Pasta with Lemon Seafood
|Uncooked shrimp/Frozen uncooked medium shrimp in shells||1⁄2 Pound (fresh)|
|Bay scallops||1⁄2 Pound|
|Zucchini||1 1⁄2 Cup (24 tbs), cut into 1/4-inch slices (1 medium sized)|
|Yellow summer squash||1 1⁄2 Cup (24 tbs), cut into 1/4 inch slices (1 small sized)|
|Yellow bell pepper/Green bell pepper||1 Small, cut into 1/4-inch strips|
|Chicken broth||1 Cup (16 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Chopped dill weed/1 teaspoon dried dill weed||1 Tablespoon (fresh)|
|Hot cooked rotini pasta||2 Cup (32 tbs)|
1. Peel shrimp. (If shrimp are frozen, do not thaw; peel in cold water.) Make a shallow cut lengthwise down back of each shrimp; wash out vein.
2. Mix shrimp, scallops, zucchini, yellow squash and bell pepper in 3-quart microwavable casserole. Cover tightly and microwave on High 8 to 10 minutes, stirring every 3 minutes, until shrimp are pink and firm. Drain; let stand covered 5 minutes.
3. Mix broth, lemon juice, cornstarch, dill weed and salt in 2-cup microwavable measuring cup until smooth. Microwave uncovered on High 3 to 4 minutes, stirring every minute, until mixture thickens and boils. Stir into seafood mixture.
4. Serve seafood mixture over pasta. Garnish with additional fresh dill weed if desired.