Seafood Pasta

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Crab, shrimp, and scallops make this pasta a feast from the sea.

Ingredients

  • 2 Tbs. all purpose flour
  • 2 C. sour cream
  • 3 C. shredded Monterey Jack cheese
  • 2 Tbs. butter or margarine
  • 1 8 oz. package imitation crabmeat, flaked
  • 1/8 tsp. pepper
  • 1 lb. fresh or frozen bay scallops thawed, rinsed and drained
  • 1 lb. angel hair pasta
  • 1 lb. medium shrimp cooked, peeled and deveined
  • Minced fresh parsley optional
  • Cooking Directions

Directions

In a saucepan, whisk flour and sour cream. Stir in cheese and butter bring to a boil over medium-low heat, stirring frequently. Cook and stir for 2 minutes. Remove from heat. Stir in crab and pepper set aside and keep warm. Place the scallops in a saucepan with a small amount of water. Cover and cook over medium heat for 57 minutes or just until opaque. Meanwhile, cook pasta according to package directions. Drain scallops add to crab mixture. Stir in shrimp cook over low heat just until heated through, about 3 minutes. Drain pasta top with seafood mixture. Garnish with parsley if desired.

Serves 6.

Dorothy Hadler, Menasha, Wisconsin

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