Chinese Seafood Pasta Stir Fry Recipe

Seafood Pasta Stir Fry 

Ingredients:

1 lb. Bow Ties, Radiatore or other medium pasta shape, uncooked

2 tbsp. white wine vinegar

2 tbsp. reduced-sodium soy sauce

2 cloves garlic, minced

2 tsp. minced fresh ginger

1 tbsp. grated orange peel

1/4 c. fresh orange juice

8 oz. medium fresh shrimp, peeled and deveined

8 oz. fresh sea scallops

1 tbsp. vegetable oil

1/2 tsp. hot red pepper flakes (optional)

8 oz. fresh snow peas, cut in half

2 carrots, cut julienne

1 red bell pepper, ribs and seeds removed, cut julienne

2 tsp. cornstarch

1 tbsp. 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.

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