Shrimp, scallops and crabmeat sauteed in a white wine and lemon sauce and tossed with hot cooked pasta shells. Every time I cook for a large group, this is requested. Great tasting and really simple to make!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to boil, add pasta shells, and cook for 8 to 10 minutes, or until al dente; drain.

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  • Heat olive oil in a large pot over medium heat. Saute mushrooms, green onions, and garlic until tender. Stir in shrimp, scallops, and crabmeat. Cook for 5 minutes, or until shrimp is pink. Stir in wine, lemon juice, and butter; cook until heated through.

  • Toss pasta with seafood sauce and parsley.

Nutrition Facts

613.6 calories; protein 39.2g 78% DV; carbohydrates 47.4g 15% DV; fat 25g 38% DV; cholesterol 169mg 56% DV; sodium 434.2mg 17% DV. Full Nutrition

Reviews (83)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/30/2003
My husband loved it! I used angel hair pasta. I followed a previous reviewer's suggestion to saute the green onions mushrooms and garlic first and then add the seafood so that the seafood wouldn't be overcooked. That worked well. I cut the recipe in half and I was very glad that I did as it made quite a bit. A little tip that I'll follow when I make this again: if you use angel hair pasta after you drain it stir in a very small amount of oil to prevent the pasta from becoming one big clump. By the time I finished with the seafood sauce I had a huge clump of pasta that was all glued together! Read More
(87)

Most helpful critical review

Rating: 1 stars
12/08/2010
This did not turn out for me... It turned out like a soup. I had to take out the prawns and scallops after they were cooked because it was in so much liquid. I tried to boil it off but the shrimp and scallops were getting cold... It needs a thickening agent or a lot less liquid Read More
(12)
109 Ratings
  • 5 star values: 48
  • 4 star values: 36
  • 3 star values: 10
  • 2 star values: 9
  • 1 star values: 6
Rating: 5 stars
09/30/2003
My husband loved it! I used angel hair pasta. I followed a previous reviewer's suggestion to saute the green onions mushrooms and garlic first and then add the seafood so that the seafood wouldn't be overcooked. That worked well. I cut the recipe in half and I was very glad that I did as it made quite a bit. A little tip that I'll follow when I make this again: if you use angel hair pasta after you drain it stir in a very small amount of oil to prevent the pasta from becoming one big clump. By the time I finished with the seafood sauce I had a huge clump of pasta that was all glued together! Read More
(87)
Rating: 5 stars
10/10/2002
One of the best seafood recipes I have ever eaten! Two cost-saving things I did were to use imitation crabmeat in place of lump crabmeat or clawmeat, and bay scallops instead of the larger sea scallops (Beth didn't specify which anyway). Re the procedure, in my opinion, 13-15 min. total is too long to cook all this delicate seafood. So I sauteed the green onions, garlic and mushrooms alone for 5 min., then added all the seafood & cooked just til the shrimp turned completely pink, then proceeded with Step 3. I've made this twice now, both times halfing the recipe, which generously serves 6 people. Thanks, Beth, for the great recipe! Read More
(58)
Rating: 4 stars
10/13/2003
With a few minor changes this is a delicious recipe. As per other reviewers saute vegs and garlic (only 1 tsp minced) first until tender. Then stir in 1/2 the recipe of seafood (i.e. 1/2# of each shrimp bay scallops and crabmeat-I used imitation crabmeat). Saute till seafood is cooked. Then stir in the remaining ingredients (I used 1 cup of chicken broth made with granules 1/3 cup of white wine 6 T. fresh lemon juice 1/2 cup of butter). Then thicken with 2 T. cornstarch to about the same amount of water. Serve over angel hair pasta. This served one normal sized eater plus two big eaters and a little leftover (possibly one small eater serving). Read More
(45)
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Rating: 5 stars
07/15/2007
This was FANTASTIC! And fast & easy to prepare. By far the best Allrecipes recipe we ever tried and I've been a fan for at least 4 yrs now. Used a lot of reviewers tips for this one so might not be fair to rate the recipe but since the recipe is based on the original (who doesn't tweak???) I guess it should count. Halving the recipe was enough for 2 plus generous leftovers for tomorrow. First I cut down butter by 1/2 (2 T). Subbed some wine with chicken stock (1/2c each) and the grn onion w/vidalia. Used 1 lb total seafood - shrimp and lobster (imitation) - that was PLENTY of meat - no need for 1.5 pounds! If you've never used it you can find fresh herbs in the produce department in tubes that last for a cpl months and it cuts down on prep time for washing and chopping! I used approx 1T each parsley and basil. Also can get minced garlic in jars in produce dept! I sauteed the veggies & warmed the sauce sauce first then added the seafood last so it doesn't overcook. Slightly thickened sauce w/Wondra another great kitchen must-have! in baking goods aisle b4 adding seafood & liquid. Served w/linguine. YUMMMM!!!! The lemon juice measurement remained same @ 3T for the halved recipe and is a MUST! Not too strong at all it enhances this light seafood dish! Will most definitely go into our regular rotation. Many thanks for the posting! Read More
(21)
Rating: 5 stars
08/29/2002
This is a keeper! I modified this recipe because my sister is allergic to crabmeat; I use 1/2 lb. scallops 1 lb. shrimp & 1-1/2 lbs. catfish. My mother-in-law actually asked ME for a recipe! Thanks Beth! Read More
(15)
Rating: 4 stars
07/31/2005
Made this for supper tonight and everyone seemed to enjoy it. I did make a few changes: I substituted 1.5 cups of wine for chicken broth (will probably do 1 cup each next time); used linguine instead of shells I also added in some freshly chopped basil which I think added to the flavor; finally I spiced up the seafood a bit with a sprinkle of Zatarain's crab boil. The lemon flavor was wonderful and not too overpowering. The dish was quick to make and didn't take a whole lot of effort. This one will be going into my recipe book. Read More
(15)
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Rating: 5 stars
05/22/2005
I'm giving this 5 stars because my two four year-olds and two year-old devoured this and my pickiest four year-old who never finishes anything and NEVER asks for seconds finished her first helping and asked for seconds. I used penne pasta. I didn't have mushrooms or green onions so I used broccoli zucchini and yellow onion. I also used a pre-bagged seafood mix to cut down on prep time. I also added a generous amount of freshly grated parmesan cheese. I was a bit concerned at the amount of liquid 2 cups of white wine a cube of butter and 6 Tbls of lemon made but it came out fabulous. This was kid-friendly and could just as easily have been served to company! Read More
(15)
Rating: 5 stars
04/03/2004
Perfect. I made for my husband and mother and we were all crazy about it. Perfect Piccata sauce. FYI: Piccata sauce is supposed to be thin. Read More
(14)
Rating: 1 stars
12/08/2010
This did not turn out for me... It turned out like a soup. I had to take out the prawns and scallops after they were cooked because it was in so much liquid. I tried to boil it off but the shrimp and scallops were getting cold... It needs a thickening agent or a lot less liquid Read More
(12)