Angel Hair Pasta with Shrimp & Crabmeat

By WaffleCrumbs

Per Serving: 380 cal., 9g. fat., 85mg. chol., 765mg sod.

Ingredients

• 1/2 lb. large shrimp
• 1 garlic clove
• olive oil
• salt
• pepper
• 2 1/2 lbs. plum tomatoes, peeled, seeded & chopped
• 1/4 c. dry white wine
• 1 t. sugar
• 1/2 t. chicken instant bouillon
• 3/4 16 oz. pkg. angel hair pasta
• 1/2 lb. lump crabmeat
• 1 bunch watercress, chopped

Preparation

Step 1

About 1 hour before serving:
Butterfly shrimp. Remove shells from shrimp. With knife, cut shrimp 3/4 of the way through along the center back, spread each shrimp open. Rinse with running cold water to remove vein. Pat shrimp dry with paper towels. Mince garlic.
In 12" skillet over medium high heat, in 3 T. hot olive oil, cook shrimp, garlic 1/4 t. salt and 1/8 t. pepper until shrimp are cooked through and lightly browned 3-5 minutes. With slotted spoon, remove shrimp to bowl.
To same skillet, add chopped tomatoes, wine, sugar, bouillon, 1 t. salt, 1/4 t. pepper & 1/2 cup water over high heat, heat to boiling. Reduce heat to low, simmer 15 minutes to blend flavors.
Meanwhile, prepare angel hair pasta as label directs, using 2 t. salt in water.
Into tomato mixture in skillet, stir shrimp, crabmeat and watercress, heat through.
Drain pasta, place on large platter. Spoon seafood over pasta. Toss to serve. Makes 6 main dish servings.