Ingredients
1 package (16 ounces) angel hair pasta2 tablespoons all-purpose flour2 cups sour cream3 cups shredded Monterey Jack cheese2 tablespoons butter1 package (8 ounces) imitation flaked crabmeat1/8 teaspoon pepper1 pound fresh or frozen bay scallops, thawed and drained1 pound cooked medium shrimp, peeled and deveinedMinced fresh parsley, optional
Preparation
Cook pasta according to package directions. Meanwhile, in a large saucepan, whisk flour and sour cream until smooth. Add cheese and butter; cook and stir over low heat until thickened. Remove from the heat; stir in crab and pepper. Set aside and keep warm.
Place the scallops in a large saucepan with 1/2 in. of water. Cover and cook over medium heat for 5-7 minutes or just until opaque.
Drain scallops; add to crab mixture. Add shrimp; cook and stir over low heat until shrimp turn pink. Drain pasta; toss with sauce. Sprinkle with parsley if desired.
