Thursday, May 23, 2013
Coming up with innovative recipes every night can make anyone crabby. Lucky for you -- and your family -- we have a seafood pasta dish that is shrimply irresistable. Don't be shellfish. Use your noodle and whip up a batch of this tempting treat that is sure to satisfy.
At a glance
8 oz. fresh seafood (shrimp, scallops, lobster or crabmeat) 8 oz. angel hair pasta, uncooked 3/4 cup sliced fresh mushrooms 1/3 cup chopped green onions 1/3 cup dry white wine 1 clove garlic, minced 2 tbsp. reduced-calorie stick margarine 2 tbsp. flour 1 cup skim milk 1/3 cup nonfat sour cream 1/2 tsp. paprika
Cook pasta according to package directions, omitting salt. Drain well. Set aside and keep warm. Combine mushrooms, green onions, white wine and garlic in a large nonstick skillet. Bring to a boil. Reduce heat, and simmer, uncovered until liquid evaporates. Add margarine, stirring to melt. Add flour and cook stirring constantly for 1 minute. Gradually stir in milk. Cook over medium heat, stirring until mixture thickens and begins to boil. Stir in your choice of seafood and sour cream; cook an additional 2-4 minutes until seafood is opaque and thoroughly heated. Spoon over pasta; sprinkle with paprika.
Ready in 30 min 10 min prep