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1 tablespoon butter
1 pound raw shrimp, peeled and deveined
1 pound lump crabmeat
8 ounces seashell pasta (half a 16-ounce box)
2 stalks celery, sliced
1 red bell pepper, chopped
1 scallion, thinly sliced
1 cup shredded mozzarella cheese
1/4 cup slivered almonds, toasted
1 cup mayonnaise
3 tablespoons lemon juice
2 tablespoons chopped fresh parsley
1/2 teaspoon Old Bay Seasoning
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1) In a large skillet over medium heat, melt the butter. Sauté the shrimp in the butter until pink. Add crabmeat and cook 1 more minute or until heated through. Set aside and let cool to room temperature.
2) Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3) Transfer the shrimp and crabmeat to a large mixing bowl. Stir in pasta, celery, bell pepper, scallion, mozzarella, almonds, mayonnaise, lemon juice, and parsley. Season with Old Bay Seasoning. Toss to mix thoroughly.
4) Refrigerate for at least 2 hours before packing for picnic.
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