This is another in our series of ‘mix & match’ ideas for
making great and fun meals with your Pastamoré flavored pasta. As always, remember the mix and match
concept: you can change any aspect of
this to your liking or even to what you have in your fridge at the time. Obviously other seafood combos will work:
clams, mussels, scallops, tilapia, etc.
We went with a 50/50 ratio of Meyer Lemon Oil to regular olive oil as we
did not want the lemon flavor to overpower, but you may find a different proportion
to work better.
While this combo will work great with most of our pasta, for
this we chose our Thai Citrus, which has an orange and ginger flavor
profile. Here are a few others which we
recommend highly:
- 5 ounces cooked shrimp
- 5 ounce imitation crab, ‘chunk’ style
- 2 Roma tomatoes, chopped
- 1 garlic clove, crushed
- 1 tablespoon Pastamoré Meyer Lemon Olive Oil
- 1 tablespoon extra-virgin olive oil
- salt and freshly cracked pepper, to taste
- 12 ounce package Pastamoré Thai Citrus Ginger Linguini
- freshly grated Parmesan cheese, to taste
Combine shrimp, crab, tomato and garlic in a small bowl. Drizzle both oils over the mixture along with
the salt & pepper. Mix thoroughly and
refrigerate for at least one hour to meld flavors. Allow to come to room temperature before serving.
Cook pasta to al dente according to instructions on package
and strain. Divide pasta into four
pre-heated individual pasta bowls. Spoon seafood/tomato
mixture evenly over each pasta dish.
Sprinkle with Parmesan and serve.
Serves four as an entrée.
