Bayou Pasta

I pinned this amazing recipe from Ms. enPlace a YEAR ago. I finally made it about a month ago. Super yummo and a big hit with the guys! I really need to go through my pinterest more often and see what goodies are sitting there waiting for me to bring them to the table. I'm sure there are many! If you love seafood you have got to give this recipe a try!

For the pasta I used Farfalle pasta, often referred to as bow tie pasta but the actual translation means "butterflies". Penne (pens), rotelle (little wheels) or any stubby type pasta will do. Now back to this amazing recipe:

1 Tbsp butter
3 cloves garlic, minced
3 Tbsp lemon juice
1/2 cup white wine
1 cup heavy cream
1 cup imitation crab or cooked crab
1/2 cup cooked shrimp, cut to match the size of your pasta
12 oz pasta
salt, lemon pepper and cajun seasoning to taste

Cook pasta according to the directions on the package. Melt the butter over medium heat. When foamy add the garlic and saute for a few minutes. Add the wine, increasing heat to med-high, and reduce to about half. Reduce the heat to med-low.

Add the cream, then stir in the lemon juice. Season to taste with salt, pepper and cajun seasoning. Simmer until sauce thickens.

Gently stir in the seafood and heat through. Mix with the pasta.

Serve and enjoy!