Spaghetti with blue crab and shrimp

Spaghetti with blue crab and shrimp—an exquisite pasta dish with a rich, oceanic flavor.

Tender crab meat and juicy shrimp simmer in a fragrant tomato bisque with a hint of chili spice, infusing the dish with deep flavor. The result is both delicate and vibrant, with a velvety sauce texture and a distinctive aftertaste.

Preparation Time

60+ mn

Difficulty

Medium difficulty

CAL

500+ calories

Type of Food

Main dish

Goes with

Mineral water Borjomi

Recipe author

Sergey Remizov

Ingredients

Blue crab

1 piece

Shrimp

60 gram

garlic

10 gram

Shallots

20 gram

chili pepper

15 gram

Salt

5 gram

Ground black pepper

10 gram

Fresh basil

50 gram

Tomatoes in their own juice

150 gram

Spaghetti

100 gram

Bisque sauce

30 milliliter

Cherry tomatoes

60 gram

step

Boil the blue crab in salted water until cooked through, let it cool, and carefully remove the meat from the shell, discarding any cartilage. Set aside the shell and claws—they’ll be needed for serving.

Prepare the remaining ingredients: peel the shrimp, chop the garlic and shallots, and rinse the basil and cherry tomatoes.

step

Combine the crab meat with the peeled shrimp. Sauté the garlic and shallots in olive oil until fragrant, add the seafood, pour in the white wine, and let it reduce.

step

Add the cherry tomatoes, dried chili peppers, black pepper, and tomatoes in their own juice. Simmer the sauce until it thickens and develops a rich flavor.

step

Add the spaghetti, cooked al dente, pour in the bisque sauce, and add fresh basil and a little olive oil. Mix thoroughly, season to taste with salt and pepper, heat through, and prepare to serve.

step

Using tongs, place the prepared pasta into a deep plate, shaping it into a neat nest.

Top with the seafood, cherry tomatoes, and sauce from the pan, ensuring each serving is equally generous.

Serve

Garnish with the blue crab’s shell and claws, drizzle with olive oil, and sprinkle with oregano.

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