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.
Ingredients For Curried Seafood With Linguine Recipe
4 ounce Fresh or frozen medium shrimp
4 ounce Fresh or frozen sea scallops
6 ounce Linguine or spaghetti
0.33000000000000007 cup Apricot nectar
1 tablespoon Reduced Sodium Soy Sauce
1 teaspoon Cornstarch
0.25 teaspoon Ground ginger
2 tablespoon Cooking Oil, Divided
1 cup Sliced fresh mushrooms
0.5 cup Thinly sliced carrots
3 cup Coarsely chopped bok choy
1 inch 2 scallions, bias sliced into
Nutrition value
201
calories per serving
11 g Fat8 g Protein17 g Carbs4 g FiberOther
Current Totals
11 g Fat
8 g Protein
17 g Carbs
4 g Fiber
MacroNutrients
Carbs
17 g
Protein
8 g
Fiber
4 g
Fats
Fat
11 g
Vitamins & Minerals
Calcium
204 mg
Iron
5 mg
Vitamin A
3507 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
1 mg
Vitamin B9
125 mcg
Vitamin B12
1 mcg
Vitamin C
65 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
69 mg
Manganese
1 mg
Phosphorus
108 mg
Selenium
13 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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