Shrimp And Crab Penne Rigate Pasta Recipe

16. Apr, 2010 2 Comments

Preparation time: 20 minutes
Cooking time: 5 minutes
Servings: 4 – 6

For Shrimp And Crab Penne Rigate Pasta Recipe

Ingredients

For the dish

25 31/40 shrimp peeled
340 g of Penne Rigate pasta
2 garlic cloves
227 grams of Alaska pollock flavored king crab
1 knob of butter
1 tbs of olive oil
2 French onions
A few strands of chives and garlic (keep half for presentation)
1/4 cup of blond beer

For the Steph Alfredo sauce

37 g of flour
1 tbs of butter
2 cups of milk
1/8 cup of Parmesan cheese
1/4 cup of Cheddar cheese
1/4 cup of Swiss cheese
1 tbs of olive oil
1 tsp of garlic powder
1 tsp of dried parsley
1 pinch turmeric
A little pepper

Directions

For the sauce

1. In a saucepan melt the butter and flour to make a roux.
2. Add oil, garlic powder, parsley, turmeric and a little pepper to the mixture.
3. Add the milk and whipped by simmering.
4. Gradually add cheese to the sauce still very low heat.

For the dish

1. Cook pasta for about 11 minutes for al dente result.
2. In a hot frying pan, add a little olive oil and butter to cook the shrimp and crab.
3. In the middle of cooking, or when the shrimp begin to turn pink, add the beer.
4. Add the onion and garlic.
5. Add salt and pepper as needed.
6. Mix pasta and sauce in the same bowl.
7. Then you can serve on a plate on top and add the seafood, chives and garlic with a drizzle of olive oil.