Seafood Over Angel Hair Pasta Recipe
Seafood over angel hair pasta is a delightful seafood pasta recipe. Made with shrimps, scallops, mussels, the pasta is laced with sherry and cooked with added vegetables. Prepared with chicken broth, the seafood angel hair pasta is creamy and rich.
Ingredients
1/4 cup Italian Dressing
1/4 cup chopped shallots or onions
1 cup thinly sliced carrots
1 cup thinly sliced snow peas (about 4 ounces)
1 cup chicken broth
1/4 cup sherry
8 mussels, well scrubbed
1/2 pound sea scallops
1/2 pound uncooked medium shrimp, cleaned (keep tails on)
1/4 cup whipping or heavy cream
2 tablespoons all-purpose flour
Salt and pepper to taste
8 ounces angel hair pasta or capellini, cooked and drained
Directions
In 12-inch skillet, heat Italian dressing and cook shallots over medium-high heat 2 minutes.
Add carrots and snow peas and cook 2 minutes.
Add broth, then sherry.
Bring to a boil, then add mussels, scallops and shrimp.
Simmer uncovered 3 minutes or until seafood is done and mussel shells open.
Stir in cream blended with flour and cook over medium heat, stirring occasionally, 2 minutes or until sauce is slightly thickened.
Stir in salt and pepper.
Serve over hot angel hair pasta and, if desired, with freshly ground pepper
Add carrots and snow peas and cook 2 minutes.
Add broth, then sherry.
Bring to a boil, then add mussels, scallops and shrimp.
Simmer uncovered 3 minutes or until seafood is done and mussel shells open.
Stir in cream blended with flour and cook over medium heat, stirring occasionally, 2 minutes or until sauce is slightly thickened.
Stir in salt and pepper.
Serve over hot angel hair pasta and, if desired, with freshly ground pepper
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