Seafood Pasta Stir-Fry

• From: National Fisheries Institute

Ingredients

• 1 pound bow ties, radiatore or other medium pasta shape, uncooked

• 2 tablespoons white wine vinegar

• 2 tablespoons reduced-sodium soy sauce

• 2 cloves garlic, minced

• 2 teaspoons minced fresh ginger

• 1 tablespoon grated orange peel

• 1/4 cup fresh orange juice

• 8 ounces, peeled and deveined, uncooked shrimp

• 8 ounces sea scallops

• 1 tablespoon vegetable oil

• 1/2 teaspoon hot red pepper flakes (optional)

• 8 ounces fresh snow peas, cut in half

• 2 carrots, julienned

• 1 red bell pepper, ribs and seeds removed, julienned

• 2 teaspoons corn starch

• 1 tablespoon water

Sea scallops and shrimp are tossed together with fresh ginger, orange peel, and hot red pepper flakes.

Directions

• Combine the vinegar, soy sauce, garlic, ginger, orange peel and orange juice in a nonmetallic bowl; add shrimp and scallops and toss them gently to coat seafood. Cover and refrigerate 30 minutes, stirring occasionally.
• Cook pasta according to package directions. While pasta is cooking, heat oil in a nonstick wok or skillet; add shrimp mixture (do not drain). Add hot red pepper flakes, if desired. Stir-fry 2 minutes.
• Add snow peas, carrots and bell pepper; cover and cook 2 minutes or until shrimp are pink and scallops are opaque.
• Dissolve cornstarch in water; stir into wok. Cook 1 minute. When pasta is done, drain well. Transfer to serving bowl and pour stir-fry over top. Toss lightly.