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
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.