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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.'"

Rate/Review | Read Reviews (12)

Prep Time:
10 Min

Cook Time:
15 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

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

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.

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.