5 Large Shrimp ( 21-25 count)
2 oz. Jumbo Lump Crabmeat
1 oz. Crab Claw Meat
1 oz. Extra Virgin Olive Oil
1 Oz. Sliced Scallions
2 oz. Julienne Sundried Tomatoes
1/2 oz. Chopped Garlic
1/2 oz. Chopped Shallots
1/2 oz. Chopped Fresh Basil
1/2 oz. Chopped Fresh Oregano
1/4 oz. Fresh Thyme
4 oz. White Wine ( Chardonnay recommended )
5 oz. Heavy Cream
8 Oz. Cooked Ziti
2 Oz. Shredded Parmesan Cheese
pinch salt and cracked black pepper
Heat Saute pan over high heat. When hot, add olive oil, then the shrimp. Cook approximately 30 seconds on each side. Reduce heat slightly.
Add garlic, shallots, scallions, sundried tomatoes, basil, oregano, and thyme. Toss all ingredients in pan and saute 1 minute.
Add white wine and reduce about 1 minute allowing sundried tomatoes to seep into liquid. Will take on a slightly pink hue.
Add Heavy cream and return to high heat until cream is at boiling point. Reduce heat.
Add half of the shredded parmesan and allow sauce to thicken.
Add crabmeat and ziti and toss together. Put in pasta bowl and garnish with remaining cheese.
