Pasta dishes are always instant hits; check out some unique and delicious pasta dishes from Good Housekeeping in their collection of Noodle and Pasta Recipes. Here is a recipe for Angel Hair with Shrimp and Scallops.
From Good Housekeeping
A quick midweek entrée when you want something a little special: fresh seafood and tender zucchini cooked with garlic and white wine, then tossed with a delicate pasta.
Total Time: 35 min
Cook Time: 15 min
8 ounce(s) angel-hair pasta or capellini
2 tablespoon(s) olive oil
3 small zucchini, each cut lengthwise in half, then thinly sliced crosswise
8 ounce(s) medium shrimp, shelled and deveined
8 ounce(s) sea scallops, each cut horizontally in half
1 teaspoon(s) freshly grated lemon peel
1/4 teaspoon(s) coarsely ground black pepper
3 garlic cloves, minced
1/2 cup(s) dry white wine
1 bottle(s) (8 ounces) clam juice
3/4 cup(s) (loosely packed) fresh parsley leaves, chopped
Heat large saucepot of salted water to boiling over high heat; add angel hair and cook as label directs.
Meanwhile, in nonstick 12-inch skillet, heat 1 tablespoon oil over medium-high heat until hot. Add zucchini and cook 8 to 10 minutes, until tender and golden, stirring occasionally. Transfer zucchini to large serving bowl; set aside.
In same skillet, heat remaining 1 tablespoon oil. Add shrimp, scallops, lemon peel, pepper, and 1 teaspoon salt, and cook 3 minutes or just until seafood turns opaque throughout, stirring occasionally. Add garlic and cook 1 minute, stirring. Transfer mixture to bowl with zucchini.
Add wine and clam juice to skillet; heat to boiling. Reduce heat to medium; cook 2 minutes, stirring. Pour liquid over seafood mixture.
Drain angel hair. Add angel hair and parsley to bowl with seafood mixture and toss well to coat.
Total Fat 9g
Saturated Fat 1g
Total Carbohydrate 50g
Dietary Fiber 3g