Seafood Pasta Stir-Fry
Sea scallops and shrimp are tossed together with fresh ginger, orange peel, and hot red pepper flakes.
- 1 pound bow ties, radiatore or other medium pasta shape, uncooked
- 2 tablespoons white wine vinegar
- 2 tablespoons reduced-sodium soy sauce
- 2 cloves garlic, minced
- 2 teaspoons minced fresh ginger
- 1 tablespoon grated orange peel
- 1/4 cup fresh orange juice
- 8 ounces, peeled and deveined, uncooked shrimp
- 8 ounces sea scallops
- 1 tablespoon vegetable oil
- 1/2 teaspoon hot red pepper flakes (optional)
- 8 ounces fresh snow peas, cut in half
- 2 carrots, julienned
- 1 red bell pepper, ribs and seeds removed, julienned
- 2 teaspoons corn starch
- 1 tablespoon water
- Combine the vinegar, soy sauce, garlic, ginger, orange peel and orange juice in a nonmetallic bowl; add shrimp and scallops and toss them gently to coat seafood. Cover and refrigerate 30 minutes, stirring occasionally.
- Cook pasta according to package directions. While pasta is cooking, heat oil in a nonstick wok or skillet; add shrimp mixture (do not drain). Add hot red pepper flakes, if desired. Stir-fry 2 minutes.
- Add snow peas, carrots and bell pepper; cover and cook 2 minutes or until shrimp are pink and scallops are opaque.
- Dissolve cornstarch in water; stir into wok. Cook 1 minute. When pasta is done, drain well. Transfer to serving bowl and pour stir-fry over top. Toss lightly.
Recipe courtesy of the National Fisheries Institute
Calories from Fat 32 (10%)
(5%)Total Fat 4g
(2%)Saturated Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Total Carbohydrate 53g
(13%)Dietary Fiber 3g
Sugar Alcohols 0g
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