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Cook'n with Betty Crocker 
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Rainbow Seafood Pasta |
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Serves: 8 Print this Recipe1 pound fresh or frozen raw medium shrimp in shells 2 teaspoons vegetable oil 1 medium onion, chopped (1/2 cup) 2 cloves garlic, finely chopped 2 tablespoons cornstarch 1 3/4 cups clams and tomato-flavored coctail 1/2 pound bay scallops 2 cups 1/4-inch slices yellow squash (2 small) 1 medium green bell peppers, cut into 1/4-inc strips 2 tablespoons chopped fresh or 2 teaspoons dried basil leaves 1 teaspoon salt 1/4 teaspoon pepper 6 cups cooked tricolor rotini pasta 1 large tomato, coarsely chopped (1 cup) 2 tablespoons chopped fresh parsley 2 tablespoons Parmesan cheese, if desired 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 recipe comes from the Cook'n collection. Try Cook'n for FREE!
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