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Shrimp and Crab Bucatini

Ingredients: 

Bucatini & Shrimp Pasta:

6 oz butter -- unsalted

6 cloves garlic -- minced

3 tbsp lemon juice -- freshly squeezed

 1/2 cup shallots or onion -- finely chopped or minced

1/4 tsp lemon zest – grated (or preserved lemon

1/4 cup arugula or parsley -- minced

Kosher salt

1/4 tsp red pepper flakes

 4 cups pasta – bucatini, capellini or linguini

1 1/2 lbs cooked shrimp -- size 9/12 peeled & deveined*

½ cup dry white wine -- optional

1 cup pasta water -- reserved water from cooked pasta olive oil -- as needed

 

Blackened Shrimp:

2 lbs large fresh raw shrimp -- peeled & deveined

1/2 cup unsalted butter -- melted

1 tsp cayenne pepper

1 tsp ground black pepper

1 tsp kosher salt

1 tsp dry thyme leaves

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp smoked paprika

 

Crab Cake:

1lb jumbo lump crab

2 egg whites

¼ cup mayo

1 tbs mustard (Dijon or Creole)
½ tsp blackened seafood seasoning

½ tsp crab boil, liquid

½ tsp garlic powder

½ tsp black pepper

Salt to taste

Juice of 1 lemon

1/8 cup chopped green onions

¼ cup panko

 

 

Directions: 

Bucatini & Shrimp Pasta:

In a large pan cook butter over medium heat until frothy, add in shallots and cook until toasted. Add in garlic. Add lemon juice, lemon zest and arugula. Taste and season with salt and red pepper flakes. Add cooked pasta and cooked shrimp* and toss. Add wine to pan to add moisture, which is optional. Serve topped with Parmesan cheese.

 

Blackened Shrimp:

Rinse shrimp with cold running water and pat dry. Your seasonings will stick better and you will get a better blackening if your shrimp are dry and slightly tacky to the touch. In a small mixing bowl, combine all spices and whisk to combine- adjust seasoning to your taste. Coat shrimp in seasonings, get both sides and cover surface but do not apply too thick.

 

If skillet blackening, pre-heat a large cast iron skillet over medium heat. Add half the melted butter, and allow to brown slightly. Add half of the shrimp and allow to cook on one side for 3 minutes before turning and browning other side. Transfer to a warm dish to keep while using remaining butter to complete the next batch.

 

If oven blackening, preheat oven to 375˚F, arrange shrimp on a wire rack above a cookie sheet. Brush both sides of shrimp with melted butter. Bake no longer than 7 minutes. Serve immediately.

 

Crab Cake:

Drain & pick crab. Whisk together egg whites, mayo, mustard, lemon juice, crab boil and all the dry seasonings.  Fold in crab and green onion, add panko. Set in refrigerator for 20 minutes. Shape crab cakes and gently coat in panko/andouille crust.

Chef Amy Sins