Seafood Pasta

For the pasta part, use whichever pasta is your favourite. I typically prefer an angel hair pasta.

Here we go!

1/2 cup white wine
1lbs of shrimp (I used 1/3 shrimp, 1/3 lobster, 1/3 scallops)
3 garlic cloves, minced

2 Cups sliced fresh mushrooms
1/2 cup hot water
1 tsp seafood (or veg) bouillion
2 cups broccoli florets
spices to taste (little salt, pepper (both epicure), red garlic sansel (epicure), 3 onion dip (epicure)).

1 cup skim evaporated milk
2 tbsp. cornstarch (or flour)

Heat wine in large skillet.
Add seafood and garlic, saute until seafood is cooked (dont overcook). Remove seafood from skillet and set aside.
Add mushrooms to wine and saute for about 3 minutes. Add hot water and bouillion. Bring to a boil, then add the broccoli and seasonings. Cover and cook until broccoli is done.
Stir evaporated milk and cornstarch together in a small bowl. Add to liquid. Cook until thickened. Add seafood. At this point I also added some spinach for extra goodness.
Serve with your favourite pasta!
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