Seafood Angel Hair Recipe

3.5 5 3
Seafood Angel Hair Recipe
Seafood Angel Hair Recipe photo by Taste of Home
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Seafood Angel Hair Recipe

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3.5 5 3
Publisher Photo
I sent this recipe to my niece when she was in college, and told her to make it for someone special. We all know the quickest way to a man's heart is through his stomach, and since she's now married, I rest my case! Tracy K. Morgan, Summerville, South Carolina
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 40 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 40 min.

Ingredients

  • 12 ounces uncooked angel hair pasta
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2-1/2 pounds fresh tomatoes (about 8 medium), chopped
  • 1/4 cup reduced-sodium chicken broth
  • 1 teaspoon sugar
  • 1 teaspoon reduced-sodium chicken bouillon granules
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 package (8 ounces) imitation crabmeat, chopped

Directions

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute shrimp in oil for 5 minutes or until shrimp turn pink. Add garlic; cook 1 minute longer. Remove and keep warm.
In the same skillet, combine the tomatoes, broth, sugar, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Stir in crab and reserved shrimp; heat through. Drain pasta; serve with seafood mixture. Yield: 6 servings.
Originally published as Seafood Angel Hair in Taste of Home August/September 2008, p65

Nutritional Facts

1 each: 355 calories, 6g fat (1g saturated fat), 60mg cholesterol, 559mg sodium, 56g carbohydrate (7g sugars, 4g fiber), 19g protein.

  • 12 ounces uncooked angel hair pasta
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2-1/2 pounds fresh tomatoes (about 8 medium), chopped
  • 1/4 cup reduced-sodium chicken broth
  • 1 teaspoon sugar
  • 1 teaspoon reduced-sodium chicken bouillon granules
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 package (8 ounces) imitation crabmeat, chopped
  1. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute shrimp in oil for 5 minutes or until shrimp turn pink. Add garlic; cook 1 minute longer. Remove and keep warm.
  2. In the same skillet, combine the tomatoes, broth, sugar, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Stir in crab and reserved shrimp; heat through. Drain pasta; serve with seafood mixture. Yield: 6 servings.
Originally published as Seafood Angel Hair in Taste of Home August/September 2008, p65

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MY REVIEW
april0428 User ID: 5708488 172962
Reviewed Dec. 18, 2010

"Followed the instructions exactly. Tasted watery, bland and flavorless. Would not make again."

MY REVIEW
dollyfern User ID: 507070 209338
Reviewed Apr. 11, 2010

"this is delicious although I did make it with and without the crabmeat. My family likedit both ways but preferred it without the crabmeat"

MY REVIEW
DebMartin User ID: 2448880 170627
Reviewed Dec. 1, 2009

"REALLY good! Definitely will make again."

MY REVIEW
Linda LK User ID: 3327704 154427
Reviewed Sep. 12, 2008

"I had to come back on this one...I mentioned yesterday that it was good served cold..well, after being refrigerated overnight I had it again today. I just added a small amount of chicken broth to juice it up a little. I ate it right from the frig..I think it was even better than right off the stove. While I was eating it, I thought how good it would be with some chopped cucumber in it. This would be a great potluck dish...served cold. Also, I didn't use the raw shrimp..(I'm lazy) I used frozen cooked & deveined shrimp. I just put what I needed from the bag in a strainer and ran warm water on them to thaw and then added to the garlic for a moment to blend the flavors. Once it's added to the warm tomato mixture everything becomes the same temperature anyway.

Very Good Meal..."

MY REVIEW
Linda LK User ID: 3327704 98851
Reviewed Sep. 10, 2008

"This was a wonderful and easy recipe to make. It is also very good served cold..."

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