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Creamy Saffron Farfalle with Crab and Shrimp

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Posted on 2009-03-28

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Creamy Saffron Farfalle with Crab and Shrimp 4767 views
3.50 avg rating
2 votes


Delicate pasta filled with a bounty of seafood, the perfect combination for your Lenten menu


1 pound farfalle pasta
1 cup heavy cream
One 3-inch piece lemon peel
1/4 teaspoon saffron
2 tablespoons butter
1 tablespoon extra virgin olive oil (EVOO)
1 shallot, finely chopped
2 cloves garlic, finely chopped
6-8 ounces lump crabmeat, picked through for shells
16-20 shrimp, deveined and tails removed
1/2 cup dry white wine or chicken broth
2 pinches cayenne pepper
1 teaspoon turmeric
1/4 cup coarsely chopped flat leaf parsley


1. Bring a large pot of water to a boil. Add the pasta and cook until al dente; drain and set aside.

2. Place a small saucepan over medium-low heat. Bring cream, lemon peel and saffron to a low boil. Remove from heat and allow the saffron steep for 10 minutes.

3. In a large skillet, heat the butter and olive oil. Add shallot and garlic and stir for one minute. Add crabmeat and shrimp and season with salt and pepper. Cook for 3-4 minutes until shrimp are pink and just firm. Stir in the wine.

4. Remove lemon from the cream and our over the seafood. Stir in cayenne and turmeric. Toss with pasta and top with parsley. Serve immediately. Serves 4.

Author Comments

This delicate yellow pasta is filled with a bounty of seafood, making it the perfect combination for your Lenten menu.


You need to add a "P" to the 8th word in line 4. of "The Creamy Safron Farfelle".
Bob on 2011-04-21

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