I got this recipe from the Olive Garden website. I'm not a big fan of capers, so they were omitted, but I didn't want to change the original ingredient list. This stuff is incredible! You may be tempted to try a different type of pasta, but I believe to achieve the proper delicate nature of this dish, you need to use the specified angel hair pasta.
I guess I'm going to consider this a Yankee recipe because fish and potatoes are a mainstay along the coast. So glad Susie picked out my favorite ingredients. This has been fun creating recipes. Be sure to use small red potatoes.. russets will not stick.
This was fun. This is our 5th summer having this. Of course it 's always different! This year my DS 's Lydia brought the lobster, and Theresa brought the Dungeness crabs as well as regular crabs. This is made in those outdoor boiler-fryers. But I won 't stop you from making it on your stove top. We covered the table with plastic tablecloths then covered it with brown paper (paper used for wrapping packages). And of course you can cut down the recipe. Just leave the first 8 ingredients as is then add whatever and amount of seafood you 'd like. Don 't forget the bibs or aprons and nutcrackers, hammers, small mallets, nut picks and paper towels. Oh an empty large foil pan or a trash can for discarding the shells. Don't forget plenty of beer! Crawfish and mussels would be great in this too.
Check out the step X step demo of this http://www.recipezaar.com/bb/viewtopic.zsp?t=225384
An easy and flavorful baked crab and shrimp dish. I love seafood and creamy sauces. I often serve this with a side of pasta, a fresh salad and a good glass of Pinot Grigio. It also makes a nice meal to share with guests.
From Better Homes and Gardens 75 years of all time favorites.I have made this many times and it is very good,very simple and not costly to make.Serve with salad and good crusty bread to mop up the sauce and ENJOY!!!!Chicken can be subbed for the shrimp.
This is a great recipe to use up ripe, end of summer, tomatoes and it just could not be easier. I found this in Real Simple magazine and didn't change much except to up the amount of garlic, use less if you wish.