This meal was made possible by COVID-19: The Official Virus of Homemade Lunches. Being home at lunch time gave me the flexibility to make something much more intricate than when I was in the office most days. While I haven’t taken advantage of this as much as I probably should have (primarily since I spend most of my lunch hours typing and posting my recipes), I’m glad I did with this one! We used the leftover Crab Claw Meat from our Crab Claw Spring Rolls and the leftover Asparagus from our Asparagus and Morels in Butter as the primary basis for this meal, and we then built a creamy sauce and served over angel hair pasta.
We served this as a lunch “entree,” but if you want this for dinner, we’d suggest a side salad (or maybe bread sticks if you want to go full on carbohydrate).
Time: 30 Minutes
- Crab Claw Meat
- All Purpose Flour
- Lemon Juice
- Parmesan Cheese
- Black Pepper
- Angel Hair Pasta
- Bring a pot of water (with a little salt and a little olive oil) to a boil.
- Rinse your asparagus, and snap or cut the woody ends off. Then, slice them into 1.5-2 inch slices.
- Peel your shrimp (and devein if necessary).
- Melt some butter in a pan, and add your asparagus. Cook for about 10 minutes until it softens and begins to brown a little.
- After about 5 minutes, place your pasta into your boiling water.
- When your asparagus is ready, add a little more butter and then your crab claw meat to your asparagus pan, and cook until it’s hot.
- Sprinkle about a tablespoon of all purpose flour into your asparagus and crab pan, and stir to combine.
- Squirt some lemon juice into your ‘gus and crab pan, and then follow that up with some milk, black pepper, and Parmesan cheese. Cook until your sauce thickens to your desired consistency.
- When your pasta is ready, drain, and plate.
- Scoop your creamy ‘gus and crab over your pasta, Devour, and Enjoy!