Ingredients
4
4 servings
- •1 (16 ounce) package bow-tie pasta
- •3 tablespoons butter, divided
- •1 tablespoon finely diced shallot
- •2 cups heavy whipping cream
- •½ cup dry white wine (such as Chardonnay)
- •cayenne pepper
- •2 pinches saffron
- •salt and ground black pepper to taste
- •1 pound uncooked shrimp - peeled, deveined, and tails removed
- •½ pound cooked lobster meat
- •½ pound cooked lump crabmeat
- •lemon, juiced
Instructions
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, add 1 tablespoon butter, and stir. Set aside and keep warm.
- Melt remaining butter in a large saucepan over medium heat. Add shallot and cook until softened, about 1 minutes. Add cream and wine and bring to a boil. Add cayenne pepper, saffron, salt, and black pepper. Reduce heat to a low simmer for 10 minutes; sauce will not thicken.
- Heat a frying pan over medium heat. Add shrimp and cook until opaque, 3 to 5 minutes. Add lobster and crab and cook until heated through, about 2 minutes more. Season lightly with salt and black pepper.
- Add seafood combination to the pot with the sauce and stir. Add lemon juice and simmer over low heat 10 minutes more.
- Serve cooked pasta in individual bowls with 2 ladles of sauce on top. Fold sauce gently into pasta and top with a dash of black pepper.
Nutritional Facts
Per 4 servings
- Calories: 1116
- Carbohydrate: 91g
- Fat: 57g
- Fiber: 5g
- Protein: 58g
- Sugar: 4g
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