Creamy Saffron Farfalle with Crab and Shrimp recipe (Pasta)

Ingredients

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

Instructions

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.

This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/creamy-saffron-farfalle-crab-shrimp/