Lemon Seafood With Pasta
|Raw shrimp||1⁄2 Pound, peeled and deveined (Fresh Or Frozen)|
|Bay scallops||1⁄2 Pound|
|Zucchini||1 Medium, cut into 1/4-inch slices|
|Yellow squash||1 Medium, cut into 1/4-inch slices to make around 1 1/2 cups|
|Yellow squash||1 Medium, cut into 1/4-inch slices|
|Bell pepper||1 Small, cut into 1/4inch strips (Yellow Or Green)|
|Chicken broth||1 Cup (16 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Chopped dried dill weed/1 teaspoon dried dill weed||1 Tablespoon|
|Chopped dill weed/1 teaspoon dried dill weed||1 Tablespoon|
|Dillweed/1 teaspoon dried dill weed||1 Tablespoon, chopped|
|Cooked rotini pasta||2 Cup (32 tbs)|
1. Mix shrimp, scallops, zucchini, squash and bell pepper in 3-quart 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.
2. Mix broth, lemon juice, cornstarch, dill weed and salt in 2-cup measure until smooth. Microwave uncovered on high 3 to 4 minutes, stirring every minute, until mixture thickens and boils. Stir into seafood mixture; serve over pasta. Garnish with fresh dill weed if desired.