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One of Chef Troy’s dinner specials at The Cabin Restaurant this weekend is Shrimp & Crab Pasta. It’s just about time for crabbing season to start here in Louisiana, so this would be a good recipe to use if you have a fresh crab meat from crabs that you trapped yourself. Enjoy!
Shrimp & Crab Pasta
2 TBSP. butter
1 clove of garlic, crushed and minced
1 1/2 cup white wine
1 cup of heavy cream
Freshly chopped Basil
Packet of Ranch dressing mix
Salt and fresh ground pepper
Butter roux (roux made with butter, not other fats. Click link for recipe)
1 cup mushrooms, sliced
1 lbs. fresh Gulf Shrimp, 90/110 size
1 lbs. fresh lump crabmeat
1 bunch green onions, chopped
1 lbs. spaghetti pasta
For the sauce:
- Melt butter in a saute pan.
- Add garlic. Saute 1 minute.
- Add wine and reduce to about half.
- Add cream, salt and pepper, basil, and ranch dressing mix. Add about 1 cup of butter roux to thicken. (You can add as much or as little as you want here, depending on how roux-y you want your sauce to taste).
- Turn heat to low and simmer for 5-10 minutes
Once the sauce is done, sauté the shrimp and mushrooms in butter in a large cast iron skillet for 3-5 minutes. When the shrimp turn pink, add the sauce, toss, then top with green onions. Remove from heat.
Plate the cooked pasta and smother with the shrimp sauce. Topped with a cup of crabmeat and sprinkle with grated Parmesan cheese. Serve with a dry chardonnay and a fresh baguette of French bread.