lighter seafood pasta
1 Tbsp. butter
1/2 onion, chopped
4 cloves garlic, thinly sliced

1/4 c. olive oil

3 roma tomatoes, seeded and chopped

1 lb. cooked shrimp
1 can lump crab meat

1 handful fresh basil chiffonade

Salt and pepper to taste
more stuff soon-ish
Kitchen Curmudgeon
Melt butter in large skillet over medium heat. Sauté garlic and onion until soft
and translucent. Add olive oil and warm.

Add tomatoes and cook until barely softened, 3-5 minutes. Add seafood to
warm through, 3 minutes. Add basil and gently wilt, ~2 minutes.

Serve over angel hair pasta. Yields 3-4 servings.

*Ridiculously simple to make, and mighty tasty. Pair with a green salad for a
light spring or summer supper.