Ingredients
– 8 oz spaghetti or linguine
– 1 lb large shrimp, peeled and deveined
– 1 cup lump crab meat
– 3 cloves garlic, minced
– 1 small onion, finely chopped
– 1/2 cup white wine (optional)
– 1 cup cherry tomatoes, halved
– 1/2 cup heavy cream
– 1/4 cup fresh parsley, chopped
– 1/2 tsp red pepper flakes (adjust to taste)
– Olive oil
– Salt and pepper to taste
– Lemon wedges for serving
Equipment Needed
– Large pot for boiling pasta
– Skillet or frying pan
– Colander for draining pasta
– Wooden spoon or spatula
– Chef’s knife and cutting board
– Measuring cups and spoons
– Tongs (for serving)
Step-by-Step Instructions
To start, bring a large pot of salted water to a boil and cook your pasta according to the package instructions until al dente. I love the texture of spaghetti in this recipe, but linguine works just as beautifully. As the water begins bubbling away, it’s time to sauté some aromatics! In a skillet, heat a good drizzle of olive oil over medium heat and toss in the chopped onions and minced garlic. You’ll know it’s ready when your kitchen is enveloped in that delightful garlic aroma—this is my favorite part of the process. (See the next page below to continue steps…)