Seafood Pasta Delight Recipes

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SEAFOOD PASTA



Seafood Pasta image

This light dish is always welcome on a warm spring night.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11

2 garlic cloves, minced
2 tablespoons butter, divided
3 plum tomatoes, chopped
2 teaspoons minced fresh parsley
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1/8 to 1/4 teaspoon dried tarragon
3/4 cup chicken broth
4 ounces thin spaghetti
1/4 pound uncooked medium shrimp, peeled and deveined
1/4 pound bay scallops
Shredded Parmesan cheese, optional

Steps:

  • In a medium skillet, saute 1 garlic clove in 1 tablespoon butter for 1 minute. Add the tomatoes, parsley, basil and tarragon; saute 2 minutes longer. Add the broth; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until mixture reaches desired thickness., Meanwhile, cook pasta according to package directions. In another skillet, saute remaining garlic in remaining butter for 1 minute. Add shrimp; cook and stir for 1 minute. Add scallops and cook 3 minutes longer or until shrimp turn pink and scallops are firm and opaque. Add to tomato mixture. Drain pasta; transfer to a bowl. Pour seafood mixture over pasta; toss to coat. Sprinkle with Parmesan if desired.

Nutrition Facts :

SEAFOOD PASTA DELIGHT RECIPE



Seafood Pasta Delight Recipe image

Provided by Totlxtc

Number Of Ingredients 17

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

Steps:

  • * In a small bowl, combine the cornstarch, sugar, salt and pepper. Stir in the broth, wine or additional broth and soy sauce until smooth; set aside. Cook vermicelli according to package directions. * Meanwhile, in a large nonstick skillet or wok, stir-fry the peppers, peas, garlic and ginger in olive oil for 2-4 minutes or until vegetables are 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 vermicelli; add to pan. Cook until scallops are firm and opaque and shrimp turn pink. Sprinkle with sesame oil. Yield: 8 servings.

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