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
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 372 calories, Fat 6g fat (1g saturated fat), Cholesterol 59mg cholesterol, Sodium 794mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 3g fiber), Protein 22g protein.
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.'
Provided by Allrecipes Member
Time 25m
Yield 8
Number Of Ingredients 17
Steps:
- Cook pasta according to package directions. In a bowl, combine the cornstarch, sugar, salt and pepper; stir in the broth, wine or additional broth and soy sauce until smooth; set aside.
- In a large nonstick skillet or wok, stir-fry the peppers, peas, garlic and ginger in oil for 2-4 minutes or until 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 pasta; add to skillet. Heat until scallops are firm and opaque and shrimp turn pink. Sprinkle with sesame oil.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 31.7 g, Cholesterol 105.4 mg, Fat 5.1 g, Fiber 2.6 g, Protein 26.7 g, SaturatedFat 0.8 g, Sodium 699.7 mg, Sugar 2.8 g
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.'
Provided by Allrecipes Member
Time 25m
Yield 8
Number Of Ingredients 17
Steps:
- Cook pasta according to package directions. In a bowl, combine the cornstarch, sugar, salt and pepper; stir in the broth, wine or additional broth and soy sauce until smooth; set aside.
- In a large nonstick skillet or wok, stir-fry the peppers, peas, garlic and ginger in oil for 2-4 minutes or until 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 pasta; add to skillet. Heat until scallops are firm and opaque and shrimp turn pink. Sprinkle with sesame oil.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 31.7 g, Cholesterol 105.4 mg, Fat 5.1 g, Fiber 2.6 g, Protein 26.7 g, SaturatedFat 0.8 g, Sodium 699.7 mg, Sugar 2.8 g
SEAFOOD PASTA DELIGHT RECIPE
Provided by Totlxtc
Number Of Ingredients 17
Steps:
- * 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 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.
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