Description
Better than any seafood pasta I’ve had in any restaurant! Lobster, crab, and shrimp make this savory dish a crowd pleaser. Serve with sliced French bread.
Ingredients
- 1 (16 ounce) package bow-tie pasta
- 3 tablespoons butter, divided
- 1 tablespoon finely diced shallot
- 2 cups heavy whipping cream
- ½ cup dry white wine (such as Chardonnay)
- cayenne pepper
- 2 pinches saffron
- salt and ground black pepper to taste
- 1 pound uncooked shrimp – peeled, deveined, and tails removed
- ½ pound cooked lobster meat
- ½ pound cooked lump crabmeat
- lemon, juiced
Instructions
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil
- stirring occasionally
- until tender yet firm to the bite
- about 12 minutes. Drain
- add 1 tablespoon butter
- and stir. Set aside and keep warm.
- Melt remaining butter in a large saucepan over medium heat. Add shallot and cook until softened
- about 1 minutes. Add cream and wine and bring to a boil. Add cayenne pepper
- saffron
- salt
- and black pepper. Reduce heat to a low simmer for 10 minutes; sauce will not thicken.
- Heat a frying pan over medium heat. Add shrimp and cook until opaque
- 3 to 5 minutes. Add lobster and crab and cook until heated through
- about 2 minutes more. Season lightly with salt and black pepper.
- Add seafood combination to the pot with the sauce and stir. Add lemon juice and simmer over low heat 10 minutes more.
- Serve cooked pasta in individual bowls with 2 ladles of sauce on top. Fold sauce gently into pasta and top with a dash of black pepper.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 4