Creamy Tomato Seafood Pasta

Name: Creamy Tomato Seafood Pasta
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12
Ingredients: 225 g shrimp; 225 g imitation crab; 415 g canned salmon; 340 g pasta; 1 cup onion, diced; 3 cloves fresh garlic; 1 tsp ginger slices; 2 cup V8 juice; 6 cup chicken broth; 2 cup low-fat milk; 3 tbsp low-fat butter; 2 tbsp cornstarch; 1 tbsp all-purpose flour; 1 tsp Himalayan pink salt; 1 tsp black pepper; 1 tsp turmeric; 1 4 tsp cayenne pepper; 1 4 tsp Red pepper flakes; 1 2 tsp cumin powder; 1 2 tsp celery seeds

Servings12 Portions

Prep Time20 Mins

Cook Time25 Mins

Difficulty

Intermediate

Ingredients

shrimp
225 g
imitation crab
225 g
canned salmon
415 g
pasta
340 g
onion, diced
1 cup
fresh garlic
3 cloves
ginger slices
1 tsp
V8 juice
2 cup
chicken broth
6 cup
low-fat milk
2 cup
low-fat butter
3 tbsp
cornstarch
2 tbsp
all-purpose flour
1 tbsp
Himalayan pink salt
1 tsp
black pepper
1 tsp
turmeric
1 tsp
cayenne pepper
1 4 tsp
Red pepper flakes
1 4 tsp
cumin powder
1 2 tsp
celery seeds
1 2 tsp

Step-by-Step Instructions

Bring the chicken broth to a boil in a large pot. Season with salt, then add the pasta and cook until al dente according to the package directions. Drain well, return the pasta to the warm pot, cover, and set aside.

While the pasta cooks, prepare the seafood. Flake the canned salmon and remove any bones, thaw and roughly chop the shrimp if needed, and chop the imitation crab into bite-size pieces. Set aside.

In a separate large saucepan, melt the butter over medium heat. Whisk in the cornstarch until smooth, then gradually add the milk, stirring constantly to make a creamy base with no lumps.