A great Mediterranean Seafood Pasta dish including shrimp, clam tomato juice, healthy vegetables and Parmesan.
1 pound medium shrimps, peeled and deveined
2 teaspoons olive oil
1 medium onion, chopped
2 cloves garlic, chopped
2 tablespoons cornstarch
1-3/4 cup clam-tomato juice
1/2 pound bay scallops
2 small yellow squash, sliced 1/4 inch thick
1 medium green bell pepper, cut into 1/4 inch strips
2 tablespoons fresh basil, chopped
4 cups tricolor rotini pasta, cooked and drained
1 large tomato, coarsely chopped
2 tablespoons fresh parsley
3 tablespoons Parmesan cheese
Heat oil in a large nonstick saucepan over medium heat. Add onion and garlic and saute until tender.
Combine cornstarch and clam-tomato juice and mix until smooth. Add cornstarch mixture and cook and stir until thickened. Add shrimp, scallops, squash, bell pepper, basil, salt and pepper and cook about 5 minutes or until shrimp is pink and squash is tender.
Stir in pasta, tomato and parsley and heat through. Sprinkle with Parmesan cheese and serve.
*Serving size and nutritional information is based on a "side dish" portion size.
Recipe makes 6 servings.
Serving size: 12 ounces
Calories: 339; Total Fat: 5g; Saturated Fat: 1g; Cholesterol: 129mg; Sodium: 507mg; Carbohydrates: 44g; Fiber: 3g; Protein: 29g
Exchanges: Starch/Bread: 2, Lean Meat: 3, Vegetable: 2-1/2, Fat: 1/2
Did You Know?
If shrimp has a slight ammonia smell, it is deteriorating. Learn more: Shell Fish Food Facts
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