Skillet Pasta with Shrimp Scallops and Vegetabl

Ready in 1 hour

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1 md Red bell pepper, slivered
1 tb Vegetable oil
1/2 lb Bay scallops
1 sm Red onion, thinly sliced
1 ds Of cayenne
1/3 c Heavy cream
1 md Yellow bell pepper,
6 oz Bay shrimp
1 (8 oz.) bottle clam juice
2 tb Finely chopped parsley
3 sm Zucchini, cut into thin
1 md Green bell pepper, slivered
1 (9 oz.) pkg. fresh angel
1/4 ts Salt

Original recipe makes 1 Servings



In a 10- or 12-inch skillet,heat oil over medium heat. Add zzzucchini, peppers and onion. Stir to coat with oil. cover and cook, stirring occasionally, until vegetables are crisp-tender, 3 to 5 minutes. Add parsely, clam juice, cream and scallops. Cook, stirring occasionally, until scallops are just opaque, about 3 minutes. Add shrimp and heat throough, 1 minute. Season with salt and cayenne. Spoon sauce over hot cooked pasta. From the files of Al Rice, North Pole Alaska. Feb 1994

Calories Per Serving: 597 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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