Using non-fat evaporated milk is a great way to add a creamy texture without the added fat.
1 lb (450 g) angel hair pasta
2 tsp vegetable oil
12 - 16 fresh or frozen shrimp or scallops
1⁄2 cup orange juice
1 cup mixed frozen small-cut vegetables
1⁄4 cup non-fat evaporated milk
1 recipe prepared Le Taj Sauce
lemon wedges, to garnish
- In a Multipurpose Pot, cook pasta according to package directions. Strain in removable strainer, return to pot, cover, and set aside.
- Heat a frying pan to medium-high. Add oil and sear shrimp or scallops for 2–3 minutes each side. Remove from pan.
- Reduce heat to medium and add Toasted Onion, Vegetable Broth, orange juice, and vegetables. Heat to a simmer and cook approximately 5 minutes. Add non-fat evaporated milk, and simmer gently for 2 additional minutes.
- Stir in sauce. Toss sauce with pasta, and serve with a lemon wedge.
Just before serving, loosen cooked, drained pasta with approximately 1⁄2 cup warm prepared Vegetable Broth. It’s like magic… and it adds extra flavour, too!