Skillet Pasta With Shrimp Scallops And Vegetabl
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Dairy | Fish, Pasta | 1 | Servings | |
INGREDIENTS
| 1 | T | Vegetable oil |
| 3 | Zucchini, cut into thin | |
| strips | ||
| 1 | Red bell pepper, slivered | |
| 1 | Green bell pepper, slivered | |
| 6 | oz | Bay shrimp |
| 1 | 8 oz. bottle clam juice | |
| 1 | 9 oz. pkg. fresh angel | |
| hair pasta cooked and | ||
| drained | ||
| 1/4 | t | Salt |
| 2 | T | Finely chopped parsley |
| 1/3 | c | Heavy cream |
| 1 | Yellow bell pepper | |
| slivered | ||
| 1/2 | lb | Bay scallops |
| 1 | Red onion, thinly sliced | |
| 1 | ds | Of cayenne |
INSTRUCTIONS
In a 10- or 12-inch skillet,heat oil over medium heat. Add zzzucchini, peppers and onion. Stir to coat with oil. cover and cook, stirring occasionally, until vegetables are crisp-tender, 3 to 5 minutes. Add parsely, clam juice, cream and scallops. Cook, stirring occasionally, until scallops are just opaque, about 3 minutes. Add shrimp and heat throough, 1 minute. Season with salt and cayenne. Spoon sauce over hot cooked pasta. From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 2657
Calories From Fat: 525
Total Fat: 59.4g
Cholesterol: 108.7mg
Sodium: 1698.3mg
Potassium: 2275mg
Carbohydrates: 411.8g
Fiber: 20.5g
Sugar: 13.9g
Protein: 117.9g