I had a predicament. I had leftover shrimp and crab from a previous meal. The good news was I had leftover pasta. Two years ago I would have just thrown the two together w/ marinara sauce & voila, dinner.
Not so much this year. I took it a step further and made a beurre blanc sauce. Beurre blanc is literally translated to white butter. It’s composed of white wine, shallots, and butter. There’s also beurre noir and a few other combinations. Experiment. The sauce is very easy to make, it just takes a while.
Ingredients
8oz angelhair pasta
1 cup cooked seafood
Directions
Cook pasta according to package directions
Add beurre blanc and seafood.
Toss to combine
Serve immediately
Oooh this looks like a great dish!
thank you very much! :) That was my first time making it.