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Skillet Pasta with Shrimp Scallops & Vegetables

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Submitted by CaptnLon

YIELD

4 servings

PREP

10 min

COOK

9 min

READY

19 min

Ingredients

1 15
TABLESPOON ML VEGETABLE OIL
3 3
SMALL SMALL ZUCCHINI
cut into thin strips
1 1
MEDIUM MEDIUM SWEET RED BELL PEPPERS
slivered
1 1
MEDIUM MEDIUM GREEN BELL PEPPERS
slivered
6 173.4
OUNCES ML/G SHRIMP
bay
8 231.2
OUNCES ML/G CLAM JUICE *
9 260.1
OUNCES ML/G PASTA
angel hair, fresh, cooked and drained
¼ 1.3
TEASPOON ML SALT
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
finely chopped
79
1 1
MEDIUM MEDIUM SWEET YELLOW BELL PEPPERS
slivered *
½ 226.8
POUND G BAY SCALLOPS
1 1
SMALL SMALL RED ONION
thinly
1 1
DASH DASH CAYENNE PEPPER *

Directions

In a 10- or 12-inch skillet, heat oil over medium heat.

Add zucchini, peppers and onion.

Stir to coat with oil.

Cover and cook, stirring occasionally, until vegetables are crisp - tender, 3 to 5 minutes.

Add parsely, clam juice, cream and scallops.

Cook, stirring occasionally, until scallops are just opaque, about 3 minutes.

Add shrimp and heat through, 1 minute.

Season with salt and cayenne.

Spoon sauce over hot cooked pasta.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 417g (14.7 oz)
Amount per Serving
Calories 487 24% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 139mg 46%
Sodium 422mg 18%
Total Carbohydrate 20g 20%
Dietary Fiber 5g 20%
Sugars g
Protein 66g
Vitamin A 36% Vitamin C 140%
Calcium 14% Iron 33%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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