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