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Marvelous Shrimp, Crabmeat, Tomato and Pasta Skillet

Marvelous Shrimp, Crabmeat, Tomato and Pasta Skillet

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

  1. 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.
  2. Seal bag and swish to coat the shrimp. Refrigerate for 4-6 hours.
  3. Boil pasta in salted water and follow directions on package.
  4. Save 1 c. of pasta water and drain. Set aside and keep warm.
  5. In large skillet, place over medium heat.
  6. Place the marinated shrimp (marinade included) into hot skillet. Discard rosemary and lemon slices.
  7. Saute until pink on both sides.
  8. Add the bruschetta sauce (you can add more or less if you like). Stir to mix.
  9. Add the tomatoes and saute for 1-2 minutes.
  10. Heat the pasta. If sticky, add some of the pasta water to loosen it up.
  11. Gradually add as much pasta as you like to the shrimp dish.
  12. Taste for seasoning.
  13. Gradually add the crabmeat into mixture. Taste for seasoning, again.
  14. Garnish with chopped green onions.
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