Shrimp and Crab Fettuccine


Description

Is this a crab fettuccine recipe or a prawn fettuccine recipe? Perhaps both! Shrimp and crab fettuccine is the name for this simple and tasty dish. So, what is fettuccine? It is pasta cut into ribbons, relatively thick and wide, approximately 10 inches in length and ¼ inches in width. We take this pasta, add some prawn and get a prawn fettuccine pasta, however we don’t stop there, we add some crab, add cherry tomatoes, fresh rocket and crunchy pine nuts, rocket leaves, some oil and garlic paste to end up with a seriously tasty recipe.

For this recipe, make sure that you always use the freshest ingredients to get the most delicious result. The recipe is not too complicated and can be a healthy choice to include in your special dishes to try. The only problem? Once you try it, you will probably want to make it time and time again.

If you love seafood and pasta, then this crab & tiger prawn fettuccine recipe, then this recipe should be at the top of your agenda, so think of an excuse to make it. Whether it is dinner that you are making for your family, friends or perhaps just yourself, then go ahead, you will not be disappointed!

Ingredients

500g fettuccine, fresh (if using dried allow extra cooking time according to pack instructions)

For the sauce:
200ml vegetable stock
50g butter, cubed
24 tiger prawns, raw, shelled, deveined and seasoned
1 red chilli, sliced
1 lemon, juiced
20g garlic purée
Fresh parsley, chopped
12 cherry tomatoes, ripe, sliced in half
200g white crab meat
40g fresh rocket leaves
40g pine nuts, lightly toasted
Extra virgin olive oil
Salt and freshly cracked black pepper

Directions

Bring a large pan of salted water to the boil, in preparation for the pasta.

Meanwhile, heat the vegetable stock in a separate pan and whisk in the butter to make an emulsion. Set to one side until required.

Place a frying pan over a high heat and add a generous dash of olive oil. Once the oil is nice and hot add the prawns to the pan and sauté, turning over after 30 sec until they're juicy and pink. Add the garlic purée, sliced chilli and a good squeeze of lemon juice to the pan followed by 50ml of the vegetable emulsion. Simmer for 1 min until reduced.

Cook the pasta in the pan of boiling water for 2-3 min if fresh, or according to packet instructions if dry. Strain and place the pasta into the prawn pan, mixing thoroughly. Season to taste, then add the cherry tomatoes and chopped parsley.

To serve, put the pasta in a bowl and cover with the fresh white crab meat, rocket and pine nuts. Add a squeeze of lemon juice and a drizzle of olive oil, then serve with crusty bread.

Enjoy!

Comments

  • No comments found.