Angel Hair with Shrimp and Scallops



Salt
8 ounces angel hair pasta or capellini
2 tablespoons olive oil
3 small zucchini (about 1 1/4 pounds), each cut lengthwise in half, then thinly sliced crosswise
8 ounces medium shrimp, shelled and deveined
8 ounces sea scallops, each cut horizontally in half
1 teaspoon freshly grated lemon peel
1/4 teaspoon coarsely ground black pepper
3 garlic cloves, minced
1/2 cup dry white wine
1 bottle (8 ounces) clam juice
3/4 cup loosely packed fresh parsley leaves, chopped

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.

Based on individual serving.
Calories: 405
Total Fat: 9 g
Saturated Fat: 1 g
Cholesterol: 91 mg
Sodium: 955 mg
Carbohydrates: 50 g
Fiber: 3 g
Protein: 28 g

Yield: 4 servings

Good Housekeeping Recipe