Seafood Pasta INGREDIENTS 12 ounces uncooked vermicelli 1 green pepper, chopped 5 green onions, chopped 1 stalk celery, chopped 3 tsp. minced garlic Margarine for sauté 1 1/2 pounds raw shrimp, peeled and deveined 1 pound raw bay scallops 1/2 teaspoon pepper 1 (10 ounce) can diced tomatoes with green chilies, drained 1 (8 ounce) package fresh mushrooms, sliced 8 ounces of sour cream Grated Parmesan cheese DIRECTIONS 1. Cook vermicelli according to package directions. Meanwhile, in a large pot, sauté the green pepper, celery, onions and garlic in butter until tender. Stir in the shrimp, scallops, pepper; cook, uncovered, over medium heat until heated shrimp and scallops are done. 2. Add mushrooms and tomatoes with green chilies cook until mushrooms are tender. Stir in sour cream, heat thoroughly. 3. Drain vermicelli. 4. In a large bowl, combine vermicelli and shrimp mixture. Add Parmesan cheese as desired.