Seafood Pasta Stir-Fry

  • Yield: 8 servings


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


  1. 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.
  2. 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.