Ahh, my first post of the year. This day last year, this was my very first post: Sausage and Cheese Macaroni.
I’m having a hard time posting recipes because the lighting is bad whenever I take pictures now that it’s wintertime. And our kitchen lights also suck. I don’t use any fancy lighting or camera, just natural light and a point-and-shoot camera. I’m not at all good in the subject of photography to begin with anyway, haha! My recipes are piling up 😦
Let’s talk about this recipe now. Almost always, the crab clusters at the grocery store are already cooked so all you really need to do is heat them up. At the store, they are either frozen or thawed but kept cold on top of ice. Thawed crab kept in the coolest part of the fridge will stay good for 2 days, 3 days max but smell it first to make sure it hasn’t gone bad yet. If you don’t plan on making this recipe within 2 days after buying the crab, you need buy frozen crab and put it in the freezer when you get home. Thaw it out in the fridge overnight when you’re ready.
Crab meat is delicate so I don’t recommend you adding it to the pan to toss together with the pasta and sauce. Simply top the pasta with crab meat, breaking up the larger pieces with your fingers if you like.
Crab and Shrimp Bucatini
For the Crab and Shrimp
• ½ to ¾ lb shrimp, peeled & deveined
• 2 tsp olive oil
• ¼ tsp kosher salt
• freshly ground black pepper
• 1 lb or 2-3 snow crab clusters
1) Preheat oven to 400° F. Line a sheet pan with foil for easy clean up. Add shrimp to the pan, drizzle with oil, season with salt and pepper; toss to coat. Arrange the shrimp in a single layer on one side of the pan, then place the crab clusters on the opposite side.
2) Roast for 8 minutes, turning the crab clusters over halfway through.
3) The crab clusters cool down quickly so you can start to deshell them a couple of minutes after coming out of the oven. Leave the shrimp on the pan and put the crab meat in a bowl; set aside.
◘ tip: Start boiling the water for the pasta when you’re deshelling the last crab cluster.
For the Pasta
• 8 to 12 oz bucatini
• 1 tbsp kosher salt
1) Bring a pot of water to a boil over medium-high heat. Add salt and pasta, give it a stir. Cook to al dente according to package directions. Drain pasta.
◘ tip: Start making the sauce while the water for the pasta is coming up to a boil.
For the Sauce
• 1 tbsp olive oil
• 3 extra thick cut bacon strips, chopped
• 1 shallot, diced
• 2 garlic cloves, minced
• ½ tsp crushed red pepper
• 1 (700 g) bottle Mutti Tomato Puree with Basil
• ¼ cup heavy cream
• 2 tbsp sour cream
• 1 tsp kosher salt
• freshly ground black pepper
• 1 tbsp chives, chopped
• freshly grated Parmigiano-Reggiano cheese for serving
1) Heat oil in a large pan over medium-low heat. Add bacon and saute until bacon is cooked through but not to a crisp, about 8 minutes.
2) Add shallots, cook for 2 minutes. Add garlic and crushed red pepper, cook for 1 minute.
3) Reduce heat to low, pour in tomato puree and give it a stir. Let this come to a gentle bubble, about 4 minutes.
4) Add heavy cream, sour cream, salt, and pepper; give it a good stir. Simmer sauce for 5 minutes.
5) Add pasta, toss to coat. Add chives and toss again. Cook for 1 minute, then off the heat.
6) Add a serving to a bowl/dish, top with some shrimp and crab, garnish with chives. Serve with grated Parmigiano-Reggiano, if desired.