Shrimp and Crab Pasta in White Wine Sauce

Shrimp and crab pasta in a white wine sauce is one of those elevated comfort meals that comes together fast and always makes for a satisfying and delicious meal.

 

Essentially this shrimp and crab dish is the lighter version of the Fra Diavolo spicy shrimp and crab pasta recipe but instead of the spicy red tomato sauce, this shrimp and crab recipe uses white wine sauce. Still tons of flavor and delicious.

 

 

The white wine crab sauce is light and perfect for Spring or summer. The spicy white wine sauce is perfect for those that love the natural flavors of crab and shrimp. The recipe uses simple ingredients for an easy pasta dish and can be make with spaghetti or linguine or even angel hair.

Lots of lemon, garlic and pepper flakes compliment the seafood flavors in a delicious white wine broth that’s so good you may want to make some crispy garlic bread to scoop it up.

 

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Shrimp and Crab Pasta in White Wine Sauce

Ingredients

• 1/4 cup olive oil
• 1 shallot, chopped
• 3 garlic cloves, chopped
• 2 tsp crushed red pepper flakes
• 16 oz pasta
• 1 lb shrimp, peeled and deveined
• 1 lb lump crab meat
• 1/2 cup white wine
• 1/4 cup vegetable stock
• 1 lemon, juiced
• 1/4 cup fresh Italian parsley, chopped
• salt and pepper to taste

 

Directions

1. Cook pasta according to the package instructions. Drain and set aside.
2. In a large sauté pan heat oil over medium heat. Add shallots and cook 3-5 minutes until fragrant and translucent. Add garlic  and pepper flakes and cook another 1-2 minutes.
3. Season the shrimp with salt and pepper and add them to the pan. Cook until the shrimp have turned pink. Remove from the pan and set aside.
4. Next, add wine, broth and lemon juice to the pan and season with salt and pepper. Raise the mixture to boil then reduce to a simmer.
5. Add shrimp back to the pan and fold in the cooked pasta. Now also add the crab and gently mix in the pan. Cook for 2-3 minutes to warm up the crab. Add parsley, toss and serve immediately.

 

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