Seafood Over Angel Hair Pasta
|Italian dressing||1⁄4 Cup (4 tbs)|
|Chopped shallots/Onions||1⁄4 Cup (4 tbs)|
|Thinly sliced carrots||1 Cup (16 tbs)|
|Snow peas||4 Ounce, thinly sliced (1 Cup)|
|Chicken broth||1 Cup (16 tbs)|
|Sherry||1⁄4 Cup (4 tbs)|
|Mussels||8 , well scrubbed|
|Sea scallops||1⁄2 Pound|
|Uncooked medium shrimp||1⁄2 Pound, cleaned, keep tails on|
|Whipping cream/Heavy cream||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon|
|Angel hair pasta/Capellini||8 Ounce, cooked, drained|
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