Ingredients
- Shrimp, peeled and deveined (reserve tails for stock)
- Jonah crab claw meat
- Pasta of choice
- White wine
- Heavy cream
- Shallot, finely diced
- Sherry
- Garlic, minced
- Paprika
- Smoked paprika
- O’Brickys Seafood seasoning (or your favorite seafood seasoning blend)
- Pasta water
- Grated Romano cheese
- Fresh Italian parsley, chopped
Instructions
- Prepare the Seafood Stock:
- In a small pot, simmer the reserved shrimp tails and crab claws with a little water to create a quick seafood stock. This will add a depth of flavor to your sauce.
- Strain the stock and set it aside.
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve some pasta water before draining.
- Sauté the Seafood:
- While the pasta cooks, heat some olive oil in a large skillet over medium heat.
- Sauté the shrimp until they are pink and opaque. Add the crab claw meat and heat through. Remove the seafood from the skillet and set aside.
- Make the Sauce:
- In the same skillet, sauté the diced shallot until translucent, then add the minced garlic and cook until fragrant.
- Deglaze the pan with white wine and a splash of sherry. Let it reduce slightly.
- Pour in the heavy cream, the prepared seafood stock, and a bit of the reserved pasta water to reach your desired sauce consistency.
- Season with paprika, smoked paprika, and O’Brickys Seafood seasoning. Let the sauce simmer until it thickens slightly.
- Combine Pasta and Seafood:
- Add the cooked pasta to the sauce, tossing to coat. If the sauce is too thick, add a little more pasta water.
- Gently fold in the cooked shrimp and crab meat, warming through.
- Finish and Serve:
- Serve the pasta in bowls, and finish each serving with a generous sprinkle of grated Romano cheese and a handful of freshly chopped Italian parsley.
