Ingredients Jump to Instructions ↓

  1. 1 package (16 ounces) angel hair pasta

  2. 2 tablespoons all-purpose flour

  3. 2 cups (16 ounces) BREAKSTONE'S® Sour Cream

  4. 3 cups (12 ounces) shredded Monterey Jack cheese

  5. 2 tablespoons butter

  6. 1 package (8 ounces) imitation flaked crabmeat

  7. 1/8 teaspoon pepper

  8. 1 pound fresh or frozen bay scallops, thawed and drained

  9. 1 pound cooked medium shrimp, peeled and deveined Minced fresh parsley, optional

Instructions Jump to Ingredients ↑

  1. 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. Yield: 8 servings.


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