Company Seafood Pasta Recipe

3.5 4 5
Company Seafood Pasta Recipe
Company Seafood Pasta Recipe photo by Taste of Home
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Company Seafood Pasta Recipe

Read Reviews
3.5 4 5
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 tablespoons all-purpose flour
  • 2 cups (16 ounces) sour cream
  • 3 cups (12 ounces) shredded Monterey Jack cheese
  • 2 tablespoons butter or margarine
  • 1 package (8 ounces) imitation flaked crabmeat
  • 1/8 teaspoon pepper
  • 1 pound fresh or frozen bay scallops. thawed, rinsed and drained
  • 1 pound angel hair pasta
  • 1 pound medium shrimp, cooked, peeled and deveined
  • Minced fresh parsley, optional

Directions

In a saucepan, whisk flour and sour cream. Stir in sour cream. Stir in cheese and butter; bring to a boil over medium-low heat, stirring frequently. Cook and stir for 2 minutes. Remove from heat. Stir in crab and pepper; set aside and keep warm.
Place the scallops in a saucepan with a small amount of water. Cover and cook over medium heat for 5-7 minutes or just until opaque.
Meanwhile, cook pasta according to package directions. Drain scallops; add to crab mixture. Stir in shrimp; cook over low heat just until heated through, about 3 minutes. Drain pasta; top with seafood mixture. Garnish with parsley if desired. Yield: 6-8 servings.
Originally published as Company Seafood Pasta in Taste of Home December/January 1999, p47

Nutritional Facts

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

  • 2 tablespoons all-purpose flour
  • 2 cups (16 ounces) sour cream
  • 3 cups (12 ounces) shredded Monterey Jack cheese
  • 2 tablespoons butter or margarine
  • 1 package (8 ounces) imitation flaked crabmeat
  • 1/8 teaspoon pepper
  • 1 pound fresh or frozen bay scallops. thawed, rinsed and drained
  • 1 pound angel hair pasta
  • 1 pound medium shrimp, cooked, peeled and deveined
  • Minced fresh parsley, optional
  1. In a saucepan, whisk flour and sour cream. Stir in sour cream. Stir in cheese and butter; bring to a boil over medium-low heat, stirring frequently. Cook and stir for 2 minutes. Remove from heat. Stir in crab and pepper; set aside and keep warm.
  2. Place the scallops in a saucepan with a small amount of water. Cover and cook over medium heat for 5-7 minutes or just until opaque.
  3. Meanwhile, cook pasta according to package directions. Drain scallops; add to crab mixture. Stir in shrimp; cook over low heat just until heated through, about 3 minutes. Drain pasta; top with seafood mixture. Garnish with parsley if desired. Yield: 6-8 servings.
Originally published as Company Seafood Pasta in Taste of Home December/January 1999, p47

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MY REVIEW
fuzzyone User ID: 2167359 69506
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
s_pants User ID: 174050 66384
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
cwbuff User ID: 441425 66380
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
alifoxx User ID: 3281357 31678
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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