Crab, shrimp, and scallop pasta recipes?

i have imitation crab, scallops, and shrimp and shell pasta, i'm looking for maybe a lemon type pasta sauce recipe? or anything you guys have in mind, or that works well together, i've looked everywhere for a recipe but everything has like a pound of butter, or mayo, or heavy cream, and i don't want to use that much of those ingredients, any suggestions, or recipes?......oh i have some artichoke in the fridge and i wouldn't mind using that up either, but if not that's fine, thanks for any ideasCrab, shrimp, and scallop pasta recipes?
The recipe below seems like a good choice, the crab is not included in the recipe but I'm pretty sure you can fit it in somewhere, goodluck!Crab, shrimp, and scallop pasta recipes?
How about this?





3/4 lb bay scallops or sea scallops, if large cut in half horizontally,put in boiling water for about 4 minutes or until opaque


4 ounces canned crabmeat, membrance removed


3/4 lb medium-sized prawns, shelled,tail off,put in boiling water for about 2 minutes or until they have just turned pink


SAUCE


1/4 cup butter


1/4 cup flour


salt %26amp; pepper


13 1/2 ounces evaporated skim milk


1/4 cup whole milk


1 1/2 teaspoons Worcestershire sauce


1 teaspoon Dijon mustard


1/2 teaspoon onion powder


1/2 cup cheddar cheese, grated


TOPPING


3 teaspoons butter, melted


1/4 cup dry breadcrumbs


1 teaspoon dry parsley flakes


2 tablespoons cheddar cheese, grated








Casseroles Lunch/Snacks


Canadian Lunch/Snacks


Shrimp Lunch/Snacks


High Calcium Lunch/Snacks


To Make Sauce-------------------------.


Melt butter in a saucepan, mix in flour, salt%26amp; pepper.


Stir in both the canned and whole milk, do this gradually so you do not get any lumps.


Add worcestershire sauce,mustard and onion powder.


Heat, stirring until it boils and thickens.


Add cheese, stir until melted and set aside.


Drain seafood well and add to the sauce.


Turn into an ungreased 2 quart casserole dish.


TOPPING-------------------------8r .


Stir crumbs and parsley into the 3 tsp melted butter.


Sprinkle over top.


Sprinkle the 2 tbsp cheese over the crumbs.


Bake uncovered 350f oven for about 25 minutes or until hot.


You can do this dish ahead of time, just leave off the topping until the last minute and then pop into the oven about 30 minutes before serving
SHRIMP AND SCALLOPS WITH PASTA





1 lb. scallops (bay or sea)


1 lb. shrimp (lg.)


1 lb. Divella pasta (tube)


1 lg. can College Inn chicken broth


1/2 lg. can water


2 tbsp. olive oil


2 cloves garlic, sliced thin


4 or 5 tbsp. flour


1 1/2 sticks butter


1/2 c. white wine


2 dashes of lemon pepper


1 dash nutmeg


1 pt. heavy cream


1/2 c. Parmesan cheese


1/2 container Contadina plum tomato sauce (refrigerated section)


1 c. Italian parsley, chopped fine





ALFREDO SAUCE:





1. Heat 1 stick butter in saucepan until melted and add flour, stirring constantly. Add heavy cream slowly and cook until mixture thickens. Add nutmeg, lemon pepper, Parmesan cheese and garlic. Continue cooking and stirring. Add plum tomato sauce and parsley, stir and set aside.


2. Saute seafood in olive oil and 1/2 stick butter until pink, then add wine.





3. Cook pasta in chicken broth and water according to package directions. Reserve liquid when done.





4. Toss pasta and sauce together, then add seafood and toss again. Heat in casserole in 350 degree oven until warm (30 minutes). Reheat with reserved pasta broth. (May substitute lobster, crab and prosciutto for shrimp and scallops).