- 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
- 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.
Reviews forCompany 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!"