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Company Seafood Pasta Recipe

Company Seafood Pasta Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:8 servings

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

  • 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.

Nutritional Facts

1 each: 657 calories, 28g fat (17g saturated fat), 194mg cholesterol, 622mg sodium, 52g carbohydrate (4g sugars, 1g fiber), 44g protein

Reviews for Company Seafood Pasta

Sort By :
MY REVIEW
Reviewed Jun. 29, 2013

"The sauce was way too thick, and the pasta clumped together. My family did not like it; I will not make it again."

MY REVIEW
Reviewed May. 8, 2011

"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."

MY REVIEW
Reviewed Sep. 27, 2009

"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."

MY REVIEW
Reviewed Aug. 18, 2008

"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!"

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Wine Pairings

Light-Bodied White Wine

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