shrimp and scallop stir fry over chinese linguine ( tofu shirataki )

2 pkgs. tofu shirataki
6 ounces of baby scallops
6 ounces of medium devained, peeled shrimp
1/2 of a red bell pepper chopped
1 medium yellow onion chopped
1/4 teaspoon red pepper flakes
1/4 teaspoon dried parsley
1/4 teaspoon dried basil
salt and pepper to taste
3 tablesspoon of olive oil
3 garlic cloves minced
juice of half a lemon

Cook and follow pkg. instructions for noodles and set aside.

On med/high skillet heat oil, seafood till firm and just shrimp pink one side. Turn shrimp over and add onion, pepper, scallions, garlic and herbs. Toss occasionally until shrimp is all pink and then add lemon juice and salt & pepper.

Slightly reheat noodles and serve hot stir fry over the noodles.

Serving Size: 1 cup

Number of Servings: 1

Recipe submitted by SparkPeople user JUDIEM64.