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Company Seafood Pasta Recipe

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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

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Company Seafood Pasta Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

30 30

Ingredients

1 package (16 ounces) angel hair pasta
2 tablespoons 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

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.
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.
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.

Nutritional Facts 1 serving equals 657 calories, 28 g fat (17 g saturated fat), 194 mg cholesterol, 622 mg sodium, 52 g carbohydrate, 1 g fiber, 44 g protein.

Originally published as Company Seafood Pasta in Taste of Home December/January 1999, p47

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Company Seafood Pasta (3)

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Reviewed on May. 08, 2011 by s_pants

Overall, excellent dish. Served this on Mother's Day and both my parents loved it! But I felt like it was missing something...salt maybe...though, I did not salt the pasta water so that could have helped if I did. Next time, I might follow the previous reviewer's suggestion and add some heavy cream to the sauce to make it a little thinner.

Reviewed on Sep. 27, 2009 by cwbuff

Two thumbs up here too! My son loves scallops but even those who don't should like this dish. I sauteed them instead of boiling them cause I like the browned color, and I added 1 cup heavy cream and the juice of 1 lemon.

Reviewed on Aug. 18, 2008 by alifoxx

This receipe is great! it was simple to make and really did take about 30 minutes to make. Even my 8 year old nephew liked it!