Shrimp and Crabmeat Pasta Shell Salad

Shrimp are cooked and combined with flaked crabmeat in a very rich white sauce of butter, flour and light cream. The sauce is seasoned with garlic, green onions (scallions), and Worcestershire and Tabasco sauces, and served over shell macaroni.

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Ingredients:

• 1 box (16 oz.) medium-size shell macaroni
• 1 tablespoon olive oil
• 1 garlic clove, crushed
• 1 pound (31/35 size) peeled and deveined shrimp
• Kosher salt and cracked black pepper
• 1/4 lb. (1/2 cup)(unsalted) butter
• 1/2 cup all-purpose flour
• 1 qt. (4 cups) Half & Half
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Tabasco sauce (or to taste)
• 1/4 cup chopped scallions
• 1 lb. cooked crabmeat, lightly flaked
• Freshly grated Parmesan cheese

Method

Cook pasta shells as directed on box. Drain. Reserve. Meanwhile, heat oil in pan over medium-high heat; add garlic and saute 30 seconds. Season shrimp with salt and pepper and add to pan. Saute shrimp, stirring frequently until shrimp are almost cooked through, about 2-3 minutes. Remove shrimp from pan with slotted spoon. Reserve. Add butter to same pan with shrimp liquid. Once butter is melted, whisk in flour until smooth. Add half & half; cook, whisk mixture constantly, until it thickens and bubbles. Add remaining ingredients and the reserved shrimp; reduce heat to low, heat sauce, stirring continuously, until shrimp are cooked, about 2 to 3 minutes. Remove from heat; season with salt and pepper to taste. Place cooked pasta shells in large serving bowl; pour sauce over pasta shells; mix thoroughly. Sprinkle with grated cheese and serve warm.

Notes: If sauce becomes too thick, stir in a little milk to thin it out. Salad can also be cooled, covered, and refrigerated for at least 4 hours and served chilled.

Number of servings: 6

Submitted By: Staple
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