Friday, August 23, 2013

Penne in Tomato Sauce with Crabmeat

You’ll Need
  • ¼ cup olive oil
  • 1 medium onion minced
  • 3 Tablespoons fresh Italian parsley minced
  • 1 can (28 ounces) plum tomatoes, coarsely chopped with juices reserved
  • ¼ cup dry white wine
  • ½ pound lump crabmeat, picked over and flaked
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper
  • 12 ounces Penne pasta, prepared
Directions
  • Heat olive oil in a medium skillet.
  • Add the onions and parsley; saute until onions soften, about 3 minutes.
  • Add reserved juices from the canned tomatoes; simmer until thickened slightly, about 10 minutes.
  • Add tomatoes and wine; simmer to blend flavors, about 5 minutes.
  • Add the crabmeat; simmer until heated through, about 3 minutes.
  • Combine with prepared penne
  • Season with 1/2 teaspoon salt and 1/4 teaspoon ground pepper or to taste.
  • Serve immediately.

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Thursday, August 8, 2013

Shrimp Scampi

You’ll Need
  • ½ cup butter
  • 1 teaspoon salt
  • 3 cloves of garlic, crushed
  • 2 teaspoons lemon peel
  • 2 Tablespoons lemon juice
  • 2 pounds jumbo shrimp
  • ¼ cup parsley

Directions
  • Put butter, salt, garlic, lemon peel and lemon juice in sauce pan melt together-let sit.
  • Peel shrimp and add to above sauce and saute on low-medium heat until done (raw shrimp turn pink, if shrimp is already cooked heat through). Sprinkle parsley as you cook.
  • Serve with parsley and lemon wedges to garnish.
  • Spoon excess sauce from pan over shrimp.
  • Serve over linguini pasta.

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