8 oz penne pasta
1 tbsp olive oil
12 oz frozen, peeled, deveined lg shrimp, thawed
4 plum tomatoes, chopped
3 lg shallots, chopped
1/8 tsp. crushed red pepper flakes
1/2 cup bottled clam juice
1 (15 oz jar) Alfredo sauce
2 tbsp. tomato paste
8 oz imitation crabmeat
2 tbsp. Parmesan cheese, grated or shredded
1 tbsp. chopped fresh parsley

Cook penne as directed, drain, reserving 1/2 cup cooking water.

In a large skillet over medium-high heat, heat oil. Add shrimp, cook until pink. Remove from skillet and reserve.

In same pan, cook tomatoes, shallots and red pepper flakes. Stir occasionally until shallots are tender. Stir in clam juice. Cook 1 minute. Stir in Alfredo sauce, tomato paste and reserved water. Bring to boil.

Stir in imitation crabmeat and shrimp. Reduce heat to a simmer. Stir occasionally until heated through, 3 minutes. Toss cooked pasta with seafood mix. Sprinkle with Parmesan cheese and parsley.

Submitted by: Sherry Monfils