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Seafood Pasta Delight Recipe

Seafood Pasta Delight Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings

Ingredients

  • 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

Directions

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

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.