Seafood Over Angel Hair Pasta

• 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

1. 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
2. hot pasta and sprinkle, if desired, with freshly ground pepper and grated parmesan cheese. Makes 4 servings.

italian dressing, shallots, carrots, snow peas, chicken broth, shrimp, mussels, whipping, flour, salt, angel hair pasta, freshly ground black pepper, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=23598 (may not work)