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home > recipes > pasta > creamy saffron farfalle with crab and shrimp
from US 1 pound farfalle pasta Salt 1 cup heavy cream One 3-inch piece lemon peel 1/4 teaspoon saffron 2 tablespoons butter 1 tablespoon extra virgin olive oil 1 shallot, finely chopped 2 cloves garlic, finely chopped 6-8 ounces lump crab meat, picked through for shells 16-20 shrimp, de-veined and tails removed Pepper 1/2 cup dry white wine or chicken broth 2 pinches cayenne pepper 1 teaspoon turmeric 1/4 cup coarsely chopped flat leaf parsley 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 crab meat 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. Serve immediately. Serves 4.

Creamy Saffron Farfalle with Crab and Shrimp


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keyword: creamy
keyword: saffron
keyword: farfalle
keyword: shrimp
recipes for pasta
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(posted March 20, 2010)

from US

1 pound farfalle
pasta
Salt
1 cup
heavy cream
One 3-inch piece
lemon peel
1/4 teaspoon
saffron
2 tablespoons
butter
1 tablespoon extra virgin
olive oil
1
shallot, finely chopped
2 cloves
garlic, finely chopped
6-8 ounces
lump crab meat, picked through for shells
16-20
shrimp, de-veined and tails removed
Pepper
1/2 cup
dry white wine or chicken broth
2 pinches
cayenne pepper
1 teaspoon
turmeric
1/4 cup coarsely chopped
flat leaf parsley

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 crab meat 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. Serve immediately. Serves 4.



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