| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Thai |
Pasta, Thai |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Semolina pasta; (fettuccine or linguini) |
| 8 |
tb |
Butter |
| 1/3 |
c |
Olive oil |
| 8 |
|
Garlic cloves; minced |
|
|
Juice of 1/2 lemon |
|
|
Salt and freshly ground pepper |
|
|
Cayenne |
| 1 1/4 |
c |
Fresh parsley; chopped |
| 1 |
lb |
Shrimp; (plus) |
| 1 |
lb |
Fresh lump crabmeat |
| 4 |
tb |
Butter |
|
|
Salt and freshly ground pepper |
| 1 |
tb |
Olive oil |
| 12 |
dr |
Lemon juice |
|
|
Heavy cream of whipping cream; (optional) |
INSTRUCTIONS
PASTA
SAUCE
SEAFOOD
Pasta:
1. Cook pasta in boiling, salted water for about 2 minutes if freshly made
or 5 minutes if dried.
2. Drain well.
Sauce:
1. Melt butter and olive oil in saucepan.
2. Add garlic and saute for about 5 minutes.
3. Add 1 heaping cupful parsley to the garlic mixture in the last minute of
cooking.
4. Season with lemon and spices. Set aside.
Seafood:
1. Melt butter in skillet or wok with olive oil.
2. Saute the shrimp for 2 to 4 minutes. Add crabmeat.
3. Season with lemon juice, salt and pepper.
4. Add heavy cream or whipping cream to form thickness desired. 5. Lightly
toss the sauce and seafood with pasta. Sprinkle with remaining 1/4 cup
parsley.
5. Serve at once.
Serves 4 to 6 as main course.
Posted to recipelu-digest Volume 01 Number 402 by "Diane. Geary"
<diane@keyway.net> on Dec 26, 1997
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