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Seafood Pasta Delight Recipe


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     Seafood Pasta Delight

Category   Entrees - Maindishes
Sub Category   Low-fat
Servings   8

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

Cook pasta according to package directions. In a bowl, combine the cornstarch, sugar, salt and pepper; stir in the 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.
Serving Suggestions
per serving- 288 calories, 5g fat (1g saturated), 105mg cholesterol, 741mg sodium, 31g carbohydrate, 2g fiber, 26g protein.

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