Shelly's Recipe

SEAFOOD OVER ANGEL HAIR PASTA

Category: Pasta - Seafood

1/4 cup Italian dressing
1/4 cup chopped shallots or onions
1 cup thinly sliced carrots
1 cup thinly sliced snow peas (about 4 oz)
1 cup chicken broth
1/4 cup sherry
8 mussels, well scrubbed
1/2 lb sea scallops
1/2 lb uncooked medium shrimp, cleaned (keep tails on)
1/4 cup whipping or heavy cream
2 tbsp flour
Salt and pepper to taste
8 oz angel hair pasta or capellini, cooked and 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. (Discard any unopened shells).

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. Serves 4

Note: Also terrific with following dressings: Italian & Cheese, Italian, Herbal Italian, Blended Italian, Classic Dijon Vinaigrette or Dijon Vinaigrette Dressing.