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Shrimp and Crab Linguini
Sally Strackbein
www.SallysKitchen.com
Ray loves linguini with clam sauce, so I thought I’d give shrimp a try. He loves it! I discovered that it’s quite good cold too. I was in a hurry the next day and didn’t take the time to
nuke the leftovers.
1 pound linguini
2 1/2 cups water
1/2 cup extra virgin olive oil
3/4 pound big shrimp
1 can crab (6 ounce)
1 tsp dry basil
5 or 6 cloves of fresh garlic, minced
1/4 cup dry sherry
salt and freshly ground pepper
Break the linguini in half and put into rice cooker. Add water. Turn rice cooker on to cook. Stir the linguini several times to make sure it doesn’t
clump. While the linguini is cooking, use the steamer tray on your rice cooker and steam the shrimp (timing depends on the size of the shrimp and whether they are frozen or fresh).
When the rice cooker turns itself down to warm, check to see if the linguini is done (eat a piece). If not, add a little water, stir and turn back on to cook.
Peel the shrimp and cut into bite size pieces.
When the linguini is done, dump it out into a colander or bowl. Put the olive oil and garlic in the rice cooker pan and turn on to cook. Sauté garlic for a
minute or two. Add the shrimp, crab and basil. Stir for a minute and add the sherry. Let it cook for another 2 minutes. Add the linguini and toss well.
Serve topped with parmesan cheese if you like. It’s great without.
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