 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
This was my first original recipe. It blends seafood, angel hair pasta, which I love, and an awesome, cheesy white sauce.Robert Ulis, Alexandria, Virginia Ingredients:
1 package (16 ounces) angel hair pasta |
2 tablespoons king arthur unbleached all-purpose flour |
2 cups (16 ounces) sour cream |
3 cups (12 ounces) shredded monterey jack cheese |
2 tablespoons butter |
1 package (8 ounces) imitation flaked crabmeat |
1/8 teaspoon pepper |
1 pound fresh or frozen bay scallops, thawed and drained |
1 pound cooked medium shrimp, peeled and deveined |
minced fresh parsley, optional |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large saucepan, whisk flour and sour cream until smooth. Add cheese and butter; cook and stir over low heat until thickened. Remove from the heat; stir in crab and pepper. Set aside and keep warm.
2. Place the scallops in a large saucepan with 1/2 in. of water. Cover and cook over medium heat for 5-7 minutes or just until opaque.
3. Drain scallops; add to crab mixture. Add shrimp; cook and stir over low heat until shrimp turn pink. Drain pasta; toss with sauce. Sprinkle with parsley if desired. Yield: 8 servings.
|
|