Pasta with Seafood

Shrimp, scallops, and clams combined with pasta make an unbeatable low-fat meal.

Shop Kitchen ▾
  • 6 ounces fresh or frozen scallops
  • 1/2 pound fresh or frozen peeled and deveined shrimp
  • 12 small clams
  • 6 ounces dried spinach spaghetti
  • 1 yellow sweet pepper, cut into 3/4-inch pieces
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1/2 teaspoon instant chicken bouillon granules
  • 1 teaspoon dried basil, crushed
  • 1/2 teaspoon dried oregano, crushed
  • 1/4 teaspoon pepper
  • 2 tablespoons cornstarch
  • 2 medium tomatoes, seeded and chopped
  • 2 tablespoons snipped fresh parsley
  • 1/4 cup grated Parmesan cheese
  • 1 cup water
  • 2 tablespoons cold water
Related Video
Tuscan Pasta

A little bit of Tuscany comes to your table after making this tuscan pasta filled with fresh vegetables.

Thaw shrimp and scallops, if frozen. Halve any large scallops. Scrub clams under cold running water. Cover clams with salted water, using 3 tablespoons salt to 8 cups cold water. Soak for 15 minutes; drain and rinse. Discard water. Repeat twice. Set aside.
Cook spaghetti according to package directions; drain and keep warm. In a large skillet cook clams, yellow sweet pepper, onion, garlic, bouillon granules, basil, oregano, and pepper in the 1 cup water about 5 minutes or until vegetables are nearly tender and clams have opened. Remove clams; discard any unopened shells.
Stir together cornstarch and the 2 tablespoons cold water; stir into vegetable mixture. Cook and stir until thickened and bubbly. Stir in scallops and shrimp. Cook 3 to 4 minutes more or until scallops are opaque and shrimp turn pink. Stir in tomatoes and clams; heat through. Stir in parsley. Serve over spaghetti. Serve with Parmesan cheese. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 230, Fat, total (g) 2, chol. (mg) 84, carb. (g) 31, pro. (g) 20, sodium (mg) 296, Percent Daily Values are based on a 2,000 calorie diet
Back to Top