Seafood Artichoke Pasta

• 1 pound Pasta (Penne, Rigatoni Or Fettuccine)
• 3 Tablespoons Butter
• 3 Tablespoons Flour
• 1- 1/2 cup Milk
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1/2 teaspoons Worcestershire Sauce
• 3/4 cups Grated Parmesan Cheese
• 1/2 teaspoons Dry Mustard Powder
• Hot Sauce, to taste
• 2 jars (about 14 Oz. Size) Artichoke Hearts, Packed In Water Drained And Rinsed
• 1 pound Shrimp, Crab, Crawfish Or Combination
• Parmesan Cheese For Serving

1. Cook your favorite pasta, according to package directions.
2. Drain and keep warm while preparing the sauce.
3. Make white sauce by melting butter in a large skillet over medium heat.
4. Add flour, mix to combine then gradually add milk, stirring constantly.
5. Season with salt, pepper, Worcestershire sauce, Parmesan cheese, dry mustard and hot sauce.
6. Add artichoke hearts and seafood.
7. If adding raw shrimp, add those first and let them cook for a few minutes before adding crawfish.
8. If adding crabmeat, add that last just long enough to heat through and being careful not to break it down.
9. If your pan is large enough, add reserved pasta and toss with sauce.
10. If needed, add sauce to pasta in a large bowl and toss.
11. Serve with extra Parmesan cheese

pasta, butter, flour, milk, salt, pepper, worcestershire sauce, parmesan cheese, mustard powder, hot sauce, hearts, shrimp, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/seafood-artichoke-pasta/ (may not work)