As I’m writing this I’m sitting with the heating cranked up and considering reaching for a blanket to try and warm up so such a light pasta recipe may sound a little strange for a winter’s day. It’s simple really, I love seafood and sometimes these cravings have to be indulged regardless of the season!
Crab pasta recipes usually use white meat however I have chosen to use half white and half brown meat as this really ramps up the flavour. The addition of baby plum tomatoes are also lovely if you like. The sweetness of the crab and prawn pair perfectly with the gentle heat from the chilli and kick of acidity from the lemon so read on and get twirling that spaghetti!
Ingredients- serves 2
Glug of olive oil
1-2 garlic cloves- finely sliced or crushed
1 red chilli- deseeded and chopped
60ml dry white wine
2 tbsp low fat crème fraiche
200g raw king prawns- deveined
200g crab meat- white or white and brown meat
Squeeze of fresh lemon juice
1. Start by bringing a large pan of water to the boil; cook the spaghetti according to packet instructions and drain when it is perfectly al dente. Drain well.
2. Whilst the spaghetti cooks, get going on the sauce as it won’t take long. I can’t stand pasta that is drained and then stands around for ages, slowly clumping into a wonderful mess so avoid! Take a large frying pan and add a glug of oil over a medium heat. Add the garlic and red chilli and cook for a couple of minutes until softening. Add the white wine and reduce the amount by half before lowering the heat. In goes the crème fraiche and simmer for a minute or two.
3. Pop the deveined raw prawns into the pan and cook for a further minute before adding the crab meat and rocket. Simmer until the prawns are a gorgeous blush pink and the sauce is warmed through. Season to taste. If the sauce looks a little dry then add a splash of the water from the pasta pan in to loosen it slightly. I try not to add extra crème fraiche as this tends to make it even thicker and a bit claggy. When the pasta is ready, add it to the pan with sauce and toss to coat each strand of spaghetti well and finish with a good squeeze of fresh lemon juice to really make the flavours sing. Serve immediately.