Recipe by Missy Merrill
Since I live off the coast of North Carolina I am always looking for seafood recipes. This is not only great it is VERY easy to prepare. The original recipe came from one of my favorite cookbooks, "Cook Healthy, Cook Quick". It called for lobster but I have substituted all types of seafood, (whatever I can find fresh!) and they all taste wonderful!! Serve with a salad and bread for a great light summer time meal!!
Top Review by Izzy Knight
Very wonderful! DH and I went chinatown and got some fresh lobster, mussels, and red snapper. My dad was crazy about it! I added some serrano peppers along with the seafood. Oh, and no "reduced-calorie margarine" for me...only butter will do :0) I did add skim milk and the sauce still turned out creamy.
- 8 ounces fresh seafood (shrimp, scallops, lobster or crabmeat..even imitation crabmeat will work)
- 8 ounces angel hair pasta, uncooked
- 3⁄4 cup sliced fresh mushrooms
- 1⁄3 cup chopped green onion
- 1⁄3 cup dry white wine
- 1 clove garlic, minced
- 2 tablespoons reduced-calorie stick margarine
- 2 tablespoons flour
- 1 cup skim milk
- 1⁄3 cup nonfat sour cream
- 2 tablespoons grated parmesan cheese
- 1⁄2 teaspoon paprika
Directions See How It's Made
- Cook pasta according to package directions, omitting salt and fat.
- 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 constantly 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 thorougly heated.
- Spoon over pasta; sprinkle with cheese and paprika.