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- 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
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Seafood Pasta Stir-Fry
Makes 8 servings
cuisine: Asian
meal type: Entrée
technique: Stir-Fried
 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.
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