Shrimp & Crab Fresca Bucatini Recipe

Preheat and prepare tomatoes

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss halved cherry tomatoes with 1 tablespoon olive oil, a pinch of salt and pepper, and the minced garlic cloves. Spread cut-side up in a single layer.

Roast tomatoes for 18–22 minutes, until they are blistered and beginning to collapse and caramelize at the edges. Remove from oven and let cool slightly.

Reserve about 2 tablespoons of the roasted juices from the pan for the purée; scrape the rest of the tomatoes into a blender or food processor.

To the blender with roasted tomatoes, add tomato paste, chopped shallot, white wine, stock, lemon juice, lemon zest, red pepper flakes, sugar, basil leaves (if using), and the reserved pan juices. Blend until smooth or slightly textured, depending on preference.

Taste and season with 1/2 tsp salt and 1/4 tsp black pepper (adjust to taste). If the purée is too thick, add up to 2–4 tablespoons extra stock to reach a sauce-like consistency. Set aside and keep warm over very low heat or in a warm spot.

Place Ritz crackers in a food processor and pulse to fine crumbs (about 1.5 cups). In a bowl combine cracker crumbs, 1/4 cup grated Parmesan, garlic powder, smoked paprika, and breadcrumbs (if using). Mix thoroughly.

Set up a dredging station: one shallow bowl with 1/2 cup flour, one with the beaten egg, and one with the cracker crumb mixture.

Pat shrimp dry, season lightly with 1 tsp kosher salt and 1/2 tsp pepper and 1 tbs lemon juice. Dredge each shrimp in flour (shake off excess), dip into beaten egg, then press into the cracker crumb mixture to coat evenly. Place crusted shrimp on a wire rack while heating the pan.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add crusted shrimp in a single layer (work in batches if necessary). Cook 1.5–2 minutes per side, until golden-brown crust forms and shrimp are opaque. Transfer shrimp to a baking sheet and keep warm in a 200°F (95°C) oven while finishing the dish.

In the same skillet over medium heat, add 1 tablespoon butter. Add lump crab meat and gently warm for 1–2 minutes — do not break the lumps; just heat through. Season crab lightly with a pinch of salt, 1/2 tbs lemon juice, and a few grinds of pepper. Remove crab to a bowl and keep warm.

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and the bucatini and cook according to package directions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta.

In the same large skillet used for the shrimp (wipe out if necessary), melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Add chopped shallot (reserved from purée) if you have extra, or a small pinch of garlic powder, then add the baby spinach and sauté just until wilted, about 1–2 minutes.

Add the drained bucatini to the skillet with the wilted spinach. Pour in about 3/4 cup of the lemon-tomato purée and 1/4–1/2 cup reserved pasta water to create a silky sauce that coats the pasta. Toss gently over low heat for 1–2 minutes until pasta is well coated. Adjust consistency with additional pasta water as needed.

Gently fold the warmed lump crab into the sauced bucatini, being careful not to break the large pieces. Taste and adjust seasoning with salt, pepper, and an extra splash of lemon juice if desired.

Divide the bucatini and crab among serving plates or bowls. Arrange the Ritz-crusted shrimp on top (3 shrimp per serving). Spoon any extra lemon-tomato purée around the pasta for color and brightness.

Drizzle each serving with 1/2 tsp extra-virgin olive oil, sprinkle with chopped parsley and 1 tablespoon grated Parmesan, and serve with lemon wedges on the side.