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Pasta With Lemon Seafood

Osburn's picture
Shrimp and scallops combine with veggies in this quick microwave main dish.
Ingredients
  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)
  Cornstarch 2 Tablespoon
  Chopped dill weed/1 teaspoon dried dill weed 1 Tablespoon (fresh)
  Salt 1⁄4 Teaspoon
  Hot cooked rotini pasta 2 Cup (32 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Breakfast
Taste: 
Savory
Method: 
Stir Fried
Occasion: 
Christmas
Interest: 
Holiday, Kids
Ingredient: 
Chicken, Seafood, Vegetable
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
50 Minutes
Servings: 
4

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