Seafood Over Angel Hair Pasta Recipe
Ingredients
1/4 cup Italian Dressing
1/4 cup chopped shallots or onion
1 cup thinly sliced carrots
4 ounces snow peas, thinly sliced
1 cup chicken broth
1/4 cup dry sherry
1/2 pound uncooked medium shrimp, cleaned (keep tails on)
1/2 pound sea scallops
8 mussels, well scrubbed
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
Freshly ground black pepper and grated Parmesan cheese (optional)
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; add shrimp, scallops and mussels.
Simmer covered 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.
Add carrots and snow peas and cook 2 minutes.
Add broth, then sherry.
Bring to a boil; add shrimp, scallops and mussels.
Simmer covered 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.
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