Farfalle with Crab and Shrimp

Farfalle with Crab and Shrimp


4 servings.

  • 1 pound farfalle pasta

  • Salt (about 2 tsp. for cooking water)

  • 1 cup heavy cream

  • One 3-inch piece lemon zest

  • 1/4 teaspoon saffron re-hydrated in tbsp of warm water

  • 2 tablespoons butter

  • 1 tablespoon extra-virgin olive oil

  • 1 shallot, finely chopped

  • 2 cloves garlic, finely chopped

  • 6 to 8 ounces lump crab meat, picked through for shells

  • 16 to 20 shrimp, deveined and tails removed

  • Pepper

  • 1/2 cup dry white wine or chicken broth

  • 1 teaspoon turmeric

  • 1/4 cup coarsely chopped flat-leaf parsley


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

  2. In a small saucepan, bring the cream, lemon peel and saffron to a low boil over medium-low heat.

  3. Turn off the heat and let the saffron steep for 10 minutes.

  4. In a large skillet, heat the butter and olive oil, over medium heat. Stir in the shallot and garlic for 1 minute, then add the crab meat and shrimp; season with salt and pepper.

  5. Cook until the shrimp are pink and just firm, 3 to 4 minutes.

  6. Stir in the wine.

  7. Discard the lemon from the cream and pour over the seafood.

  8. Stir in the cayenne and turmeric.

  9. Add the pasta and toss. Top with the parsley.

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