SUPER-SCRUMPTIOUS PUMPKIN CRÈME BRULEE TARTLETSDOUGH:1 ½ c. flour1 ½ c. powdered sugar¼ c. unsweetened cocoa…
Marvelous Shrimp, Crabmeat, Tomato and Pasta Skillet
MARVELOUS SHRIMP, CRABMEAT, TOMATO, PASTA SKILLET DISH
1 (12-oz.) al dente pasta company (Garlic-Parsley Fettuccine
Salt, black pepper
Olive oil
1 lb. medium peeled shrimp, seasoned
1 (8.5-oz.) bottle William Sonoma Dipping Oil (Rosemary/Garlic Flavor)
2 sprigs fresh rosemary
1 lemon, sliced
1 lb. lump crabmeat, picked
½ c. store bought good quality bruschetta
½ pint of assorted cherry tomatoes, halved
Chopped green onions
Paprika
- Season shrimp with salt and black pepper and place in zip lock bag add enough of the Dipping Oil to cover the shrimp. Add the rosemary sprigs and lemon slices.
- Seal bag and swish to coat the shrimp. Refrigerate for 4-6 hours.
- Boil pasta in salted water and follow directions on package.
- Save 1 c. of pasta water and drain. Set aside and keep warm.
- In large skillet, place over medium heat.
- Place the marinated shrimp (marinade included) into hot skillet. Discard rosemary and lemon slices.
- Saute until pink on both sides.
- Add the bruschetta sauce (you can add more or less if you like). Stir to mix.
- Add the tomatoes and saute for 1-2 minutes.
- Heat the pasta. If sticky, add some of the pasta water to loosen it up.
- Gradually add as much pasta as you like to the shrimp dish.
- Taste for seasoning.
- Gradually add the crabmeat into mixture. Taste for seasoning, again.
- Garnish with chopped green onions.