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Company Seafood Pasta

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.
  • Makes
    8 servings


  • 1 package (16 ounces) angel hair pasta
  • 2 tablespoons all-purpose flour
  • 2 cups sour cream
  • 3 cups 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.
Nutrition Facts
1 each: 657 calories, 28g fat (17g saturated fat), 194mg cholesterol, 622mg sodium, 52g carbohydrate (4g sugars, 1g fiber), 44g protein.

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Average Rating:
  • Sarah
    Sep 21, 2020

    I have changed the recipe and made it better, Saute the scallops in a frying pan with a little olive oil allowing them to loose their liquid. Save the scallops and liquid. Use real crab meat, claw meat is fine. In a sauce pan add sour cream, butter and cheese thicken with flour. Add crab meat, scallops with liquid and shrimp. Cook to warm up the seafood. Serve over angel hair pasta or jasmine rice. Please delete my prior review because I for got to add the cheese to the recipe. Thank you. Robert Ulis

  • fuzzyone
    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.

  • s_pants
    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.

  • cwbuff
    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.

  • alifoxx
    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!

  • dsheffer
    Dec 23, 2007

    No comment left

  • Anonymous
    Feb 7, 2007

    No comment left