Richard's Seafood Pasta

Today's recipe comes via my husband, who had a culinary epiphany one evening when I left him to his own devices with one simple rule: Have dinner for the family ready by the time Bugger (our one-year-old) and I got home from our run.  At first I wasn't sure what to expect, but after my husband improvised this recipe, we were anything but disappointed.
Ingredients
1 (8-oz.) box Ancient Harvest Quinoa Spaghetti (or regular spaghetti noodles)
1/4 cup butter
2 tsp minced garlic
2 (15-oz.) cans diced tomatoes
3/4 lb shrimp, peeled and de-veined, tail off
1/3 lb crab meat (pre-cooked is okay)
3/4 cup tomato-based pasta sauce (such as Classico Tomato and Basil)

Make-Ahead Preparation

• Cook pasta according to package directions; transfer to freezer container and freeze. 
• Melt butter over medium-high heat.  Add garlic and sauté, stirring frequently, until garlic is lightly browned.  Remove from heat.
• Add remaining ingredients to butter mixture; stir well.  Transfer to freezer container and freeze.

To Serve

• Thaw pasta and sauce in refrigerator.
• In a saucepan, combine pasta with approximately 1/3 cup water.  Heat over medium heat, stirring frequently, until warm and pasta is tender.  Add more water if necessary to tenderize pasta.

Be sure that your seafood is not previously frozen, because re-freezing will affect the texture.  Alternatively, use still-frozen seafood and be sure to freeze the sauce mixture before the frozen seafood has a chance to thaw.

Serve with steamed veggies for a well-balanced meal.  For a light dessert, pair with our Mojito Melon Salad.  For more hearty fare, try the Ginger Lime No-Bake Cheesecake.  Enjoy!

Prep time: 5 min.
Cook time: 20 min.
Difficulty: Medium
Serves: 6
Serving Size: Approx. 1 cup
WW Points+: 7

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