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Asian Recipe : Seafood Pasta Stir-fry

Serves : 6

Cuisine : Asian

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:

  1. 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.
  2. 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.

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Last Modified: 11/28/11.