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Ingredients

• 4 ounces  fresh or frozen medium shrimp
• 4 ounces  fresh or frozen sea scallops (halve large scallops)
• 6 ounces  dried linguine or spaghetti
• 1/3 cup  apricot nectar
• 1 tablespoon  reduced-sodium soy sauce
• 1 teaspoon  cornstarch
• 1/4 teaspoon  ground ginger
• 2 tablespoons  cooking oil
• 1 cup  sliced fresh mushrooms
• 1/2 cup  thinly sliced carrots
• 3 cups  coarsely chopped bok choy
• 2   green onions, bias-sliced into 1-inch pieces
• 1-1/2 to 2 teaspoons  curry powder

Description

Apricot Nectar Makes A Sweet Sauce For The Shrimp And Scallops In This Pasta Recipe.

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