CRAB AND SHRIMP PASTA

 

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Ingredients

  • 15 oz. Crab and Shrimp Chowder
  • 2 cups dry (about 6 oz. weight) penne or other tubular pasta shape
  • Optional: grated Parmesan cheese, to taste

Directions

  • 15 oz. Crab and Shrimp Chowder
  • 2 cups dry (about 6 oz. weight) penne or other tubular pasta shape
  • Optional: grated Parmesan cheese, to taste
  • Cook pasta in 2 quart pot according to package directions until al dente. Do not overcook. Drain and shock in cold water to stop the cooking process. Hold aside in colander.
  • Defrost chowder in microwave or in the same 2 quart pot used for the pasta. Heat over medium-high heat to just below the boiling point, but do not boil. Heat, stirring often, 10-12 minutes, or until slightly thickened. Stir in cooked pasta and heat thoroughly.
  • Serve with grated Parmesan cheese, if desired.

Notes

Categories: Main Dish  Pasta  Shellfish  Stove 
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