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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I copied this recipe years ago out of a cookbook a friend received for Christmas. It has been one of my favorite pasta recipes ever since. I can't stand mushrooms, so I never use them. I also use lobster meat sometimes. Imitation crab and/or lobster meat works well in a pinch. Sauce tends to thicken after removed from heat. Since the recipe was listed as a sauce, it didn't give an exact amount of pasta. It simply recommended using a shell or curly type. I'm guessing 6-8 ounces is how much I use and I usually use rotini. Cooking the pasta isn't included in cooking time. Ingredients:
1 cup whipping cream |
2 cups half-and-half |
1/4 cup butter |
1/3 cup shredded mozzarella cheese |
1/2 clove minced garlic |
1 tablespoon chopped parsley |
1 1/2 cups sliced mushrooms |
salt, to taste |
pepper |
6 ounces precooked baby shrimp |
8 ounces dried crabmeat |
1 cup grated parmesan cheese |
Directions:
1. Place all ingredients (except last 3) into a large saucepan.
2. Bring to a boil, stirring frequently.
3. Add cooked and drained pasta along with shrimp and crab meat.
4. Cook for one minute.
5. Stir in grated cheese.
6. Simmer until all cheese has melted (about 2 additional minutes).
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