After the holidays, we often crave something completely different from turkey or ham, and seafood is a great alternative. The choices are plentiful, including pasta dishes made with seafood.
Sometimes it’s hard to please everyone when it comes to pasta, though, because many people prefer red sauce over white sauce and vice versa. This recipe for Angel Hair Seafood may be the answer since it contains neither. Its sauce is made with olive oil and garlic.
The sauce is great because it really enhances the seafood, and since you use angel hair pasta, it’s lighter and absorbs the delicious blend of flavors. Sprinkle a little Parmesan over each serving and you have a dish your whole family will love.
This pasta is great with slaw, cheddar biscuits and lemonade.
ANGEL HAIR SEAFOOD
12 ounces uncooked angel hair pasta
14 ounces uncooked medium shrimp, peeled and deveined
2 tablespoons olive oil
2 garlic cloves, minced
4 (medium-size) fresh tomatoes, chopped
1/2 cup chicken broth (reduced sodium)
1 teaspoon sugar
1 teaspoon chicken bouillon granules
1/2 teaspoon salt
1/8 teaspoon black pepper
1(8-ounce) package imitation crabmeat, chopped
Parmesan cheese, grated
Cook pasta according to package directions. Meanwhile, in a large, nonstick skillet, saute shrimp in oil for 5 minutes, or until it turns pink. Add garlic; cook 1 minute longer. Remove shrimp and keep warm.
In the same skillet, combine the tomatoes, broth, sugar, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Stir in crabmeat and reserved shrimp; heat thorough.
Drain pasta; place servings of pasta on plates and spoon seafood mixture over pasta. Sprinkle with Parmesan cheese and enjoy.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
