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. Source: Diabetic Living Magazine

Diabetic Living Magazine
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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; 9 g total fat; 1.3 g saturated fat; 42 mg cholesterol; 270 mg sodium. 484 mg potassium; 40.7 g carbohydrates; 2.6 g fiber; 5 g sugar; 16.8 g protein; 4084 IU vitamin a iu; 20 mg vitamin c; 245 mcg folate; 109 mg calcium; 3 mg iron; 59 mg magnesium;