Monday, July 04, 2011

Seafood Spaghetti

Serves about 4

Enough spaghetti for 4 people
1 large carrot, cut into thin strips
17.5 oz shrimp, peeled and deveined
17.5 oz scallops
5 oz snow peas
2 cloves garlic, finely minced
1/3 cup fresh basil, chopped
2 tbsp fresh chives, shopped
2 tsp lemon rind, grated
1/3 cup lemon juice
Salt and pepper to taste

Cook pasta according to package instructions. Drain and set aside.

Meanwhile, heat some oil in a wok (or skillet). Stir-fry shrimp, snow peas, garlic and scallops until tender. Add basil, chives, lemon rind and lemon juice and combine well. Add mixture to the hot pasta and toss well. Season with black pepper and a dash of salt and serve hot.

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