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How To Make Creamy Seafood Pasta

How To Make Creamy Seafood Pasta

Baked Creamy Seafood scallops, shrimp and clams covered in Asiago-flavored cream sauce and served with crispy wontons for dipping.

Ingredients:

  • 4 tablespoons butter, divided
  • 1 cup baby scallops, rinsed and drained (about 8 oz.)
  • 3 tablespoons flour
  • 2 cups half and half
  • 1 1/2 cups Asiago cheese
  • 2 cups medium, peeled, shelled and deveined cooked shrimp
  • 1 (6-oz.) can chopped clams, well drained
  • 1 to 2 tablespoons grated Parmesan cheese oil for deep frying
  • 1/2 of a 12-oz. package wonton skins

Description:

1. Over high heat, in large skillet, melt 1 tablespoon butter; add scallops and stir-fry until just cooked through; remove from skillet to bowl; set aside.

2. Using same skillet, melt remaining 3 tablespoons butter over medium heat; whisk in flour until smooth and bubbly; cook and stir for 1 minute.

3. Whisk in half and half; continue whisking until mixture comes to a boil; boil one minute, whisking, until bubbly. Turn off heat.

4. Whisk in Asiago cheese, whisking until melted. Stir in scallops, shrimp and clams.

5. Transfer seafood mixture to a 9-inch glass pie plate; sprinkle with Parmesan cheese and bake in preheated 350 degree F. oven for 15 minutes or until top is golden brown.

6. Meanwhile, heat about 1/2-inch oil in wok or deep fryer to 375 degrees F. Fry 3 or 4 wonton skins at a time, a few seconds on each side, just until golden; drain on paper towels.

7. Use wontons as chips for dipping in seafood.

Serves 4

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