Constance
Master Chef
I had some pasta (spaghetti) left from my dinner party the other night that had nothing on it but a bit of olive oil, garlic, and basil. I also had a dozen shrimp scampi left and about the same amount of braised asparagus spears.
I chopped the shrimp and asparagus coarsly, and added them to the pasta with 2 cans of drained flaked crabmeat, one white, and one claw meat, half a can of drained mushrooms and a couple tbls of pimentoes. I mixed a can of cream of mushroom and garlic soup with 2 oz of cream cheese, a splash of milk, and some of the liquid drained from the crab meat, nuked till cheese was melted, and combined that with the pasta. I topped the whole thing with crushed Ritz Crackers dotted with bits of butter, and cooked in the oven, covered, at 350 until warm, then took off the cover and let the top brown. When it was all oozing and bubbly, I sprinkled the top with grated parmesan. We loved it, and I thought you all might like it too.
Thing being, I'd like to put it in my recipe book, but what should I call it? I already have a seafood pasta recipe.
I chopped the shrimp and asparagus coarsly, and added them to the pasta with 2 cans of drained flaked crabmeat, one white, and one claw meat, half a can of drained mushrooms and a couple tbls of pimentoes. I mixed a can of cream of mushroom and garlic soup with 2 oz of cream cheese, a splash of milk, and some of the liquid drained from the crab meat, nuked till cheese was melted, and combined that with the pasta. I topped the whole thing with crushed Ritz Crackers dotted with bits of butter, and cooked in the oven, covered, at 350 until warm, then took off the cover and let the top brown. When it was all oozing and bubbly, I sprinkled the top with grated parmesan. We loved it, and I thought you all might like it too.
Thing being, I'd like to put it in my recipe book, but what should I call it? I already have a seafood pasta recipe.
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