We found this recipe after an incident in which I burnt the top layer of my tounge off because I'd been eating too much spicy food. Having been told to "tone it down a bit" by my doctor, we faced the challenge of making something tasty, soft and flavorful without depending on spiciness. Granted, this will probably only make seafood lovers happy, but it IS a tasty sauce even without the seafood.
6 oz uncooked angel hair pasta
2 tbsp. butter
2 tbsp. flour
1 tsp. chicken flavor instant bullion
1 1/2 c. milk
2 oz (1/2 c.) shredded Swiss cheese
1/4 c. grated Parmesan cheese
1/2 lb. fresh or frozen uncooked shrimp, deveined
1/2 lb- 1 lb fresh uncooked sea scallops
1 bunch of fresh asparagus, cooked, drained and cut into 1 inch pieces
2 oz. (1 c.) sliced fresh mushrooms
Cook pasta to desired doneness as directed on package. Drain, rinse with hot water and keep warm.
Melt butter in medium saucepan. Blend in flour and bouillon; cook until it's smooth and bubbly. Gradually add milk; cook until mixture boils and thickens, stirring constantly. Add cheeses; stir until smooth. Stir in shrimp, scallops and mushrooms; cook until thoroughly done. Add cooked asparagus. Serve over pasta.
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