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Creamy Saffron Farfalle with Crab and Shrimp recipe (Pasta)

Yield: 4 servings

1   shallot, finely chopped
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 teaspoon saffron
1   3-inch piece lemon peel
1 cup heavy cream
1 lb farfalle pasta
some   salt
¼ cups coarsely chopped flat leaf parsley
1 teaspoon turmeric
2 pinches cayenne pepper
½ cups dry white wine or chicken broth
some   pepper
16   shrimp, deveined and tails removed
6 oz lump crabmeat, picked through for shells
2   cloves garlic, finely chopped

Posted by Margo on Apr 7, 2009


Bring a large pot of water to a boil. Add the pasta and cook until al dente; drain and set aside.

Place a small saucepan over medium-low heat. Bring cream, lemon peel and saffron to a low boil. Remove from heat and allow the saffron steep for 10 minutes.

In a large skillet, heat the butter and olive oil. Add shallot and garlic and stir for one minute. Add crabmeat and shrimp and season with salt and pepper. Cook for 3-4 minutes until shrimp are pink and just firm. Stir in the wine.

Remove lemon from the cream and our over the seafood. Stir in cayenne and turmeric. Toss with pasta and top with parsley.

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