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.
Calories 226 Calories from Fat 17
% Daily Value*
Total Fat 2 g3%
Saturated Fat 0.25 g1.3%
Trans Fat 0 g
Cholesterol 53.2 mg17.7%
Sodium 441.5 mg18.4%
Total Carbohydrates 34 g11.2%
Dietary Fiber 2.1 g8.3%
Sugars 2.7 g
Protein 19 g38.9%
Vitamin A 11.4% Vitamin C 151%
Calcium 15.7% Iron 27.2%
*Based on a 2000 Calorie diet