Serves: 8
Total Calories: 478
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. Heat oil in nonstick Dutch oven over medium heat. Cook onion and garlic in oil, stirring occasionally, until onion is tender. Mix cornstarch and clam- and tomato-flavored cocktail stir into onion mixture. Cook and stir until thickened and bubbly. Stir shrimp, scallops, squash, bell pepper, basil, salt and pepper into onion mixture. Cover and cook about 5 minutes or until scallops are white, shrimp are pink and vegetables are crisp-tender. Stir in pasta, tomato and parsley heat through. Sprinkle with Parmesan cheese.
1 Serving: Calories 255 (Calories from Fat 25) Fat 3g (Saturated 1g) Cholesterol 90mg Sodium 630mg Carbohydrate 38g (Dietary Fiber 2g) Protein 21g.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Rainbow Seafood Pasta recipe is from the Betty Crocker's Best of Healthy & Hearty Cooking Cookbook. Download this Cookbook today.
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