Seafood Pasta

INGREDIENTS:

4 green onions, chopped
1/2 lb. sliced mushrooms
2 cloves minced garlic
1 stick butter
2 lbs. raw seafood (shrimp, scallops, etc.)
1 c. grated Parmesan cheese
1 c. grated Monterey Jack cheese
1 1/2 c. heavy cream
1/4 c. sour cream
1 tsp. salt
12 oz. cooked pasta

DIRECTIONS:

Saute the first 3 ingredients in half the butter (reserve the rest). Then add the seafood and set aside.
Saute: combine the remaining ingredients with reserved butter. Cook over medium heat until bubbly. Add seafood mixture. Serve over 12 oz. cooked pasta. Serves 6 to 8.
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Seafood Pasta Salad

INGREDIENTS:

1 (10 oz.) pkg. dry pasta
2 c. cooked seafood, skin and bones removed
1 sm. red onion, finely chopped
1 med. red, green or yellow bell pepper, chopped
4 to 5 radishes, finely chopped
1 c. frozen green peas, defrosted
1/4 c. minced fresh basil or 2 tbsp. dried basil
1/4 c. minced fresh parsley

DRESSING:

3 tbsp. olive oil
1/4 c. herbed wine or white vinegar
1/2 tsp. Dijon mustard
1/4 tsp. salt (optional)
Freshly ground black pepper to taste

GARNISH:

1 sm. head romaine lettuce, rinsed and dried
2 sm. tomatoes, cut into wedges

DIRECTIONS:

Serves 6. 1 1/3 cups per serving. Cook pasta according to package directions, omitting salt. Drain and rinse under cold running water until pasta is cool.
In large bowl, combine pasta, seafood, onion, pepper, radishes, peas, basil and parsley. In a small bowl, mix together oil, vinegar, mustard, salt and pepper. Add to the pasta mixture; toss lightly to combine. Store refrigerated. Serve at room temperature or chilled.

For an attractive presentation, line a serving bowl or a platter with lettuce, fill with pasta and top with tomato wedges.
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