1 pound fresh or frozen raw medium shrimps, peeled and deveined
2 teaspoons olive oil
1 medium onion, chopped
2 cloves garlic, chopped
2 tablespoons cornstarch
1 3/4 cup clam-tomato juice
1/2 pound bay scallops
2 small yellow squash, sliced 1/4 inch thick
1 medium green bell pepper, cut into 1/4 inch strips
2 tablespoons fresh basil, chopped
1 teaspoon salt
1/4 teaspoon pepper
6 cups tricolor rotini pasta, cooked and drained
1 large tomato, coarsely chopped
2 tablespoons fresh parsley, finely chopped
2 tablespoons parmsean cheese

Heat oil in a large nonstick saucepan over medium heat. Cook onion and garlic in oil until onion is tender. Mix cornstarch and clam-tomato juice and stir into onion and garlic. Cook and stir until thickened. Add shrimp, scallops, squash, bell pepper, basil, salt and pepper and cook about 5 minutes or until shrimp is pink. Stir in pasta, tomato and parsley and heat through. Sprinkle with Parmesan cheese and serve.

Makes 6-8 Servings
Serving Size: 12 ounces