight
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
6 ServingsPrep/Total Time: 30 min.


  • 1/2 cup chicken broth
  • 1/2 cup dry white wine or additional chicken broth
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons cornstarch
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • Dash pepper
  • 12 ounces uncooked vermicelli
  • 4 teaspoons olive oil, divided
  • 1/2 pound sea scallops
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 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
  • 2 teaspoons sesame oil


  • In a small bowl, mix the first seven ingredients until smooth. Cook
  • vermicelli according to package directions.
  • 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

2 of 2

Seafood Pasta Delight (continued)

Directions (continued)

  • from pan.
  • 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.
  • Return seafood to pan; heat through. Stir in sesame oil. Drain
  • vermicelli; add to pan and toss to combine. Yield: 6 servings.
Nutritional Facts: 1 serving equals 372 calories, 6 g fat (1 g saturated fat), 59 mg cholesterol, 892 mg sodium, 53 g carbohydrate, 3 g fiber, 22 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.