August 10, 2019
This delicious seafood pasta is a tradition I started over 25 years ago. I was looking through a magazine and found this shrimp and crab pasta recipe. It sounded so good I couldn’t wait to try it! Since I was a newlywed, I wanted to impress my husband, Jason. At the time, he was stationed in Camp Lejeune but we lived off base in a condo near the ocean in Top Sail Beach, NC.
On the way home we passed the “Shrimp Lady”, yes that was actually painted on the side of her run down truck. She had an iced cooler filled with jumbo shrimp caught that day! This was the perfect recipe to use her fresh shrimp!
Needless to say, it was a big hit with Jason. He claims it to be his #1 dish I make after all these years! Since then, it has been one of our traditional meals while vacationing in Islamorada, Florida for lobster season.
Carson and Landon were born 20 days apart and have been lobster diving since they were little boys! They make a great team!
Over the years to accommodate picky eaters, I made this recipe my own. Because we lobster dive, I incorporated lobster but you can easily use shrimp, scallops or crab. It is super easy to make and tastes amazing! This is a dinner that will impress family and friends!
* Serve with crusty buttered bread from the oven to sop up all that cream sauce.
* Sprinkle a little Tony’s Chachere’s on top.