Curried Crab and Shrimp Pasta recipe

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Ingredients

1 (12 ounce) package fusilli pasta
½ cup salted butter
1 small onion, finely chopped
4 cloves garlic, chopped
½ cup chopped fresh parsley
2 teaspoons curry powder, or to taste
¾ pound uncooked medium shrimp, peeled and deveined
½ pound fresh crabmeat, well drained
1 cup heavy cream
2 tablespoons freshly grated Parmesan cheese
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley

Nutrition Info

546.6 calories
carbohydrate: 44.6 g
cholesterol: 189.7 mg
fat: 32.5 g
fiber: 2.6 g
protein: 20.9 g
saturatedFat: 19.6 g
servingSize: -
sodium: 484.8 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain well and transfer to a serving bowl and keep warm.

  2. While pasta is cooking, melt butter in a large skillet over medium heat. Add onion, garlic, and 1/2 cup parsley, cook until onion is tender and has turned translucent, about 5 minutes.

  3. Stir in curry powder. Add shrimp and crabmeat. Cook and stir for 4 minutes. Stir in cream, Parmesan, salt, and pepper. Bring to a gentle boil and cook until sauce thickens, 2 to 3 minutes. Pour sauce over pasta and toss to coat. Garnish with remaining parsley.

Recipe Yield

6 servings

Recipe Note

My good friend Gabbi, who's from India, and I were trying to create a fusion dish with curry and pasta. This is what we came up with. Those of you who love curry will particularly enjoy this sublime sauce.

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