Description
Creamy Crab and Shrimp Pasta
Ingredients:
For the pasta:
8 oz fettuccine or your preferred pasta
Salt for the pasta water
For the seafood:
1/2 lb large shrimp, peeled and deveined
1/2 lb lump crab meat
1 tablespoon olive oil
2 tablespoons butter
2 cloves garlic, minced
1/2 teaspoon smoked paprika
Salt and pepper to taste
For the creamy sauce:
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1 tablespoon fresh parsley, chopped
A squeeze of lemon juice
Instructions:
Cook the pasta:
Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and set aside, reserving 1/2 cup of pasta water.
Cook the seafood:
Heat olive oil and butter in a large skillet over medium heat.
Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove the shrimp and set aside.
In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Add the crab meat and cook for another 1-2 minutes. Season with paprika, salt, and pepper. Remove from heat and set aside with the shrimp.
Make the creamy sauce:
In the same skillet, add the heavy cream and bring it to a simmer over medium heat. Stir in Parmesan cheese and garlic powder, and cook for 3-4 minutes until the sauce thickens.
Adjust the seasoning with salt and pepper, and add a squeeze of lemon juice for brightness.
Combine the pasta and seafood:
Add the cooked pasta to the skillet with the creamy sauce. Toss to coat the pasta in the sauce, adding some reserved pasta water if needed to reach your desired consistency.
Gently fold in the cooked shrimp and crab.
Serve:
Plate the pasta and garnish with fresh parsley and a light sprinkle of Parmesan cheese. Serve with extra lemon wedges on the side.
This creamy crab and shrimp pasta is rich, flavorful, and perfect for a special dinner or a treat-yourself meal!
Step-by-Step Guide
Follow these detailed steps for a foolproof dish. First, ensure all ingredients are prepped before heating your skillet. This is crucial as the cooking process moves quickly. Start your pasta water first, as it takes the longest. When cooking the shrimp, avoid overcrowding the skillet; cook in batches if necessary to ensure a good sear. When making the sauce, keep the heat at a steady medium simmer to prevent the cream from scalding or the cheese from clumping. Stir constantly as the Parmesan melts. Finally, when combining, add the delicate crab meat last and fold gently to keep the lumps intact.
Serving Suggestions
This rich pasta is best served immediately. Plate it in warm bowls to maintain its temperature. A simple side salad with a sharp vinaigrette cuts through the creaminess beautifully. For wine, a crisp Chardonnay or a dry Pinot Grigio pairs excellently. Offer crusty garlic bread or a warm baguette to soak up every bit of the luxurious sauce. For a lighter touch, serve with steamed asparagus or roasted cherry tomatoes.
How-to Summary
To summarize: cook pasta and reserve water. Sauté shrimp, then set aside. Sauté garlic and crab briefly. Create a sauce by simmering cream and melting Parmesan into it. Combine pasta, sauce, and seafood, using pasta water to adjust consistency. Garnish and serve immediately.
Frequently Asked Questions
Can I use frozen shrimp and crab?
Yes, you can. Thaw both completely in the refrigerator and pat the shrimp very dry before cooking to ensure proper searing. For crab, gently squeeze out excess liquid.
What can I substitute for heavy cream?
For a slightly lighter version, half-and-half can work, but the sauce will be less rich and thicken more slowly. Avoid milk as it can curdle.
How do I prevent the sauce from becoming greasy?
This usually happens if the cheese is added at too high a temperature. Ensure the cream is just simmering, not boiling, when you stir in the Parmesan.
Can I make this ahead of time?
It’s best served fresh. If you must, prepare components separately and combine gently over low heat just before serving, adding extra cream or pasta water to loosen the sauce.
Is there a substitute for smoked paprika?
If you don’t have smoked paprika, a pinch of regular paprika with a tiny drop of liquid smoke (use sparingly) or a bit of Old Bay seasoning can provide a similar depth.
Common Mistakes to Avoid
- Overcooking the Seafood: Shrimp cook fast and become rubbery. Remove them as soon as they turn pink and opaque.
- Not Reserving Pasta Water: The starchy water is essential for adjusting sauce consistency without making it watery.
- Adding Cheese to High Heat: This can cause the sauce to break and become grainy. Keep the heat at a gentle simmer.
- Stirring the Crab Meat Vigorously: Fold it in gently at the end to preserve those prized lump pieces.
- Underseasoning the Pasta Water: The water should taste like the sea, as this is your first chance to season the pasta itself.
Conclusion
This Creamy Crab and Shrimp Pasta is an elegant yet approachable dish that turns simple ingredients into a luxurious meal. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality dinner at home. The combination of sweet seafood, rich Parmesan cream, and a hint of smokiness is truly irresistible. It’s the perfect recipe to impress guests or to turn an ordinary evening into a special occasion. Enjoy the process and the delicious results!