Vermicelli in Shrimp and Crab Sauce
I love pasta not just because they all taste really good but just the pasta alone is a very versatile ingredient, you can almost throw any sauce you want to it and it will still work. Like this dish, a very delicately flavoured pasta dish which is made out of crab meat and shrimp cream based sauce it can be prepared in minutes but has the wow factor like other intricately prepared dish.
This dish is one of my free style experiments where I just used any available ingredients to me at that time so I can?t tell you much about its history but for pasta I guess I can tell you some facts about that great Italian invention:
There are more than 600 different pasta shapesHow about you do you know some fun facts about this wonderful ingredient?
Ingredients
400g vermicelli pasta
300g white crab meat
300g shrimp, peeled and deveined
3 cups milk
1 cup cream
225g butter
1/2 cup flour
1/4 cup parmesan cheese
2 tsp Worcestershire sauce
1 tsp cayenne pepper
1/2 tsp nutmeg
freshly ground black pepper
4 cloves garlic, minced
2 tbsp parsley, finely chopped
2 small shallots, finely chopped
salt
Method
1. Cook pasta according to packaging direction then set aside.
2. In a pan, add 25g of butter then sauté garlic and onions. Remove from pan then set aside.
3. Add remaining butter then add flour, mix until it forms a roux. Add milk and cream then stir until thick in consistency.
4. Add crabmeat, shrimps, parsley, nutmeg, cayenne and parmesan simmer until shrimps are cooked.
5. Add pasta to the cream sauce then season with salt and freshly ground black pepper.