Locker Walker (Shrimp and Crab Pasta)

My youngest son, made this recipe up when he was 6 years old. Not sure why he named it Locker Walker, but its a new fave around here. Enjoy!

1 lb wagon wheel pasta
1 lb raw, deveined, peeled shrimp
2 small cans, crabmeat
1 small onion, sliced
3 garlic cloves, minced
Olive oil
1 tbsp butter
Italian parsley, chopped
Grated parmesan

Put the pasta on to boil. Meanwhile, put about 3 tbsps of olive oil in pan. Saute the onion and garlic in the oil, careful not to burn the garlic. Then add in the shrimp. Cook until pink. Add in canned crabmeat and butter. Salt and pepper to taste, and add a handful of the parsley. Serve over the cooked and drained wagon wheels, topped with more parsley and the parmesan. Great with Italian bread to soak up the extra sauce.