Better than any seafood pasta I've had in any restaurant! Lobster, crab, and shrimp make this savory dish a crowd pleaser. Serve with sliced French bread.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
1116 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Add seafood combination to the pot with the sauce and stir. Add lemon juice and simmer over low heat 10 minutes more.
Step 5
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.
Ingredients
2 cups heavy whipping cream
salt and ground black pepper to taste
3 tablespoons butter, divided
lemon, juiced
Cayenne pepper
½ cup dry white wine (such as Chardonnay)
½ pound cooked lump crabmeat
1 pound uncooked shrimp - peeled, deveined, and tails removed
