Lump Crab And Shrimp Capellini Gfp Recipe
Signature 'crab-rosa' sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Seafood
Sauce
Method
Pasta
- 1
Cook the Capellini
In a large pot of boiling salted water, add the capellini pasta and cook according to package instructions until al dente. Drain and set aside.
Seafood
- 2
Prepare the Seafood
In a skillet over medium heat, add a tablespoon of olive oil. Once hot, add the shrimp and cook until pink and opaque, about 3-4 minutes. Remove from the skillet and set aside. In the same skillet, add the lump crab meat and cook for 2 minutes just to warm it up. Remove and set aside with the shrimp.
Sauce
- 3
Make the Sauce
In the same skillet, add the remaining tablespoon of olive oil and the minced garlic. Sauté for about 1 minute until fragrant. Add the crushed red pepper flakes, heavy cream, and tomato sauce, stirring well to combine. Allow the sauce to simmer for about 5 minutes, reducing slightly.
- 4
Finish the Sauce
Stir in the grated Parmesan cheese, salt, and black pepper. Add the cooked shrimp and crab meat to the sauce, mixing gently to coat. Cook for an additional 2-3 minutes until everything is heated through.
Assembly
- 5
Combine and Serve
Add the cooked capellini to the sauce and gently toss to combine. Remove from heat and stir in the fresh basil. Serve immediately, garnished with additional Parmesan cheese if desired.
