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Recipe
Crab Sauce Over Squid Ink Pasta Recipe
| Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 4 servings | |
| Calories 146 | |
| Calories from Fat 64 | 44% |
| Total Fat 7.25g | 9% |
| Saturated Fat 3.93g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 145mg | 48% |
| Sodium 159mg | 7% |
| Potassium 203mg | 6% |
| Total Carbs 1.62g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.52g | 0% |
| Protein 17.51g | 28% |
Ingredients Convert Measures
- 12 ounce Peeled deveined shrimp finely minced
- (or possibly lump crabmeat, picked over)
- 2 Tbsp. Unsalted butter
- 1 Tbsp. Tomato paste
- 1 Tbsp. Dry white wine
- 1 c. White Sauce see * Note
- Salt to taste
- Cayenne pepper to taste
- 2 x Kirby cucumbers seeded, and
- cut into 1/4" dice
- 2 Tbsp. Finely-snipped chives
- 8 ounce Cooked squid ink pasta
Directions
- Saute/fry shellfish in butter. Stir in tomato paste, dry white wine and evaporate liquid. Add in White Sauce, bring to a boil and season to taste with salt and pepper. Mix in cucumbers and chives and serve over ink pasta.
- This recipe yields 4 servings.
