| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Dairy |
|
Fish, Pasta |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 3 |
sm |
Zucchini, cut into thin strips |
| 1 |
md |
Red bell pepper, slivered |
| 1 |
md |
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 |
ts |
Salt |
| 2 |
tb |
Finely chopped parsley |
| 1/3 |
c |
Heavy cream |
| 1 |
md |
Yellow bell pepper, slivered |
| 1/2 |
lb |
Bay scallops |
| 1 |
sm |
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
A Message from our Provider:
“People disappoint. God doesn’t.”