Seafood Pasta Stir-Fry
Recipe by National Fisheries Institute
Ingredients
- 1pound bow ties, radiatore or other medium pasta shape, uncooked
- 2tablespoons white wine vinegar
- 2tablespoons reduced-sodium soy sauce
- 2cloves garlic, minced
- 2teaspoons minced fresh ginger
- 1tablespoon grated orange peel
- 1/4cup fresh orange juice
- 8ounces peeled and deveined, uncooked shrimp
- 8ounces sea scallops
- 1tablespoon vegetable oil
- 1/2teaspoon hot red pepper flakes (optional)
- 8ounces fresh snow peas, cut in half
- 2medium carrots, julienned
- 1medium red bell pepper, ribs and seeds removed, julienned
- 2teaspoons cornstarch
- 1tablespoon water
Instructions
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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.
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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.