Seefood and Bows (Seafood and Farfalle)
That’s no misspelling when I made this dish the first time, I wanted to give it a catchy name, hence Seefood and Bows. It’s actually Seafood and Farfalle, an Italian bow-shaped pasta.
I use a light lemony dressing over this. What makes the dressing stand out is the
Sunny Paris seasoning blend from Penzey’s spices. You will find yourself using this wonderful spice in all kinds of foods. It stars shallots and chives, plus pepper and herbs.
You can use almost any shellfish, but I prefer shrimp and crab. No need to bust the bank, Krab works just fine in this, and you don’t need much. If you want to go fancy, you can add lobster or King crab.
Seefood and Bows (Seafood and Farfalle)
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Ingredients
For the Salad
- 1 box Farfelle, cooked and drained
- ½ pound shrimp, peeled and cooked, tails removed
- ⅛ pound crab, real or pretend
- 1 tablespoon capers
- 2 tablespoons marinated sun-dried tomatoes, chopped
- ¼ cup roasted red pepper, sliced
- 4 or 5 marinated artichoke hearts
For the Dressing
- ¼ cup mayonnaise
- ¼ cup real sour cream
- ¼ teaspoon True Lemon or a couple of squeezes of lemon juice
- ½ teaspoon Penzey's Sunny Paris seasoning blend
- splash white wine vinegar
Instructions
- Make sure the pasta is no longer hot. Add the salad ingredients and toss together. In a small bowl, mix the dressing ingredients together. Pour over the pasta and toss to combine. This is nice with a glass of white wine.