PASTA WITH SOFT SHELL CRABS
Provided by Food Network
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a very deep skillet or broad saucepan, warm oil, garlic, and chile flakes over low heat; do not let garlic brown. When garlic is soft, at least 5 minutes, add crabs (keep heat low to medium low; liquid in pan should barely bubble) and cover. Meanwhile, bring a large pot of water to a boil and salt it.
- Let the crabs cook until they give up all their liquid and become firm, about 15 minutes. When crabs are almost done, begin cooking pasta. When crabs are done, use tongs to remove them and hold them while cutting up with scissors. Return to pan.
- Drain pasta when it is barely tender, a little short of how you'd want to eat it, reserving some cooking water. Add pasta to crabs and toss together over medium heat with pan juices and black pepper, adding some cooking water and a little more oil if necessary. (The amount of each will depend on how much more cooking the pasta needs, and how much liquid the crabs exuded.) Add parsley, taste and adjust seasoning as necessary. When pasta is perfectly cooked, serve.
LADY ATHENA'S ROCKIN' CRAB SHELL PASTA
Recently acquainted with Athena Lee - a great drummer, a reality TV celebrity and a business woman, I created a recipe for her... a Crab Shell Pasta!
Provided by Francine Lizotte
Categories Pasta
Time 30m
Number Of Ingredients 16
Steps:
- 1. In a large pot filled with boiling salted water, add pasta and cook according to package instruction. Drain and set aside.
- 2. In a deep skillet over medium heat, add oil and butter. When hot and melted, add shallot and sauté for 2 minutes. Add garlic and sauté for 1 minute. Add roasted red pepper and basil; sauté for 1 ½ to 2 minutes. Pour wine and reduce to half. Pour cream, stir and when it starts to simmer, add crab meat. When back to simmer, reduce heat to low and add cooking sherry, hot paprika, white pepper, sea salt and cheese. Stir and let simmer for 2 minutes.
- 3. Add pasta and stir until well coated. Sprinkle with parsley and stir. Serve into warm bowl and sprinkle more cheese if desired. Makes 4 servings.
- 4. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=mKnjZfac7QI
CRAB SHELL PASTA
Packed with flavor with a nice creamy sauce, this is an amazing dish to enjoy anytime! VIDEO https://youtu.be/mKnjZfac7QI
Provided by CLUBFOODY
Categories Canadian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large pot filled with boiling salted water, add pasta and cook according to package instruction. Drain and set aside.
- In a deep skillet over medium heat, add oil and butter. When hot and melted, add shallots and sauté for 2 minutes. Add garlic and sauté for 1 minute. Add roasted red pepper and basil; sauté for 1 ½ to 2 minutes. Pour wine and reduce to half. Pour cream, stir and when it starts to simmer, add crab meat. Bring back to simmer, reduce heat to low and add cooking sherry, hot paprika, white pepper, sea salt and cheese. Stir and let simmer for 2 minutes.
- Add pasta and stir until well coated. Sprinkle with parsley and stir. Serve into warm bowl and sprinkle more cheese if desired. Makes 4 servings.
Nutrition Facts : Calories 488, Fat 29.2, SaturatedFat 16.1, Cholesterol 89.2, Sodium 439, Carbohydrate 43.9, Fiber 2, Sugar 1.8, Protein 8.6
PASTA ATHENA
Make and share this Pasta Athena recipe from Food.com.
Provided by spicyperspective
Categories < 15 Mins
Time 13m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, boil salted water and cook the pasta as directed on the box. Meanwhile, heat a LARGE skillet to medium-high heat.
- Add oil and butter. Once melted, add the garlic and shrimp. *If you like a thick cream sauce, sprinkle the shrimp with 2 tsps. flour before adding them to the skillet.
- Cook about one minute, then add the wine and cream. Toss and cook another minute, then add olives and tomatoes. Cook another minute or two.
- Finally, mix in the strained pasta and spinach leaves. Remove from heat once the spinach wilts. Salt and Pepper to taste. (Season carefully, the olives and feta add a lot of salt!).
- Divide onto plates and top with feta cheese.
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