Chesapeake Bay Crab & Asparagus Pasta

Chesapeake Bay Crab & Asparagus Pasta

Ingredients:

10 oz. Jumbo Lump Crabmeat

4 oz. dry fusilli  pasta

2 Tbsp. olive oil

1 tsp. garlic, finely chopped

1 Tbsp. sun-dried tomatoes, thinly sliced

1 Tbsp. red peppers, thinly sliced

4 spears asparagus, fresh, cut into 2” pieces

1 Tbsp. pine nuts, toasted

2 tsp. fresh oregano, chopped

1/3 c. chicken broth

2 Tbsp. butter

salt and pepper to taste

1 Tbsp. fresh basil, thinly sliced

1 Tbsp. Parmesan cheese, freshly grated



Directions:

Cook pasta according to package directions.

Heat olive oil in large saute pan over medium heat. Add garlic and lightly cook to release flavor. Do not brown.

Add sun-dried tomatoes, red peppers, asparagus, pine nuts, and oregano. Saute until vegetables are tender
.
Add chicken broth and butter and cook, stirring, until slightly reduced and thickened.

Add crab meat and cooked pasta, tossing well to incorporate with sauce ingredients. Heat thoroughly.

Add salt and pepper to taste. Garnish with basil, Parmesan cheese and additional sun-dried tomatoes, if desired.

Lobster & Fettuccine Alfredo

Lobster & Fettuccine Alfredo

Ingredients:

1 Pound. Lobster Meat

4 Tbsp. butter

12 oz. heavy cream

1/2 cup sun-dried tomatoes (in oil), chopped

1/2 cup grated Parmesan cheese

1/2 cup grated Romano cheese

4 oz. snow peas, trimmed and blanched

8 oz. fettuccine, cooked according to package directions and rinsed with cold water

Fresh basil

Directions:

Heat large saute pan and add butter.

Add cream and bring to boil. Reduce heat and simmer until cream begins to turn pale yellow and reduces by 25%.

Stir in sun-dried tomatoes and cheeses. Stir well until sauce is smooth.

Add lobster meat, then stir in snow peas and fettuccine. Stir until well combined and heated throughout.

Garnish with fresh basil.