Shrimp and Crab Linguine


As a bachelor, I love to cook (and eat), but hate the cleanup. Shrimp and Crab Linguine can be prepared within the cooking time of the linguine and leaves only the pasta pot and the microwave dish for cleanup. It's certainly good enough for guests when served with hot french bread and a salad.

Shrimp and Crab Linguine

James Speed Hensinger

Makes 4 servings.

15 minutes. Easy cleanup (2 pots).


6 oz can Crown Prince Crab Meat Rinsed and picked.
4 1/4 oz can Crown Prince Peeled Tiny Shrimp Rinsed.
1/3 cup dry sherry
10 3/4 oz can condensed cream of mushroom soup
10 3/4 oz milk Soup can full of milk.
1/4 cup mashed potato flakes
1 tbs. capers
3 squirts Tabasco sauce Optional. Use to taste

Garnishes

1 tbs. chives or young green onion tops Minced
6 cherry tomatoes washed and quartered
8 oz linguine

Marinate shrimp in sherry (can be done 1 hour ahead).

Drop pasta into 3 quarts boiling water and cook 10-12 minutes. (Do not overcook.)

Meanwhile, in a 6 cup microwave safe measuring cup or dish, heat the soup and milk to a simmer and stop cooking.

When pasta is almost cooked, add to the sauce the crab, capers, Tabasco sauce, and potato flakes, stir and reheat the sauce in microwave (1-2 minutes on high).

Fold shrimp and sherry into sauce. Do not cook further.

Serve sauce on pasta and garnish with chives and tomatoes.

Enjoy!



Copyright © J. S. Hensinger