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Creamy Saffron Farfalle with Crab and Shrimp

Creamy Saffron Farfalle with Crab and Shrimp


  • 1 pound farfalle pasta

  • Salt

  • 1 cup heavy cream

  • One 3-inch piece lemon peel

  • 1/4 teaspoon saffron

  • 2 tablespoons butter

  • 1 tablespoon extra virgin olive oil (EVOO)

  • 1 shallot, finely chopped

  • 2 cloves garlic, finely chopped

  • 6-8 ounces lump crabmeat, picked through for shells

  • 16-20 shrimp, deveined and tails removed

  • Pepper

  • 1/2 cup dry white wine or chicken stock

  • 2 pinches cayenne pepper

  • 1 teaspoon turmeric

  • 1/4 cup flat leaf parsley, coarsely chopped


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, one 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, 3-4 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.