Seafood Pasta Delight Recipe

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Seafood Pasta Delight Recipe
Seafood Pasta Delight Recipe photo by Taste of Home
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Seafood Pasta Delight Recipe

Read Reviews
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Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

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 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.
Originally published as Seafood Pasta Delight in Light & Tasty April/May 2003, p50

Nutritional Facts

1 serving: 372 calories, 6g fat (1g saturated fat), 59mg cholesterol, 794mg sodium, 53g carbohydrate (6g sugars, 3g fiber), 22g protein.

  • 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
  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.
Originally published as Seafood Pasta Delight in Light & Tasty April/May 2003, p50

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Reviews forSeafood Pasta Delight

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MY REVIEW
Rosemary Swope User ID: 1654672 42367
Reviewed Jan. 10, 2012

"This is a keeper. My Husband really likes this one."

MY REVIEW
starlight4673 User ID: 3945735 51438
Reviewed Nov. 6, 2009

"I was looking for a recipe for shrimp and scallops,so I tried this one..Am I ever glad that I did!!.It was fantastic..My son couldnt get enough.I di change it a little though..I didnt have any snow peas so I sub broccoli floweretts and slivered carrots.I ran out of chicken broth but had chicken granules,so used that and I used the wine also..It was great.. I will put this recipe in my keeper files.."

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