Creamy Saffron Farfalle With Crab And Shrimp Recipes

CREAMY SAFFRON SHRIMP WITH GNOCCHI AND CARAMELIZED ONION

Steps:

• Melt the butter in a large skillet over medium heat. Stir in the onion, mushrooms, and brown sugar. Cook and stir until the onion has cooked to a deep brown color, about 10 minutes. Remove the caramelized onions and set aside.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the gnocchi and return to a boil. Cook until the gnocchi floats to the top, about 3 minutes; drain, and keep warm.
• Place the skillet over medium-high heat, and stir in the shrimp. Cook and stir until the shrimp have turned pink on the outside and are no longer translucent in the center, about 5 minutes. Add the caramelized onions, sour cream, paprika, and saffron. Cook and stir until the mixture begins to simmer, then gently fold in the cooked gnocchi, then season to taste with salt.
• Pour the gnocchi into a serving dish, and sprinkle with shredded basil and Parmesan cheese to serve.

CRAB & SHRIMP RAVIOLI WITH SAFFRON CREAM SAUCE

Steps:

• 1. Prepare ricotta cheese. Refrigerate.
• 2. On a clean surface, make a mound with flour and create a well in the middle for the eggs.
• 3.Pour egg yolks into the well of flour, along with olive oil, salt and water.
• 4. Gradually beat flour towards the middle until all flour is incorporated into eggs. Add up to 3 additional tablespoons of water if too dry.
• 5. Knead dough for 10 minutes until dough is smooth and elastic.
• 6. Wrap ball of dough in plastic. Rest 30 minute.
• 7. Prepare filling while dough rests.
• 8. Sautee shrimp with butter and garlic until cooked.
• 9. After shimp is cooked, remove shrimp,.
• 10. Mix cooked butter and garlic with ricotta.
• 11. Chop shrimp into 1/4" pieces & mix with ricotta.
• 12. Add all other filling ingredients and stir until mixed together.
• 13. Cut dough in half.
• 14. On floured surface, roll dough to make a thin sheet (about 1/16" thick).
• 15. Cut rounds using a 3-4" cookie cutter or the top of a glass.
• 16. Brush the edge of each round with reserved egg white.
• 17. Fill each round with about 1 T heap of filling.
• 18. Fold over and pinch shut, making sure the pasta is completely sealed.
• 19. Bring 4 quarts of salted water to a boil.
• 20.In a large pan, over med-hi heat, sautee butter, garlic and shallots 2-3 minute.
• 21. Dust in 1 1/2 T flour to create a "roux".
• 22. Add wine and reduce 2-3 minutes.
• 23. Add all remaining ingredients, cook 3-5 min until sauce is thickened & bubbly.
• 24. Boil ravioli 3-5 minutes until done. Gently remove and add to sauce.
• 25. Lightly toss ravioli in sauce until coated.
• 26. Serve topped with fresh parmesan and parsley.

CREAMY SAFFRON FARFALLE WITH CRAB AND SHRIMP

Steps:

• Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente; drain. In a small saucepan, bring the cream, lemon peel and saffron to a low boil over medium-low heat. Turn off the heat and let the saffron steep for 10 minutes. In a large skillet, heat the butter and EVOO, 1 turn of the pan, over medium heat. Stir in the shallot and garlic for 1 minute, then add the crabmeat and shrimp; season with salt and pepper. Cook until the shrimp are pink and just firm, 3 to 4 minutes. Stir in the wine. Discard the lemon from the cream and pour over the seafood. Stir in the cayenne and turmeric. Add the pasta and toss. Top with the parsley.

