Recipes

Crab and Shrimp Pasta

• 1/2 lb. pasta
• 1 can Oregon’s Choice Gourmet Dungeness Crab
• 1 can Oregon’s Choice Gourmet Pacific Pink Shrimp
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• 1/4 cup white wine
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• Grated Parmesan cheese (for serving)

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large pan, heat the olive oil over medium heat. Add the garlic and red pepper flakes and cook until fragrant.
3. Drain the canned shrimp and add to the pan. Cook until heated through.
4. Remove the shrimp from the pan and set aside.
5. Add the white wine to the pan and let it simmer for 2-3 minutes, until reduced by half.
6. Stir in the cherry tomatoes and basil and cook until the tomatoes have softened.
7. Stir in the cooked pasta, canned crab meat, and cooked shrimp. Toss until everything is well combined.
8. Season with salt and pepper to taste.
9. Serve hot with grated Parmesan cheese on top.