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Company Seafood Pasta




Source of Recipe


Taste of Home magazine, December/January 1999


Recipe Introduction


Easy enough for a weeknight and special enough for company (though you might want to use real crabmeat for them). We felt that the surimi (imitation crab) could have been almost doubled. I have good luck with frozen Argentinian or Gulf shrimp. Make sure you buy good scallops, though. Mine from Aldi were ok, but I think I will try the fish shop next time. If you happen to go to the website to look at the recipe, you’ll see that the directions are very different. I thought the original directions were a bit nonsensical. For instance, it says to cook BAY SCALLOPS in simmering water for 5-7 minutes!!! My directions work fine and make a LOT more sense! Jessica suggested that this sauce would be good over tortellini – maybe spinach? I halved the recipe, and it was more than enough for four servings.


Recipe Link: https://www.tasteofhome.com/recipes/company-seafood-pasta/

List of 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) flaked surimi (imitation crabmeat)
1/8 teaspoon pepper, or more to taste
Olive oil
1 pound fresh or frozen bay scallops, thawed and drained – and dried VERY well
1 pound cooked medium shrimp, peeled and deveined
Minced fresh parsley, optional


Recipe



In a large saucepan, whisk together the flour and sour cream until smooth. Add the cheese and butter. Place over low heat and cook until thickened and a few slow bubbles rise to the surface. Remove from heat and add the surimi and pepper. Cover.

In a skillet, sauté the scallops in a little olive oil on high heat until just done. This will only take about 3 minutes in a medium-hot skillet. Place in the saucepan with the cheese/surimi sauce. Wipe out the skillet and cook the shrimp – again on medium-high for a very short amount of time – until just barely done. Place in the saucepan and stir.

At this point, you may need to add a little gentle heat to the sauce to get it hot enough to serve. While you are heating it back up on medium-low and stirring often, prepare the pasta. Dish up by topping servings of pasta with the sauce and sprinkle with parsley.

Serves 6-8