Soft-Shell Crab Penne Pasta | Fridge Diving with Meyhem Lauren

LET'S GO FRIDGE DIVING! WE BACK WITH ANOTHER EPISODE... SOFT-SHELL CRAB PENNE PASTA! We're switching things up a bit and turning my well known soft-shell crab pizza into a pasta that is EASY to make and is a FIRE dish during the holidays! I'm Meyhem Lauren and I'll be your fridge diving guide. SUBSCRIBE FOR MORE FRIDGE DIVING EVERY FRIDAY! /channel/UCjV_7sBJ0Yo-UQtztJ2Mnaw/ Ingredients: - Penne - Softshell Crab - Lump crab meat - Basil Pesto - Old Bay - Cayenne - Garlic - Butter - Olive oil - Oregano - Sea Salt - Black Pepper - Parmesan - Romano Directions: 1. Put some olive oil on a pan (As always!) and add in some garlic with heat on medium/medium high. Meanwhile boil a pot of water to get ready for that penne! 2. Add crab meat & claw meat to the pan with a dose of olive oil on top. 3. Spice time! Add fresh oregano, dry oregano, and chili flakes on top of the meat with a spoon full of butter to moisten up the crab meat. Followed by a pinch of sea salt and black pepper. Add in the basil pesto sauce on top and let it cook. 4. Now let's get this pasta cooking! Add in the penne to the boiling pot and cook for 6-8 minutes (Do NOT overcook). Pour the pasta into the pan and top it off with shaved parmesan and romano cheese. 5. Heat up the leftover soft-shell crab meat and in the meantime add in any more desired spices to the pasta - chili flakes, oregano, pepper, etc. 6. Add the heated up crab on top to complete the dish. Bon Appetit! MUSIC CREDS: DJ Muggs FOLLOW ME: http://instagram.com/meyhemlauren http://twitter.com/meyhemlauren

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