Best Creamy Saffron Farfalle With Crab And Shrimp Recipes

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.

CREAMY SEAFOOD FARFALLE

Steps:

• 1. In a stockpot, heat the oil ans add garlic, rosemary and tyme. Heat until bubbles form around garlic.
• 2. Layer onion, celery, bell peppers, cook untill they sweat and release their aromas.
• 3. Add the stock and heat just to the convection point. Add the halibut and let come to gentle convection point.
• 4. When fish is cooked, heavy cream and marsala, returning to a gentle convectionb, stirroing occaissionl7.
• 5. Add heavy cream and marsala wine.
• 6. Add the cornstarch slurry, stiring gently.
• 7. Stiring gentlery Keep stiring until the chowder is thict and creamy.
• 8. Salt & Pepper to taste.
• 9. Serve over Farfalle Pasta Sprinkle each serving with dash of garam masala.

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 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.