Creamy Saffron Farfalle with Crab and Shrimp
Jamie
ingredients
- 1 lb farfalle pasta
- salt and pepper
- 1 cup heavy cream
- lemon zest
- 1/4 tsp saffron
- 2 tbsp butter
- 1 tbsp olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, finely chopped
- 6 to 8 oz lump crab meat
- 16 to 20 shrimp, tails removed
- 1/2 cup dry white wine or chicken broth
- 2 pinches cayenne pepper
- 1 tsp turmeric
- 1/4 cup chopped flat leaf parsley
directions
- 1
1. Cook pasta until al dente, drain
- 2
2. In small saucepan, bring the cream, lemon peel and saffron to a low boil, turn off heat and let saffron steep for 10 min
- 3
3. In a large skillet heat butter and olive oil over medium heat, stir in the shallot and garlic, cook for 1 min, then add the crabmeat and shrimp, season with salt and pepper. Cook until shrimp are pink (3-4 min), stir in the wine
- 4
4. Discard the lemon from the cream and pour over seafood, stir in the cayenne and turmeric. Add pasta and toss, top with parsley
Source: Jamie
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