Crab and shrimp pasta recipe
An impressive crab and shrimp pasta that is so quick and easy to make - definitely a crowd-pleaser all year round.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Course Dinner, Lazy Lunch
Cuisine Italian
- 100 g of 50/50 crab meat (mixed white and brown meat)
- 100 g 100g of potted brown shrimp
- 1 carrot, finely diced
- 1 red onion, finely diced
- 1 celery stalk, finely diced
- 50 ml (¼ cup) sherry
- 400 ml (1 ⅔ cups) fish stock
- 200 g of tinned cherry tomato
- 1 tablespoon of tomato puree
- A pinch of saffron
- 1 garlic clove, crushed
- 1 small red chilli, finely diced
- 340 g of spaghetti pasta (70g per person)
Optional garnish
- Parmesan
- Fresh cooked crab claws
- Sprigs of fresh herbs such as thyme, rosemary, oregano, parsley
Place a large frying pan or a low oven to table casserole dish on the hob on a medium high heat and pour in a little olive oil. Add the carrots, red onion and celery and fry for 4 minutes.
Add the sherry and cook to reduce by ⅓.
Add the stock, tinned cherry tomatoes, garlic, saffron and tomato puree and lower the heat and simmer for 20 minutes.
Now cook the pasta
Bring a large pan of salted water to the boil. Add the spaghetti by standing vertically in the middle and give it a little twist so that it falls uniformly around the pan. The strands will gently wilt into the water in a circular shape. Simmer for 9 minutes stirring occasionally to stop it sticking together. Drain through a colander and reserve the water and set aside. After 20 minutes of simmering the sauce, add the crab meat and chilli and stir through. Add the spaghetti and toss through the sauce. Optionally add a few sprigs of fresh herbs and cooked crab claws.
Finally add the potted shrimp to melt through and a couple of tablespoons of the reserved pasta water to emulsify the sauce.
Bring to the table in the pot and grate over shavings of Parmigiano Reggiano.