We visit Palazzo 53 Pittston's downtown dining jewel. Watch as they create the perfect dinner of Penne with Shrimp and Crab, a fabulous fall salad and pumpkin cannoli for dessert
Penne with Shrimp and Crab
from Pilazzo 53
Ingredients
- Olive oil, ½ cup
- Garlic, one head peeled & sliced
- Butter, 6 tbsp.
- Penne pasta, one pound box
- Grape tomato, 10 oz. container, cut in half
- Shrimp, 20 pieces peeled, deveined, remove tails, cut in thirds
- Crabmeat, 1 can
- Heavy cream, ¼ cup
- Salt, 1 tsp.
- Black pepper, 1 tsp.
- Fresh basil, ¼ cup chiffonade
Directions
- Boil water & cook pasta according to directions
- Put a large sauté pan on a medium high heat
- Add olive oil to pan
- Add garlic to pan
- Once garlic is a golden brown add shrimp
- Stir shrimp to cook evenly, approximately 3 minutes
- Once shrimp becomes pink in color add crabmeat
- Continue stirring
- Add pasta to pan
- Add heavy cream
- Cook additional 2 minutes on a lower heat
- Add grape tomatoes, salt & pepper
- Plate dish & add basil
