Fisherman’s Catch Pasta
If you want to add more pescatarian recipes to your repertoire, Fisherman’s Catch Pasta might be a recipe you should try. For $7.36 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. One portion of this dish contains around 42g of protein, 24g of fat, and a total of 545 calories. This recipe serves 4. Head to the store and pick up parmiggiano reggiano cheese, parsley, butter, and a few other things to make it today. 1 person has made this recipe and would make it again. It is brought to you by Foodista. It works well as a main course. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 67%. This score is solid. If you like this recipe, you might also like recipes such as Flying Sean Urchin Pasta with Fish Roe and Chives from 'The Catch, Catch Some Z's, and Catch-22 Cocktail.
Prep Time:
11 mins
Cook Time:
34 mins
Total Time:
45 mins
Servings:
4
Nutrition per Serving
Calories
545
Protein
42.06g
Carbs
32.73g
Fat
23.67g
Ingredients
Original recipe (4 servings) → 4 servings
- •0.5 cup onion
- •2 tablespoons garlic
- •0.3 cup butter
- •2 tablespoons olive oil
- •6 ounces clam juice
- •0.8 cup wine
- •2 cups tomato
- •0.5 teaspoon kosher salt
- •0.3 teaspoon pepper
- •0.5 teaspoon chili flakes
- •2 tablespoons lemon juice
- •0.5 pound american shrimp
- •1 pound lump crab meat
- •9 ounces spaghetti
- •2 tablespoons basil
- •0.5 cup parmiggiano reggiano cheese
- •0.3 cup parsley
- •1 serving garnish
- •4 servings garnish
Directions
In a large skillet over medium heat, heat the oil and 1 tablespoon of the butter. Saut the onions and garlic until softened.
Raise the heat to medium-high and add the clam juice and 1/2 cup wine. Simmer to reduce by half.
Add the tomatoes, salt, pepper, chili flakes, lemon juice, shrimp, and remaining wine and simmer for 5 minutes until the shrimp are firm and pink.
Add the crab and remaining butter and briefly heat through.
Meanwhile, cook the pasta in boiling salted water.
Drain and toss with olive oil and basil.
TO SERVE
In each bowl, place 1/4 of the pasta. Top the pasta with 1/4 of seafood sauce. Dust with the Parmesan and chopped parsley.
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