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Crabmeat and Shrimp Pasta Shell Salad
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Crabmeat and Shrimp Pasta Shell Salad
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 28 minutes
Prep Time:
 20 minutes
Cook Method:
 simmered
Cook Temp:
 low
Directions:
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1. Bring a large pot of water with sea salt to a boil; cook pasta according to package directions and drain well.
2. Heat oil in medium saucepan over medium-high heat; add garlic and sauté 30 seconds.
3. Season shrimp with salt and pepper, add shrimp and red pepper to pan; sauté shrimp, stirring frequently until shrimp are almost cooked through, about 4 to 5 minutes.
4. Remove shrimp from pan with a slotted spoon, set aside; leave remaining shrimp liquid in pan.
5. Add butter to same pan and reduce heat to medium; once butter is melted, whisk in flour until fully incorporated.
6. Add half and half; whisk mixture constantly until it thickens and coats the back of a spoon.
7. If mixture becomes too thick, stir in milk to thin it out.
8. Add Worcestershire sauce, Tabasco sauce, scallions, crabmeat, and reserved shrimp; reduce heat to low, heat sauce, stirring continuously, until shrimp are cooked through, about 2 to 3 minutes.
9. Remove from heat; season with salt and pepper to taste.
10. Place cooked pasta shells in a large serving bowl; pour sauce over pasta shells, mix thoroughly.
11. Garnish with scallions or chives and serve warm with grated cheese, or cover, refrigerate at least 3 hours, and serve chilled. (Garnish not included in nutritional analysis.)

Source: Courtesy of Hannaford Bros.
1 tsp Salt
5 1/4 oz Enriched large shells pasta, dry
1 tsp Extra virgin olive oil
1/4 tsp Garlic, minced, wet
5 1/4 oz Small shrimp, raw
1 ea Kosher salt, dash
1 1/2 oz Unsalted butter
8 tsp All purpose flour
1 1/3 cup Fat free half and half
1/3 cup Milk, 2%, with added vit A and D
1/2 tsp Sauce, worcestershire
4 tsp Fresh scallions, tops and bulb, chopped
1 ea Black pepper, dash


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