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Crabmeat and Shrimp Pasta Shell Salad

Crabmeat and Shrimp Pasta Shell Salad

Get Ready

Servings: Serves 2 to 16

Prep Time: 20 minutes

Cook Time: 28 minutes

Ingredients: Add ingredients to List

1 teaspoon Salt
5 1/4 oz pasta shell, large
1 teaspoon Extra virgin olive oil
1/4 teaspoon Garlic, minced, wet
5 1/4 oz Small shrimp, raw
1 dash coarse kosher salt
1/8 teaspoon Black pepper
1 1/2 oz Butter, unsalted
8 teaspoon all-purpose flour
11/3 cup Fat free half and half
1/3 cup Milk, 2%, with added vit A and D
1/2 teaspoon Sauce, worcestershire
4 teaspoon Fresh scallions, tops and bulb, chopped
1 dash black pepper

directions:

1. Bring a large pot of water with sea salt to a boil; cook pasta according to package directions and drain well.
2. Heat oil in medium saucepan over medium-high heat; add garlic and sauté 30 seconds.
3. Season shrimp with salt and pepper, add shrimp and red pepper to pan; sauté shrimp, stirring frequently until shrimp are almost cooked through, about 4 to 5 minutes.
4. Remove shrimp from pan with a slotted spoon, set aside; leave remaining shrimp liquid in pan.
5. Add butter to same pan and reduce heat to medium; once butter is melted, whisk in flour until fully incorporated.
6. Add half and half; whisk mixture constantly until it thickens and coats the back of a spoon.
7. If mixture becomes too thick, stir in milk to thin it out.
8. Add Worcestershire sauce, Tabasco sauce, scallions, crabmeat, and reserved shrimp; reduce heat to low, heat sauce, stirring continuously, until shrimp are cooked through, about 2 to 3 minutes.
9. Remove from heat; season with salt and pepper to taste.
10. Place cooked pasta shells in a large serving bowl; pour sauce over pasta shells, mix thoroughly.
11. Garnish with scallions or chives and serve warm with grated cheese, or cover, refrigerate at least 3 hours, and serve chilled. (Garnish not included in nutritional analysis.)
Source: Hannaford fresh Magazine, Spring 2006

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Quantity Ingredients coupon
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1 teaspoon Salt  
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5 1/4 oz pasta shell, large  
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1 teaspoon Extra virgin olive oil  
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1/4 teaspoon Garlic, minced, wet  
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5 1/4 oz Small shrimp, raw  
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1 dash coarse kosher salt  
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1/8 teaspoon Black pepper  
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1 1/2 oz Butter, unsalted  
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8 teaspoon all-purpose flour  
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11/3 cup Fat free half and half  
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1/3 cup Milk, 2%, with added vit A and D  
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1/2 teaspoon Sauce, worcestershire  
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4 teaspoon Fresh scallions, tops and bulb, chopped  
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1 dash black pepper  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 2 to 16
Base Nutrients
Calories 694 kcal (35%)
Calories from Fat 36n/a
Total Fat 34 g (52%)
Saturated Fat 22 g (110%)
Cholesterol 173 mg (58%)
Sodium 179 mg (71%)
Total Carbohydrates 89 g (30%)
Dietary Fiber 8 g (32%)
Protein 4 g (67%)
Vitamins
Vitamin A 787 IU (2%)
Vitamin C 1 mg (11%)
Minerals
Calcium 289 mg (22%)
Iron 16 mg (89%)
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