Apricot nectar adds a touch of sweetness to the soy- and ginger-based sauce flavoring this 25-minute seafood linguine recipe. The shrimp and scallops are coated with a curry mixture which adds taste and color to this delicious dish.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
25 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw shrimp and scallops, if frozen. Peel and devein the shrimp, leaving tails intact (if desired). Rinse the shrimp and the scallops; pat dry with paper towels. Set aside.

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  • Cook pasta according to package directions; drain. Cover and keep warm. Meanwhile, stir together apricot nectar, soy sauce, cornstarch, and ginger in a small bowl; set aside.

  • Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Add mushrooms and carrots; stir-fry for 2 minutes. Add bok choy and scallions; stir-fry for 2 minutes more. Remove vegetables with a slotted spoon. Toss the shrimp and the scallops with curry powder in a medium bowl. Add the remaining 1 tablespoon oil and the seafood to the skillet. Cook and stir for 2 to 3 minutes or until the seafood is opaque; push from the center to the outer edge of the skillet.

  • Stir the apricot nectar mixture; add to the center of the skillet. Cook and stir until thick and bubbly. Return the vegetables to the skillet. Stir all ingredients together to coat with sauce. Heat through.

  • To serve, spoon the seafood mixture over the reserved hot cooked pasta.

Nutrition Facts

307 calories; protein 16.8g 34% DV; carbohydrates 40.7g 13% DV; dietary fiber 2.6g 11% DV; sugars 5.3g; fat 9g 14% DV; saturated fat 1.3g 6% DV; cholesterol 41.7mg 14% DV; vitamin a iu 4083.9IU 82% DV; vitamin c 19.9mg 33% DV; folate 244.7mcg 61% DV; calcium 108.8mg 11% DV; iron 3.2mg 18% DV; magnesium 59.1mg 21% DV; potassium 484mg 14% DV; sodium 270mg 11% DV.
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