I love being able to use leftovers to create something entirely different! The other day I made Penne with Pancetta & Brandy Tomato Cream Sauce. We had some leftover sauce so I used it to make a quick shrimp & crab meat pasta! It has now become Raf’s favorite pasta ever! His exact quote was “This is better than any seafood pasta I’ve had in any restaurant.” What a compliment…guess this one’s a keeper!!
Shrimp & Crab Meat Pasta
2 cups leftover Pancetta & Brandy Tomato Cream Sauce
4 tablespoons butter
3 garlic cloves, minced
1 teaspoon fresh chopped rosemary
dash red pepper flakes
1/2 teaspoon salt
fresh ground pepper to taste
~ 1 lb shrimp, deveined and tails off, rinsed & patted dry
1/2 cup lump crab meat (available in the seafood section in 1 lb cans)*
lemon, zest & then sliced
1/2 lb angel hair pasta
1/2 cup Parmesan Romano cheese
Heat the oven to 400 °F. In a medium oven-safe skillet, melt the butter over medium heat. Sauté the garlic in the melted butter for one minute. Sprinkle in the rosemary, red pepper flakes, salt & pepper. Layer the shrimp in the skillet and spread the crab meat all around. Sprinkle with lemon zest and place the lemon slices on top of the shrimp and crab meat. Place in the heated oven and bake for 10-12 minutes.
Meanwhile prepared the angel hair as directed; drain. Also reheat the Pancetta & Brandy Tomato Cream Sauce. Remove shrimp & crab meat skillet from oven. Pour the warmed Pancetta & Brandy Tomato Cream Sauce over the baked shrimp & crab meat and stir to combine. Serve over the cooked angel hair and sprinkle with Parmesan Romano cheese.
*Note* Remove the remaining crab meat from the can and store in refrigerator – use within one day – I’m posting a delicious crab cake recipe on Saturday so save that crab meat!