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


Recipe Summary

25 mins
25 mins


Ingredient Checklist


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.

  • 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

1 cup
307 calories; protein 16.8g; carbohydrates 40.7g; dietary fiber 2.6g; sugars 5.3g; fat 9g; saturated fat 1.3g; cholesterol 41.7mg; vitamin a iu 4083.9IU; vitamin c 19.9mg; folate 244.7mcg; calcium 108.8mg; iron 3.2mg; magnesium 59.1mg; potassium 484mg; sodium 270mg.

2 starch, 2 vegetable, 1 1/2 fat, 1 lean protein