Sesame-Ginger Pasta With Shrimp and Scallops

Total Time
30mins
Prep 20 mins
Cook 10 mins

My mom found this recipe years ago, and it is still of the most often made (or at least craved) meals. Packed with flavor, this dish is sure to excite your taste buds!

Ingredients Nutrition

Directions

  1. Combine all ingredients (except shrimp and scallops) and stir gently.
  2. I generally will make the sauce the night before to allow the flavors to soak in together, but letting the sauce sit for an hour will do perfectly as well.
  3. Cook shrimp and scallops in sauce for about 10 minutes.
  4. Mix sauce with noodles and enjoy!
Most Helpful

This was phenomenal! I used 2 lbs scallops (quartered) and 2 packages of Udan Asian noodles (We like lots of left-overs). I also doubled the sauce and added 1 extra teaspoon of the chili sauce. My husband said, "Honey that was really delicious. Thank you so much." So this is definitely a keeper! :o) BTW, I think this would be good with beef strips as well.

Adria82 July 06, 2009

I really liked this, and it was very simple to make. I made a few revisions based on what I had in the kitchen. I left out the fresh mint and used dried cilantro. I used 1/2 bag of Chinese noodles, so I'm guessing they are different than the Asian ones listed. Also, while making the sauce I realized I had no orange zest or OJ to substitute -- so I substituted triple sec that I had leftover from a sangria recipe. It actually worked out well! This is a great recipe to make if you have things to do when you get home from work. Whip up the sauce in 5 mins., let it sit in the fridge while you shower and do other things, and then it cooks in 10 minutes. Tasty and fast, best of both worlds. Thanks, Nicole!

KissaK1 October 03, 2007

Very yummy and quicker than takeaway. I used about a half pound of noodles. It was the perfect amount. Didn't have a fresh orange to zest, so I used 1/4 c of OJ. Also added some broccoli, which seemed to go quite well.

Gingernut March 09, 2007