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Squid-Ink Spaghetti with Creamy Crab - {To Share}

Squid-Ink Spaghetti with Creamy Crab (Recipes for Home & Restaurant) by Nadine Lloyd

Squid-Ink Spaghetti with Creamy Crab


Ingredients: {Serves two - to share}

¾ packet squid-ink spaghetti
450g (16oz.) cooked crab meat
500g (18oz.) cooked prawns
5 tablespoons grape seed oil
2 cloves garlic - finely crushed
1 cup cherry tomatoes - halved
Zest and juice from 1 medium lemon
¾ cup fresh flat leaf parsley - roughly chopped
1 cup thickened cream (plus extra if required)
Sea salt and black cracked pepper to taste
1 x 350g (12.5oz.) salmon fillet (skin on)

Garnish:
1 lime
Parsley - roughly chopped


Method:
Cook the squid-ink spaghetti according to the instructions on the back of the packet.
Drain, and lightly coat in 1 tablespoon grape seed oil.
Cover and set aside.

Creamy Crab Sauce:
Preheat two teaspoons grape seed oil in a large non-stick saucepan.
Lightly fry the garlic and cherry tomatoes, over medium heat, until the garlic becomes fragrant.
Reduce the heat to low.
Slowly drizzle in the cream.
Season with salt and pepper to taste.

Stir for 3-4 minutes or until thickened and saucy.
Fold through the crab meat, prawns, lemon juice, lemon zest, parsley, salt and pepper.
Stir for a further 5 minutes.
Cover and set aside.

Crispy Skin Salmon:
Preheat two teaspoons grape seed oil in a medium sized non-stick frying pan.
Fry the salmon fillet (skin side down) for 1-2 minutes or until the skin becomes golden brown and crispy.
Turn and fry for a further 1-2 minutes.

Garnish with lime wedges and parsley.
Serve to your Valentine; along with a glass of chilled dry white wine or Champaign.


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Squid-Ink Spaghetti with Creamy Crab (Recipes for Home & Restaurant) by Nadine Lloyd
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Squid-Ink Spaghetti with Creamy Crab (Recipes for Home & Restaurant) by Nadine Lloyd
Squid-Ink Spaghetti with Creamy Crab (Recipes for Home & Restaurant) by Nadine Lloyd
Squid-Ink Spaghetti with Creamy Crab (Recipes for Home & Restaurant) by Nadine Lloyd
Squid-Ink Spaghetti with Creamy Crab (Recipes for Home & Restaurant) by Nadine Lloyd