Fresh Crab & Shrimp Scampi Style with Pepperoncini & Fettuccine
Print RecipeServings: 4 servings
You can make this dish less spicy by using less or make it without the pepperoncini or red chili flakes.Making it gluten free or even use gluten free pasta instead.
Pin Recipe
Share on Facebook
Tried this recipe?Mention @culinaryseasons or tag #culinaryseasons!
Recipe Multiplier
- Meat of 1 Fresh Cooked Crab (or roughly 1/3 - 1/2 lb meat)
- 12 ea Shrimp peeled and deveined
- 2 tbsp Olive Oil
- 1 tbsp Butter Salted
- 1 ea Shallot minced
- ¼ ea Yellow Bell Pepper minced
- 8 ea Garlic Cloves minced
- 2 ea Tomatoes small diced (I used small garden style slicing tomatoes but you can use roma tomatoes)
- 1 tsp Red Chili Flakes
- 1 ea Fresh Pepperoncini (or if unavailable, use about 10 slices of pickled ones. Rinse them to remove excess brine.)
- 2 ea Lemons Juiced
- ¾ cup White Wine
- 5 tbsp Butter (cut into pats)
- Pinch of Kosher Salt
- Pinch of Ground Black Pepper
- ¾ lb Fettuccine Uncooked
Instructions
Cook Fettuccine
- Bring salted water to a boil.
- Cook pasta as per directions on package.
- Drain and slightly olive oil the pasts to keep from sticking. ~ If you time the cooking of the sauce during the time it takes to cook the pasta you can go right into tossing the pasta into the sauce
Preparing the Ingredients for the Sauce
- Mince the shallot, garlic, and bell pepper.
- Slice the pepperoncini and dice the tomatoes.
- Juice the lemons.
- Slice the cold butter into 1 tbl pats.
Cooking the Dish
- In a saute pan, over medium high add the olive oil and 1 tbl of butter.
- Add the shallots and yellow bell peppers to the pan and saute.
- Once the shallots begin to look translucent, add the shrimp. Let the shrimp sit in the hot pan for a minute on one side before turning.
- Turn the shrimp and cook for about 30 seconds to 1 minute longer.
- Remove the shrimp from the saute pan and reserve to add later.
- Add the diced tomatoes, red chili flakes and sliced pepperoncini. Saute the ingredients for about 30 seconds to bring out the oils.
- Add the lemon juice and white wine. Turn the heat to high and reduce the wine for about a minute.
- Add the remaining butter pats and reduce the heat to medium low. Swirl the pan to incorporate the butter.
- Adjust seasoning with Kosher salt and black pepper.
- Add the crab and the reserved shrimp. Toss the ingredients to heat the crab and finish cooking the shrimp.
- Add the pasta to the saute pan and toss to coat. Plate the pasta and pour the sauce and crab over the top of the fettucine. Arrange the shrimp around the pasta. Enjoy!