Crab And Shrimp Pasta
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
  1. 15 oz. Crab and Shrimp Chowder
  2. 2 cups dry (about 6 oz. weight) penne or other tubular pasta shape
  3. Optional: grated Parmesan cheese, to taste
  4. 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.
  5. 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.
  6. Serve with grated Parmesan cheese, if desired.