Skillet Pasta with Shrimp Scallops & Vegetables
Yield
4 servingsPrep
10 minCook
9 minReady
19 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 3 | small |
zucchini
cut into thin strips |
|
| 1 | medium |
sweet red bell peppers
slivered |
|
| 1 | medium |
green bell peppers
slivered |
|
| 6 | ounces |
shrimp
bay |
|
| 8 | ounces |
clam juice
|
*
|
| 9 | ounces |
pasta
angel hair, fresh, cooked and drained |
|
| ¼ | teaspoon |
salt
|
|
| 2 | tablespoons |
parsley leaves
finely chopped |
|
| ⅓ | cup |
heavy whipping cream
|
|
| 1 | medium |
sweet yellow bell peppers
slivered |
*
|
| ½ | pound |
bay scallops
|
|
| 1 | small |
red onion
thinly |
|
| 1 | dash |
cayenne pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 3 | small |
zucchini
cut into thin strips |
|
| 1 | medium |
sweet red bell peppers
slivered |
|
| 1 | medium |
green bell peppers
slivered |
|
| 173.4 | ml/g |
shrimp
bay |
|
| 231.2 | ml/g |
clam juice
|
*
|
| 260.1 | ml/g |
pasta
angel hair, fresh, cooked and drained |
|
| 1.3 | ml |
salt
|
|
| 3E+1 | ml |
parsley leaves
finely chopped |
|
| 79 | ml |
heavy whipping cream
|
|
| 1 | medium |
sweet yellow bell peppers
slivered |
*
|
| 226.8 | g |
bay scallops
|
|
| 1 | small |
red onion
thinly |
|
| 1 | 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.
