By Nancy Caivano
One lb pasta (I prefer fettucine with this dish, but any pasta will work)
4 tbsp olive oil
8 cloves garlic, minced (or 2-1/2 tbsp jar chopped garlic)
1 shallot, minced
1/2 tsp crushed red pepper flakes (optional)
1-1/2 lbs medium shrimp, peeled and deveined, tails removed
One lb fresh lump crabmeat
Juice of 1 lemon
3 tbsp chopped parsley
1/2 cup heavy cream
1/4 cup grated pecorino romano cheese (or parmesan)
Salt and pepper
Cook pasta in a large pot of boiling, salted water until al dente; drain.
Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add garlic, shallot and red pepper flakes. sauté until garlic just begins to brown. Add shrimp; cook until shrimp just turns pink. Add crabmeat and lemon juice and parsley. Season with salt and pepper and simmer 5 minutes.
Reduce heat to medium and add cream. Simmer gently until sauce is desired consistency.
Return drained pasta to pot (or if skillet is large enough, add pasta to skillet). Add contents of skillet and toss well. Add grated cheese, toss to coat and serve immediately.
You can substitute any shellfish for the shrimp and crab; just vary cooking time as to fish used.
You can substitute half-and-half or evaporated skim milk for the cream. Or you can omit it, add a little white wine, and serve it that way.
This page created May 1999
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