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Healthnotes Index:

Seafood Pasta Stir-Fry

Related recipes: Main Dishes, Low-Calorie
Seafood Pasta Stir-Fry: Main Image

Quick Facts

Servings: 8
Cook Time: 15 min.
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

Nutrition Facts

Calories 326
  Calories from Fat 32 (10%)
(5%)Total Fat 4g
(2%)Saturated Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
(17%)Cholesterol 52mg
(11%)Sodium 256mg
(13%)Potassium 462mg
Total Carbohydrate 53g
(13%)Dietary Fiber 3g
Sugars 6g
Sugar Alcohols 0g
(39%)Protein 19g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Copyright © 2016 Healthnotes, Inc. All rights reserved. www.healthnotes.com

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.

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