• 4servings
  • 35minutes
  • 405calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Salt

  2. 8 ounce(s) angel-hair pasta or capellini

  3. 2 tablespoon(s) olive oil

  4. 3 small zucchini , each cut lengthwise in half, then thinly sliced crosswise

  5. 8 ounce(s) medium shrimp , shelled and deveined

  6. 8 ounce(s) sea scallops , each cut horizontally in half

  7. 1 teaspoon(s) freshly grated lemon peel

  8. 1/4 teaspoon(s) coarsely ground black pepper

  9. 3 garlic cloves , minced

  10. 1/2 cup(s) dry white wine

  11. 1 bottle(s) (8 ounces) clam juice

  12. 3/4 cup(s) (loosely packed) fresh parsley leaves , chopped

Instructions Jump to Ingredients ↑

  1. Heat large saucepot of salted water to boiling over high heat; add angel hair and cook as label directs.

  2. 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.

  3. 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.

  4. Add wine and clam juice to skillet; heat to boiling. Reduce heat to medium; cook 2 minutes, stirring. Pour liquid over seafood mixture.

  5. Drain angel hair. Add angel hair and parsley to bowl with seafood mixture and toss well to coat.


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