Seafood Over Angel Hair Pasta - cooking recipe

Ingredients

1/4 c. Italian dressing
1/4 c. chopped shallots or onion
1 c. thinly sliced carrots
4 oz. snow peas, thinly sliced (about 1 c.)
1 1/4 c. chicken broth
1/2 lb. uncooked medium shrimp, cleaned (keep tails on)
1/2 lb. sea scallops
8 mussels, well scrubbed
1/4 c. whipping or heavy cream
2 Tbsp. all purpose flour
Salt and pepper to taste
8 oz. angel hair pasta or capellini, cooked and drained
Freshly ground black pepper, optional
Parmesan cheese, optional

Preparation

In 12 inch skillet, heat Italian dressing and cook shallots over medium high heat 2 minutes. Add carrots and snow peas and cook 2 minutes. Add broth. Bring to a boil; add shrimp, scallops and mussels. Simmer covered 3 minutes or until seafood is done and mussel shells open. (Discard any unopened shells.) Stir in cream blended with flour and cook over medium heat, stirring occasionally, 2 minutes or until sauce is slightly thickened. Stir in salt and pepper. Serve over
hot pasta and sprinkle, if desired, with freshly ground pepper and grated parmesan cheese. Makes 4 servings.