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Shrimp & Crab Spaghetti
This is Anthony Gregoire's recipe (Val's Marina):
2 tbs olive oil
1 cup chopped onions
1 can Rotel
1/2 cup white wine
1/2 lb peeled cleaned shrimp
cajun seasoning
1/2 lb crabmeat, picked for shells
2 cups marinara sauce
pasta for serving
parsley for garnish
In a large skillet, heat the oil to shimmering over medium high heat. Add the onions, let cook until soft. Add the Rotel and cook until liquid is evaporated, about 5 minutes. Add the wine and stir to incorporate, let reduce by half. Add the shrimp, season them well, and cook until pink. Add the crabmeat and the marinara sauce. Cook until heated through. Serve over cooked pasta and garnish with parsley.
