I seem to like very long titles, sorry guys. I just like telling you up front what the post is about. That and I’m so uncreative its hilarious.
Unless the creative process involves throwing ingredients into a pan I’m best not to be involved. Its why I’m accounting not marketing.
When I have components of other dinners left over I always end up doing the same thing, sauteing some garlic and onions, then throwing left overs into the pan and then throwing it on top of some pasta. I am a carbohydrate based life form, I couldn’t do the Adkins’ Diet simple because I wouldn’t know what to eat or what to do with myself.
Anyway, I had Jump Lump Crab meat leftover from something that I can’t remember. I bought in the Seafood section of my local Safeway and it came in a nifty plastic container that I could reseal. The shrimp wasn’t really left over…I just like shrimp, and the asparagus was sitting in the fridge waiting to be used up so I chopped off the ends, cut them in half and put them in a pot with a pressure cooker thingie at the bottom of it with some water and steamed the asparagus for 3 minutes. Yum.
Mostly because I’m lazy, I don’t generally put sauce on pasta. The “sauce” for me is usually the oil, not that there’s much, from the food I’ve cooked in it. Occasionally I’ll get sassy and mix in some goat cheese and some white wine to make a sauce.
I liked how this dish turned out, the crab was sweet and fresh, the shrimp was delicious and the asparagus gave a nice crisp crunch to the pasta. I also gave half a lemon a squeeze over the pasta because it seemed like the thing to do with crab and shrimp.
Looking back…all three main ingredients, shrimp, crab, and asparagus all go well with lemon. Which is great for my lemon addiction. Or terrible for it, depending on your point of view. On one of the few hot days this past summer – the Bay Area didn’t seem to get the memo that is was summer – this pasta dish was a wonderful hot pasta that didn’t feel hot. It felt light, and didn’t feel like it weighed me down.
2 ounces Jumbo Lump Crab meat
8 pieces of shrimp
6 pieces of asparagus, trimmed and cut in half
2 gloves of garlic, minced
1/4 of an onion minced
Olive oil for cooking
Trader Joe’s Everyday Seasoning
Juice of 1/2 a lemon
Start boiling water for the pasta and cook according to the directions on the package.
Set a heavy saucepan or cast iron skillet over medium high heat. Let warm and then add enough olive oil to coat the bottom of the pan. Add in chopped onions and let cook for 1-2 minutes, then add garlic and cook until fragrant. Add some salt and pepper.
Meanwhile, fill a large pot with 1-2 inches of water, just enough to cover the bottom, but not enough to cover the food plate of a pressure cooker (or a steamer basket if you *gasp* actually have one), bring water to a simmer place cut asparagus on top of the food plate and cover. Steam for 3 minutes or until fork tender.
Place shrimp in sauce pan, and grind some of the Trader Joe’s Everyday Seasoning over the top. and cook until almost done. Add the (pre-cooked) crab meat when the shrimp is just about done to warm through and add the cooked asparagus to pan. Turn off heat and drain pasta (or just pull the pasta out of the pot), and add to sauce pan. Toss pasta in the pan, mixing everything together.
Place in a deep bowl and pour the lemon juice over it.