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You are here: Home / Main Meals / King Shrimp and Crab Spaghetti

King Shrimp and Crab Spaghetti

August 24, 2014 by Laura 2 Comments

This beautiful seafood dish is light, fresh and a perfect summer staple. The seafood used can also be switched around depending on your favourites; I tend to head down to our local fish market and pick up whatever tickles my fancy. If you’re not keen on the hassle of eating crab legs, you could easily use crab meat or scallops instead.

If you do have a local fish market nearby you should definitely check it out. I find that they always have really fresh, responsibly sourced fish and usually at prices much cheaper than the supermarkets!

I usually choose to make my own spaghetti for this recipe, as I really making enjoy making homemade pasta. If you don’t have the time or the inclination to make your own pasta, a bag of fresh spaghetti from the supermarket will do just as well.

King Prawn and Crab Spaghetti

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King Shrimpand Crab Spaghetti

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Serves: 2 people

Serving Size: 300g

Calories per serving: 780

Fat per serving: 17.2g

King Shrimpand Crab Spaghetti

Ingredients

    Spaghetti (if you're making your own)
  • 300g type ‘00’ flour
  • 3 large free range eggs
  • Sauce
  • 8 large king Shrimp
  • 6 crab legs
  • 2 cloves garlic - chopped
  • ¼ red chilli – chopped
  • Handful of rocket – chopped
  • 2 tbsp sundried tomato paste
  • ½ lemon (juice)
  • ½ a glass of white wine
  • Pinch of salt and pepper
  • 1 tbsp olive oil

Method

  1. Start off by boiling your spaghetti in a large saucepan of salted boiling water. If you are using fresh or homemade spaghetti it should only take 3-5 minutes.
  2. Heat a large frying pan on medium heat and pour in a few good lugs of olive oil. Add in your chilli and garlic and when the garlic begins to brown, add in the Shrimp and crab legs and sauté for 1 minute.
  3. Then pour in your white wine and tomato purée, stir and simmer for 3 minutes.
  4. When your spaghetti is ready, drain in a colander, toss in some some salt and olive oil and add the spaghetti to your frying pan, mixing with the seafood sauce. Add the lemon juice, the chopped rocket (save a little for garnish) and heat for a further 1 minute. Serve, and add a little rocket to garnish.
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King Prawn and Crab Spaghetti

King Prawn and Crab Spaghetti Nutritional Value

Filed Under: Main Meals Tagged With: chilli, Crab, egg, flour, garlic, lemon, olive oil, rocket, shrimp, tomato paste, under 1000 calories, Under 20 Minutes, white wine

About Laura

Cupcake extraordinaire, carrot-lover and hater of anything banana-based!

« WIN: a Brand New Judge Pasta Machine
Pan Fried Lemon Sole with Brown Shrimp »

Comments

  1. Drew Padgett says

    December 13, 2014 at 5:04 pm

    Looks amazing! What is a “handful of rocket?”

    Reply
    • Matt says

      December 22, 2014 at 7:49 pm

      Rocket is a type of herb (it goes by different names depending on where you’re based). In the UK we call it rocket, but it’s a type of salad leaf like watercress but a little more peppery (see: http://en.wikipedia.org/wiki/Eruca_sativa).

      Reply

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Laura from Pescetarian Kitchen Hi and welcome to Pescetarian Kitchen. My name is Laura and this is where I share the very best recipes that I’ve made, photographed and (my favourite part) eaten! Read more.

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