Skillet pasta with shrimp, scallops and vegetables
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 3 | smalls | Zucchini, cut into thin strips |
| 1 | medium | Red bell pepper, slivered |
| 1 | medium | Green bell pepper, slivered |
| 6 | ounces | Bay shrimp |
| 1 | (8 oz.) bottle clam juice | |
| 1 | (9 oz.) pkg. fresh angel hair pasta, cooked and drained | |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Finely chopped parsley |
| ⅓ | cup | Heavy cream |
| 1 | medium | Yellow bell pepper, slivered |
| ½ | pounds | Bay scallops |
| 1 | small | Red onion, thinly sliced |
| 1 | dash | Of cayenne |
Directions
In a 10- or 12-inch skillet,heat oil over medium heat. Add zzzucchini, 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 throough, 1 minute. Season with salt and cayenne. Spoon sauce over hot cooked pasta. From the files of Al Rice, North Pole Alaska. Feb 1994
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