FARFALLE WITH SHRIMP AND ASPARAGUS

Steps:

• Peel the shrimp. Trim the tough ends of the stalks from the asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalk. Cut the asparagus into 1 1/2-inch pieces.
• Cook the asparagus in boiling salted water until barely tender. Rinse under cool running water and drain well. Set aside.
• Meanwhile, sauté the onion and the garlic in 2 tablespoons olive oil until soft. Add the tomatoes, wine and thyme and simmer gently for 20 minutes, covered. Bring 6 quarts salted water to boil for the farfalle.
• Cook the farfalle until al dente. While it is cooking, add the shrimp to the sauce, cook for 3 minutes, stirring, then add the asparagus and heat through. Correct seasoning.
• Drain the farfalle and toss the pasta in a heated bowl with the remaining tablespoon of olive oil. Then add the sauce and toss well. Serve immediately. Sprinkle with parsley. This needs no cheese.

CREAMY SAFFRON SHRIMP WITH GNOCCHI AND CARAMELIZED ONION

Steps:

• Melt the butter in a large skillet over medium heat. Stir in the onion, mushrooms, and brown sugar. Cook and stir until the onion has cooked to a deep brown color, about 10 minutes. Remove the caramelized onions and set aside.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the gnocchi and return to a boil. Cook until the gnocchi floats to the top, about 3 minutes; drain, and keep warm.
• Place the skillet over medium-high heat, and stir in the shrimp. Cook and stir until the shrimp have turned pink on the outside and are no longer translucent in the center, about 5 minutes. Add the caramelized onions, sour cream, paprika, and saffron. Cook and stir until the mixture begins to simmer, then gently fold in the cooked gnocchi, then season to taste with salt.
• Pour the gnocchi into a serving dish, and sprinkle with shredded basil and Parmesan cheese to serve.

SAFFRON SHRIMP CRAB CAKES

Steps:

• Pulse all sauce ingredients in a food processor until smooth. Transfer to a small bowl and chill, covered, until ready to use.
• Sprinkle saffron into water in a 1-quart heavy saucepan and boil over moderately high heat until liquid is reduced to 1 tablespoon, about 5 minutes. Remove from heat and transfer to a small bowl, then cool completely.
• Heat oil (1 tablespoon) in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook onion, carrot, and celery, stirring occasionally, until pale golden, about 8 minutes. Transfer to a plate to cool.
• Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Line 2 baking sheets with parchment paper and lightly brush parchment with oil.
• Whisk together 1 egg, cream, 1/8 teaspoon salt, and 1/2 teaspoon pepper.
• Pat shrimp dry and transfer half of shrimp to clean food processor, then add saffron reduction, shallot, garlic, chipotle, and 1/2 cup panko. Purée until smooth, then, with motor running, add egg mixture in a slow stream, blending until just incorporated.
• Chop remaining shrimp very coarsely (about 1/3-inch pieces) and stir together with remaining 1/2 cup panko, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and carrot mixture. Lightly beat remaining egg and stir into shrimp and vegetable mixture along with shrimp purée, then fold in crabmeat until just combined.
• Loosely fill a 1/4-cup measure with crab mixture and drop onto a lined baking sheet. Make about 23 more cakes in same manner, dropping onto baking sheets about 1 inch apart. Flatten tops gently to form 2 1/2-inch-wide cakes (about 1 inch high) and bake, switching position of sheets halfway through baking, until tops are lightly browned, about 15 minutes total. Serve shrimp crab cakes with sauce on the side.

GARLIC AND PARMESAN SHRIMP FARFALLE

Steps:

• Cook pasta according to package directions.
• While pasta cooks, melt butter in a medium-large sauce pan. Add garlic and saute til tender, but not browned.
• Add shrimp, bay leaf, oregano, and basil to butter and simmer 5-10 minutes until pasta is almost ready.
• Add flour and stir to make a roux. cook 1 minute.
• Add cream and mix well. Stir in parmesean and mix well until creamy.
• Drain pasta reseving 1 cup of the cooking water. Keep warm.
• Add cooking water to sauce and stir with whisk until smoth. Let sauce come to a gentle boil. Season with salt and pepper to taste.
• Mix/ fold in pasta. Serve with garlic toast if desired.