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    You are in: Home / Recipes / Vicki's Shrimp and Crab Pasta Recipe
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    Vicki's Shrimp and Crab Pasta

    Average Rating:

    1 Total Reviews

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    • on April 06, 2008

      4 Stars! Yummy, will make often, goes together very quickly with pantry ingredients, is "comfort food" with a welcome mild bite from the jalapenos in the cheese. I would have given 5 stars had fresh crab meat been used (it is painful for a Marylander to open a can of crab meat). Velveeta was an excellent cheese choice to create a smooth sauce. It was difficult to locate the Mexican flavor of Velveeta (although I did find it today), and decided that I could use regular Velveeta with a small can of chopped green chiles (if "heat" was desired); or could use Velveeta and substitute a can of Rotel for the milk; or could use Velveeta and 1/2 cup salsa (for very mild "heat"). DH decided there was no need to shred the Velveeta, so he sliced it 1/8-1/4-inch thick; after the mushroom soup mixed in thoroughly in the sauce, I laid the cheese slices on top and stirred until the cheese was thoroughly mixed in and bubbly before I added the shrimp and crab meat. Note: once the milk and mushroom soup are added, plan on stirring slowly but constantly, do not let it burn on the bottom. But please do try this, DH can't wait to have it again and again. Made for Alphabet Soup Zaar Tag 2008.

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    Nutritional Facts for Vicki's Shrimp and Crab Pasta

    Serving Size: 1 (199 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 256.9
     
    Calories from Fat 124
    48%
    Total Fat 13.7 g
    21%
    Saturated Fat 6.3 g
    31%
    Cholesterol 128.5 mg
    42%
    Sodium 1003.3 mg
    41%
    Total Carbohydrate 9.8 g
    3%
    Dietary Fiber 0.5 g
    2%
    Sugars 1.8 g
    7%
    Protein 22.9 g
    45%

    The following items or measurements are not included:

    Velveeta Mexican cheese

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