Spicy and Creamy Seafood Pasta
Servings: 4
Ingredients
- 1½ large king crag legs, shelled and crab meat cut into 1 inch pieces
- 12 medium shrimp, peeled and deveined
- ½ lb calamari tubes and tentacles. Tubes cut into 1½ inch pieces
- 1 small tomato, diced
- 2 cups spicy tomato or arrabbiata sauce
- 4-5 garlic cloves, sliced
- ½ of fresno chili, seeds removed and chopped (optional)
- ¼ cup olive oil
- 1 tbsp butter
- ¼ cup heavy cream or half and half
- 3 tbsp grated parmesan cheese
- 9 oz fresh fettuccini pasta
Garnish
- grated parmesan cheese (optional)
- ½ cup basil leaves (optional)
Instructions
- Bring large pot of water to boil and cook pasta according to package instructions. Drain pasta and set it aside.
- Heat large skillet over medium-high heat and add olive oil and butter. When butter is completely melted, stir in garlic and fresno chili. (Do not burn garlic and chili)
- When garlic and fresno chili is well infused with olive oil and butter, stir in crab meat to the skillet first and cook for about 30 seconds then remove from skillet. Next add shrimp to the skillet and cook for 1-2 minutes or until it turns light pink then remove from skillet.
- Cook calamari in the skillet for one minute then add crab, shrimp, and tomatoes. Stir in pasta sauce, heavy cream and grated parmesan cheese. Let sauce simmer for 3-4 minutes under low heat.
- Transfer cooked pasta to the skillet and toss pasta to coat with sauce. Transfer pasta to a bowl and sprinkle grated parmesan cheese and add chiffonade basil leaves before serving.