Lemon Seafood with Pasta

 

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 Progresso® chicken broth (from 32-ounce carton)

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

• 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.