Fettuccine with Creamy Seafood Sauce

Seafood, pasta, a thick creamy sauce. What could be better this time of year? And with this recipe, what could be easier?

Ingredients:
1 cup chicken broth
6 scallions, thinly sliced
1 TBS snipped fresh basil or 1 tsp dried
1 clove garlic, minced
Dash ground black pepper
1 cup evaporated skim milk
3 TBS flour
8 oz. shrimp, peeled, deveined and cooked
4 oz. cooked crab or lobster meat (I used the fake stuff. It's probably just as good. Kind of.)
1 cup snow peas

8 oz. fettuccine, cookedDirections:

Coat a 2-quart saucepan with non-stick spray. Add the broth, scallions, basil, garlic and pepper. Bring to a boil.

In a medium bowl, whisk the milk and flour. Stir the milk mixture into the broth mixture. Cook, stirring, for 1 minute.

Stir in the shrimp, crab or lobster, and peas. Cook, stirring, until the seafood is heated through and the peas are crisp-tender, about 3 minutes. Serve over hot fettuccine.

Verdict:

Mmmm... Even Mark liked this, and he's not often fond of my pasta dishes. The sugar snap peas probably should have been cut in half, they were a bit big to eat. And I'm sure the recipe would have been even better with real lobster, but that was overly expensive and I didn't think it would matter that much. This recipe is definitely a keeper!