RECIPE

Creamy Saffron Farfalle with Crab and Shrimp

Cover pasta with a creamy saffron sauce and fruits of the sea for an easy and elegant meal.

Ingredients

  • 1 pound farfalle pasta
  • Salt
  • 1 cup heavy cream
  • One 3-inch piece lemon peel
  • 1/4 teaspoon saffron
  • 2 tablespoons butter
  • 1 tablespoon extra virgin olive oil (EVOO)
  • 1 shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 6-8 ounces lump crabmeat, picked through for shells
  • 16-20 shrimp, deveined and tails removed
  • Pepper
  • 1/2 cup dry white wine or chicken stock
  • 2 pinches cayenne pepper
  • 1 teaspoon turmeric
  • 1/4 cup flat leaf parsley, coarsely chopped

Preparation

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente; drain.

In a small saucepan, bring the cream, lemon peel and saffron to a low boil over medium-low heat. Turn off the heat and let the saffron steep for 10 minutes.

In a large skillet, heat the butter and EVOO, one turn of the pan, over medium heat. Stir in the shallot and garlic for 1 minute, then add the crabmeat and shrimp; season with salt and pepper. Cook until the shrimp are pink and just firm, 3-4 minutes. Stir in the wine.

Discard the lemon from the cream and pour over the seafood. Stir in the cayenne and turmeric. Add the pasta and toss. Top with the parsley.

What's Fresh from @RachaelRay

Rachael Ray