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Seafood Pasta Delight

By: Debbie Campbell  
"'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.'"

Rating: This weblink has been rated 9 times with an average star rating of 4.6 Read Reviews (6)

Rate/Review | 450 people have saved this

Prep Time:
10 Min
Cook Time:
15 Min
Ready In:
25 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 8 ounces uncooked vermicelli pasta
  • 2 tablespoons cornstarch
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • Dash pepper
  • 1/2 cup chicken broth
  • 1/2 cup dry white wine or additional chicken broth
  • 1/4 cup reduced-sodium soy sauce
  • 1 medium sweet red pepper, julienned
  • 1 medium sweet yellow pepper, julienned
  • 2 cups fresh or frozen sugar snap peas
  • 2 cloves garlic cloves, minced
  • 1/4 teaspoon ground ginger
  • 1 tablespoon olive or canola oil
  • 1 pound sea scallops, halved
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 2 teaspoons sesame oil

Directions

  1. 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.
  2. 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.

Footnotes

  • Nutritional Analysis: One serving (1 cup) equals 288 calories, 5 g fat (1 g saturated fat), 105 mg cholesterol, 741 mg sodium, 31 g carbohydrate, 2 g fiber, 26 g protein. Diabetic Exchanges: 3 very lean meat, 1-1/2 starch, 1 vegetable, 1 fat.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 6, 2007 by Jaqueline 
LOVED this recipe, instead of sprinkling sesame oil on top I added it to the mixture.I left... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 20, 2007 by sammantha 
I left out the sesame oil and just used cooking spray. I also added one teaspoon of brown... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 11, 2008 by sminckler 
I made the recipe as written with the exception of cutting back a little on the soy sauce. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 14, 2008 by YONDERBOY777 
This was super quick, easy and delicious. Next time I would add a lot more garlic and maybe... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 18, 2009 by bhp3 
It was easy to make. I added a 6oz can of pineapple juice to give a little sweeter zing. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 1, 2008 by Kira 
I made this last night for supper and it was fantastic! My husband wants me to make it again... MORE

 
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