Serves 6 – 8 people

8 – 10 oz. of jumbo shrimp, peeled and de-veined

1 can of jumbo lump crab meat

2 cloves of minced garlic

6 tablespoons of unsalted butter

2 tablespoons extra virgin olive oil

1 pound angel hair pasta

1 large bunch of fresh basil, chopped

1 bunch of flat leaf Italian parsley, chopped

½ cup each of julienne (sliced thin) red, orange, and yellow peppers

4 Roma tomatoes, chopped

1/8 cup of fresh lemon juice

1/8 cup white wine

The zest of three lemons

Salt and Pepper to taste

Directions:

Preheat your oven to 350 degrees.

Put a large pot of water with 1/8 cup of salt on the stove on low heat.

Place the shrimp in a small bowl. Add the olive oil and a small amount of salt and pepper to the shrimp, and mix together. Remove the shrimp from the bowl, and place on a non-stick cooking sheet.

Put a large skillet on the stove, and heat to medium-high. Add the butter, wait until it is melted and hot; then add the garlic. Slowly sauté the garlic until it becomes slightly brown, and be careful not to burn. Add the peppers, and tomatoes- continue to sauté.

Place the seasoned shrimp in the oven, and cook at 350 degrees for five minutes- be careful not to over-cook the shrimp!

Bring the water to a boil, and add the angel hair pasta. As the peppers and tomatoes continue to cook, add the lump crab meat to the pan and cook until heated throughout.

Remove the shrimp from the oven. Strain the angel hair pasta. Add the shrimp to the skillet with the peppers and tomatoes, and continue to cook. Place the strained pasta in a large metal bowl. Add the lemon juice, white wine, chopped parsley, and chopped basil to the shrimp, crab, and vegetable mixture. Next, add salt and pepper to the mixture, and adjust seasonings if needed. Place the shrimp, crab, and cooked vegetable mixture over the pasta and gently toss, being very careful not to break the pasta.

Place the pasta on a large serving platter and garnish with parsley, basil, and sliced lemon.