1/2 pound fresh or frozen uncooked medium shrimp in shells
1/2 pound bay scallops
1 medium zucchini, cut into 1/4-inch slices (1 1/2 cups)
1 small yellow summer squash, cut into 1/4 inch slices (1 1/2 cups)
1 small yellow or green bell pepper, cut into 1/4-inch stripd
1 cup chicken broth
1/4 cup lemon juice
2 tablespoons cornstarch
1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed
1/4 teaspoon salt
2 cups hot cooked rotini pasta
Total time: 35 min
1.Peel shrimp. (If shrimp are frozen, do not thaw; peel in cold water.) Make a shallow cut lengthwise down back of each shrimp; wash out vein.
2.Mix shrimp, scallops, zucchini, yellow squash and bell pepper in 3-quart microwavable casserole. Cover tightly and microwave on High 8 to 10 minutes, stirring every 3 minutes, until shrimp are pink and firm. Drain; let stand covered 5 minutes.
3.Mix broth, lemon juice, cornstarch, dill weed and salt in 2-cup microwavable measuring cup until smooth. Microwave uncovered on High 3 to 4 minutes, stirring every minute, until mixture thickens and boils. Stir into seafood mixture.
4.Serve seafood mixture over pasta. Garnish with additional fresh dill weed if desired.