I haven’t had seafood spaghetti this good in any place! This savory dish is a crowd pleaser thanks to the lobster, crab, and shrimp. Serve with French bread slices.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (16 ounce) package bow-tie pasta
- 3 tablespoons butter, divided
- 1 tablespoon finely diced shallot
- 2 cups heavy whipping cream
- ½ cup dry white wine (such as Chardonnay)
- cayenne pepper
- 2 pinches saffron
- salt and ground black pepper to taste
- 1 pound uncooked shrimp – peeled, deveined, and tails removed
- ½ pound cooked lobster meat
- ½ pound cooked lump crabmeat
- lemon, juiced
Instructions
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, add 1 tablespoon butter, and stir. Set aside and keep warm.
- Melt remaining butter in a large saucepan over medium heat. Add shallot and cook until softened, about 1 minutes. Add cream and wine and bring to a boil. Add cayenne pepper, saffron, salt, and black pepper. Reduce heat to a low simmer for 10 minutes; sauce will not thicken.
- Heat a frying pan over medium heat. Add shrimp and cook until opaque, 3 to 5 minutes. Add lobster and crab and cook until heated through, about 2 minutes more. Season lightly with salt and black pepper.
- Add seafood combination to the pot with the sauce and stir. Add lemon juice and simmer over low heat 10 minutes more.
- Serve cooked pasta in individual bowls with 2 ladles of sauce on top. Fold sauce gently into pasta and top with a dash of black pepper.
- Adding any other shellfish is fine, but the textures and sweet flavors of the lobster, crab, and shrimp are what really complement this dish.
Nutrition Facts
| Calories | 1116 kcal |
| Carbohydrate | 91 g |
| Cholesterol | 434 mg |
| Dietary Fiber | 5 g |
| Protein | 58 g |
| Saturated Fat | 34 g |
| Sodium | 735 mg |
| Sugars | 4 g |
| Fat | 57 g |
| Unsaturated Fat | 0 g |
Reviews
OMG! step # 4 is way too long to continue to heat seafood! Flavor is good if you add 4 cloves of sautéed diced garlic, and tarragon but unless you like rubber shrimp or lobster, do NOT cook for 10 more minutes! Everything is hot – so just blend it and let the flavors meld for a bit.
this dish took time to make, the shrimp was cooked too much, and the dish had no taste at all, I ended up tossing it out,