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
Ingredients
- 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
Reviews
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
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!
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