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Tuesday, September 17, 2013

Crab Scampi

Why crab scampi and not shrimp scampi? Mainly because it's what I had on hand. Keep in mind that crab is much sweeter than shrimp. You may want to add more lemon and pepper to balance out the sweetness of the crab. Either way, here you go...

1 (16 ounce) package angel hair pasta
1/2 cup butter or margarine
4 cloves garlic, minced
1/2 cup minced onion
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup lemon juice
1 1/2 pounds crab meat
1/2 cup Parmesan cheese, shredded

Bring a large pot of salted water (with a drizzle of olive oil added) to a boil over high heat. Add the angel hair pasta, and cook until done; drain. Reserve the pasta water. 

Melt the butter in a large skillet over medium heat. Stir in the garlic, onion, salt, pepper, and lemon juice. Once the mixture begins to bubble, stir in the crab. Cook and stir until heated through. Add in cooked pasta and toss. Add enough pasta water to create a sauce as thick or thin as you want. Taste and adjust seasonings. 

Serve sprinkled with Parmesan cheese and add a salad and some garlic bread to serve.

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