Tale Of The Whale Seafood Pasta Recipe

Bring a large pot of water to a rolling boil. Add 1 tsp kosher salt. Cook the chosen pasta (8 oz) according to package directions until al dente. Reserve 1 cup pasta cooking water, then drain and set aside.

Pat chosen proteins dry with paper towels. Season shrimp, scallops and fish fillet lightly with 1/2 tsp salt and 1/2 tsp black pepper. For crabmeat, check for shell pieces and gently fold with a pinch of salt and pepper.

Heat 2 tbs olive oil in a large skillet over medium-high heat. Cook shrimp (8 oz) 1–2 minutes per side until opaque and pink; remove to a plate. Sear scallops (6 oz) 1.5–2 minutes per side until a golden crust forms; remove. For fish fillet (6–8 oz), sear 3–4 minutes per side (depending on thickness) until fish flakes easily; remove. If using pre-cooked crabmeat, add it briefly at the end of sauce heating just to warm. If using lump crab, fold in at finish to avoid breaking.

Keep cooked seafood warm on a plate tented with foil while you finish the sauce.

Make the sauce

Heat 2 tbs olive oil in a saucepan over medium heat. Add diced onion and cook 5–6 minutes until softened. Add 4 cloves minced garlic and cook 30 seconds until fragrant. Stir in 1 tbs tomato paste and cook 1 minute. Add 28 oz crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp sugar (optional), 1 tsp salt and 1 tsp red pepper flakes (optional). Bring to a gentle simmer, reduce heat to low and simmer 10–15 minutes, stirring occasionally. Taste and adjust salt and pepper.

If sauce is too thick, stir in up to 1/2 cup reserved pasta water to reach desired consistency. Fold in cooked seafood (shrimp, scallops) just to heat through for 1 minute; add crabmeat at the very end to warm gently.

Make a roux and sauce

In a saucepan over medium heat, melt 3 tbs butter. Add 4 cloves minced garlic and cook 30 seconds. Sprinkle in 2 tbs flour and whisk continuously for 1 minute to form a blond roux. Slowly whisk in 1 cup milk and 1 cup heavy cream, bringing the mixture to a gentle simmer until slightly thickened, 3–5 minutes.

Whisk in 3 tbs grated Parmesan, 1 tsp salt, 1 tsp black pepper and 1 tsp lemon juice (optional). If sauce is too thick, loosen with up to 1/2 cup reserved pasta water. Fold in cooked seafood gently to coat and warm through; add crabmeat at the end to preserve texture. Stir in 2 tbs chopped parsley.

Make the sundried tomato pesto and finish

In a food processor, combine 1 cup drained sundried tomatoes, 1 cup fresh basil, 3 tbs pine nuts, 1 clove garlic and 3 tbs olive oil. Pulse to a coarse paste. Transfer to a saucepan and stir in 1 cup heavy cream and 3 tbs grated Parmesan. Warm over low heat until slightly thickened, 3–4 minutes. Season with salt and pepper to taste.

If needed, thin with up to 1/4–1/2 cup reserved pasta water. Gently fold in cooked seafood to coat and warm; add crabmeat at the end and stir carefully to keep lumps intact. Finish with 2 tbs chopped parsley.

Make the cajun cream

In a skillet over medium heat, melt 2 tbs butter with 1 tbs olive oil. Add 1 finely chopped shallot and cook 2–3 minutes until soft. Add 3 cloves minced garlic, 2 tsp Cajun seasoning and 1 tsp smoked paprika and cook 30 seconds. Stir in 1 tbs tomato paste and 1 tbs white wine (or seafood stock) and cook 1–2 minutes to combine.

Pour in 1 cup heavy cream and simmer gently 3–5 minutes until slightly thickened. Stir in 2 tbs grated Parmesan, 1 tsp salt and 1 tsp black pepper. Thin with up to 1/4 cup reserved pasta water if necessary. Toss in cooked seafood to coat and warm; add crabmeat at the end to keep texture intact. Finish with 2 tbs chopped parsley and a squeeze of lemon if desired.

Return the drained pasta to the pot or a large warmed bowl. Spoon 1 1/2 to 2 cups of your chosen sauce over the pasta (adjust quantity to taste). Toss gently to combine, adding reserved pasta water a tablespoon at a time if needed to loosen the sauce and help it cling to the pasta.

Plate the pasta, arrange the warmed seafood (shrimp, scallops, and/or fish fillet slices) on top. Gently place jumbo lump crabmeat on top last so it stays in flakes.

Garnish with 2 tbs chopped parsley, 2 tbs grated Parmesan, cracked black pepper to taste and a lemon wedge. Serve immediately with the side salad (mix greens, cherry tomatoes, cucumber and drizzle with 2 tbs vinaigrette).