- 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
- 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.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Company Seafood Pasta
"The sauce was way too thick, and the pasta clumped together. My family did not like it; I will not make it again."
"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."
"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."
"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!"