Stir Fry Seafood Pasta Recipe
Seafood Pasta Stir-fry is crispy classic food for holiday.
Ingredients
· 1 pound Bow Ties, Radiatore or other medium pasta shape, uncooked
· 2 tablespoons white wine vinegar
· 2 tablespoons reduced-sodium soy sauce
· 2 cloves garlic, minced
· 2 teaspoons minced fresh ginger
· 1 tablespoon grated orange peel
· 1/4 cup fresh orange juice
· 8 ounces medium fresh shrimp, peeled and deveined
· 8 ounces fresh sea scallops
· 1 tablespoon vegetable oil
· 1/2 teaspoon hot red pepper flakes (optional)
· 8 ounces fresh snow peas, cut in half
· 2 carrots, cut julienne
· 1 red bell pepper, ribs and seeds removed, cut julienne
· 2 teaspoons cornstarch
· 1 tablespoon water
Directions
Combine the vinegar, soy sauce, garlic, ginger, orange peel and orange juice in a non-metallic bowl; add shrimp and scallops and toss gently to coat seafood. Cover and refrigerate 30 minutes, stirring occasionally.
Cook pasta according to package directions. While pasta is cooking, heat oil in a non-stick wok or skillet; add shrimp mixture (do not drain). Add hot red pepper flakes, if using. 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 and serve.
Cook pasta according to package directions. While pasta is cooking, heat oil in a non-stick wok or skillet; add shrimp mixture (do not drain). Add hot red pepper flakes, if using. 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 and serve.
