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Italian Shrimp and Crab Pasta Recipe

Recipe by Pedro M. A. Neves

This Italian Shrimp and Crab Pasta Recipe combines fresh shellfish with al dente pasta in a light white wine and garlic sauce. The dish brings together the delicate sweetness of crab with the tender texture of shrimp, finished with fresh parsley and a squeeze of lemon. It's an elegant yet straightforward preparation that honors the quality of the seafood.

Ingredients

• 400g dried linguine or spaghetti
• 300g large shrimp (16-20 count), peeled and deveined
• 250g lump crab meat, picked over for shells
• 60ml extra virgin olive oil
• 6 cloves garlic, minced
• 180ml dry white wine (Pinot Grigio or Vermentino)
• 120ml seafood or chicken stock
• 30g fresh flat-leaf parsley, chopped
• 2 lemons
• 1 teaspoon red pepper flakes
• Salt and freshly ground black pepper to taste
• 30g unsalted butter

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the linguine and cook until al dente, about 9-10 minutes, stirring occasionally. Reserve 240ml of pasta water before draining.

2. While pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, stirring constantly for 30-45 seconds until fragrant but not browned.

3. Increase heat to medium-high and add the shrimp to the skillet. Cook for 1-2 minutes per side until they just begin to turn pink, then remove them to a clean plate using a slotted spoon.

4. Pour the white wine into the skillet, scraping the bottom with a wooden spoon to deglaze. Reduce the wine by half, about 2-3 minutes, until it concentrates slightly.

5. Add the seafood stock and return the shrimp to the skillet. Gently fold in the crab meat, being careful not to break up the lumps. Simmer for 2-3 minutes until shrimp are fully cooked through and crab is heated.

6. Add the cooked pasta directly to the skillet along with 120ml of the reserved pasta water. Toss everything together over medium heat for 1-2 minutes until the pasta is well coated. If needed, add more pasta water to achieve a silky consistency.

7. Remove the skillet from heat and stir in the butter and juice of one lemon until the butter melts and emulsifies into the sauce. Season with salt and black pepper to taste.

8. Divide the pasta among four warmed bowls. Top each portion with fresh parsley and a thin slice of lemon. Drizzle with additional olive oil if desired and serve immediately.

Substitutions

• Substitute bay scallops (150g) for the crab meat for a different shellfish combination
• Use gluten-free pasta for those with celiac disease, adjusting cooking time according to package directions
• Replace white wine with additional seafood stock plus 15ml white vinegar for alcohol-free preparation
• Substitute butter with additional extra virgin olive oil for a vegan-friendly version (omit crab for fully plant-based)

Tips

• Do not overcook the shrimp and crab; they continue cooking slightly after removal from heat. Cook shrimp until just opaque to keep them tender and sweet.
• Use freshly squeezed lemon juice rather than bottled for brighter, more complex acidity that balances the richness of the seafood.
• Reserve pasta water before draining; its starch helps emulsify the sauce and coats the pasta evenly with flavor.
• Purchase crab meat from a reputable fishmonger or seafood counter and use within one day for the best flavor and texture.

This style of pasta is rooted in Italian coastal traditions, particularly in regions like Sicily and the Amalfi Coast where fresh seafood is abundant. The preparation reflects the Italian principle of letting high-quality ingredients shine through simple technique, with minimal interference to preserve the natural flavors of the sea.

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