Fishermans Catch Pasta

Fisherman’s Catch Pasta

Fisherman’s Catch Pasta

45 minutes

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Details
  • Serving Size:   4
  • Weight Watchers:   15 Points
Cuisine
  • side dish
  • lunch
  • main course
  • main dish
  • dinner
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Ingredients
  • 1/2 cup sliced onion
  • 2 tablespoons minced garlic
  • 1/4 cup unsalted butter
  • 2 tablespoons olive oil
  • 6 ounces clam juice
  • 3/4 cup dry white wine, such as Sauvignon Blanc
  • 2 cups diced, seeded tomato
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon red chili flakes
  • 2 tablespoons fresh lemon juice
  • 1/2 pound medium, raw, wild American shrimp
  • 1 pound lump crab meat
  • 6 cups cooked spaghetti or penne (9 ounces dry)
  • 2 tablespoons sliced fresh basil
  • 1/2 cup grated Parmiggiano Reggiano cheese
  • 1/4 cup chopped fresh Italian parsley
  • GARNISH
Instructions

In a large skillet over medium heat, heat the oil and 1 tablespoon of the butter. Saut the onions and garlic until softened.

Raise the heat to medium-high and add the clam juice and 1/2 cup wine. Simmer to reduce by half.

Add the tomatoes, salt, pepper, chili flakes, lemon juice, shrimp, and remaining wine and simmer for 5 minutes until the shrimp are firm and pink.

Add the crab and remaining butter and briefly heat through.

Meanwhile, cook the pasta in boiling salted water.

Drain and toss with olive oil and basil.

TO SERVE

In each bowl, place 1/4 of the pasta. Top the pasta with 1/4 of seafood sauce. Dust with the Parmesan and chopped parsley.

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