Peasently Surprised: Tie Neck Ruffle Hem Peasants Dress Espidrilles & Garlic Crab Pasta Dinner Date

All Over Print Tie Neck Ruffle Hem Peasants Dress: Shein

Hat: not recent, similar here

Necklace: C/O Ettika

Earrings: C/O Ettika

Heels: Just Fab, not recent


Garlic Blue Crab Pasta
  • Ingredients 
  • 18 ounces Lump blue crab (I got mine from Publix's frozen section)
  • 1/4 cup of butter
  • 1 pack of fettuccini or angel hair pasta (if using gluten free use a grain or rice blend, not corn)
  • 7 cloves of garlic chopped
  • 1/2 cup of white cooking wine
  • red pepper flakes
  • salt
  • pepper
  • garlic powder
  • parsley
  • -Heat a large stockpot of salted water to a boil over high heat; add crab legs; cover. Cook until crab is cooked through, 6 minutes; transfer crab to a colander but don't drain the water out of the pot, keep it boiling.
  • -Add spaghetti to the crab water; cook according to package directions. Drain; keep warm. Meanwhile, crack crab legs into smaller, more manageable pieces.
  • -Melt 3 T. of the butter in a large skillet or wok. Add garlic; cook, stirring, until garlic is slightly browned and aromatic, about 2 minutes. Add crab legs and parsley to skillet; toss to coat the shells and the meat with the hot butter and garlic. Transfer to a plate and set aside.
  • -Melt remaining 1 T. butter in the skillet over medium heat. Add cooked pasta, tossing until well coated. Transfer pasta to a platter; top with reserved crab.



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