CraZee's Creamy Seafood and Pasta

SUBMITTED BY: CraZee A

"Easy, quick and creamy. Shrimp and scallops are sauteed and served on a bed of orecchiette pasta with a yummy sauce. The sauce can be used for a variety of things. If a tomboy like me can invent this dish, a guy can cook it!"

PREP TIME	15 Min
COOK TIME	15 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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INGREDIENTS

2 (8 ounce) packages fresh pasta of your choice
1/2 cup white wine
3/4 cup milk
2 tablespoons sour cream
1/2 cup freshly grated Parmesan cheese
1 tablespoon chopped fresh cilantro
1 tablespoon olive oil
8 ounces medium shrimp, peeled and deveined
8 ounces small scallops
1/2 yellow bell pepper, cut into strips
1/2 orange bell pepper, cut into strips
1/8 teaspoon Cajun seasoning
salt and pepper to taste

READ REVIEWS (7)

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Bring white wine and milk to a simmer in a small saucepan over medium-high heat. Whisk in sour cream and Parmesan cheese, reduce heat to medium-low, and simmer until thickened, about 5 minutes. Remove from the heat and stir in cilantro.
Meanwhile, heat olive oil in a skillet over medium-high heat. Add shrimp and scallops, and cook until the shrimp begin to firm and turn pink. Stir in the yellow and orange peppers, season with Cajun seasoning, salt, and pepper; continue cooking until peppers are tender.
To serve, place cooked pasta into a serving bowl, top with seafood mixture, and pour sauce overtop.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Mar. 13, 2007 by Lovie T.

This recipe is the best. I have been looking for a seafood/pasta dish with a white sauce. I deleted the cajun seasoning and added one tbls of sourcream instead of 2. So easy to make. My kids and I loved it. Lovie T.

7 users found this review helpful

Reviewed on Apr. 30, 2007 by Jac

Great dish! after reading the other reviews i was worried about the sauce thickening correctly so I poured 1/2 the milk in with the wine and then added 2 tbls of flour to the remaining milk and wisked until completely disolved and then added it in before adding the sour cream and cheese. Worked well and the sauce thickened just enough. Also used sea scallops and sliced in large pieces and they came out great, melted in our mouths! Thanks for the recipe!

4 users found this review helpful