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Nutrition Facts
Serving Size 1 (195g) Recipe makes 4 servings The following items or measurements are not included below: seafood
Calories 329
Calories from Fat 44		(13%)
Amount Per Serving		%DV
	Total Fat 4.9g	7%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 1.4g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 5mg		1%
Sodium 165mg		6%
Potassium 347mg		9%
Total Carbohydrate 54.3g		18%
	Dietary Fiber 2.4g	9%
	Sugars 3.2g
Protein 12.9g		25%
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By: MizzNezz

Creamy Seafood With Angel Hair Pasta

Recipe #29204 | 30 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Missy Merrill
May 23, 2002

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!!

SERVES 4 (change servings and units)

Ingredients

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

1
Cook pasta according to package directions, omitting salt and fat.
2
Drain well.
3
Set aside and keep warm.
4
Combine mushrooms, green onions, white wine and garlic in a large nonstick skillet.
5
Bring to a boil.
6
Reduce heat, and simmer, uncovered until liquid evaporates.
7
Add margarine, stirring to melt.
8
Add flour and cook stirring constantly for 1 minute.
9
Gradually stir in milk.
10
Cook over medium heat, stirring constantly until mixture thickens and begins to boil.
11
Stir in your choice of seafood and sour cream; cook an additional 2-4 minutes until seafood is opaque and thorougly heated.
12
Spoon over pasta; sprinkle with cheese and paprika.

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Featured Reviews for This Recipe

From: TATYANA NGAI

On Jan 19, 2007

I made this recipe for my family one night and it was quick and so tasty that even my 12 year old ate it. Thanks.

0 people found this review helpful

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From: Teri

On Nov 5, 2002

I made this for seafood loving company. I used mussels, calamari, octupus, shrimp, crab, and topped each plate with a danish lobster tail that I cooked with the mushrooms and scallion while reducing the liquid in the recipe. I also added a little "Old Bay" and a touch of cayenne pepper and a little sharp romano cheese to the mix!I seved it with a ceasar salad and garlic toast. It was a real hit and delicious!! Thank you HB!!

1 person found this review helpful

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From: Izzy Knight

On May 27, 2002

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.

2 people found this review helpful

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From: Norelllaura1

On Jun 3, 2003

I made this one night and it was very good, but a little to thick; I think next time I will add a little fish stock to thin it out some.

1 person found this review helpful

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