Cavatelli with Spicy Shrimp and Crab Sauce is a fave of The Husband and Son. Inspired by the Cavatelli Franco served at Hammonton’s very own beloved Maplewood, this recipe can made right at home with simple ingredients. I do recommend ordering it at Maplewood whenever you get in there, but if you want a delish seafood extravaganza right at home, this recipe will be a total win for you!
If you don’t love so much spice, cut down the amounts of red pepper flakes and hot cherry peppers. You could even omit them if you want a more mild dish.
My guys love some spice!
Cavatelli with Spicy Crab and Shrimp Sauce
Course: MainCuisine: Italian AmericanDifficulty: Easy4
servings15
minutes30
minutesSeafood and spice lovers will get a kick out of this delish dish!
Ingredients
4 Tbsp. extra virgin olive oil, divided
1 lb. large shrimp, peeled, deveined and cleaned, tails on
1 Tbsp. lemon juice
1 large shallot, minced
6 garlic cloves, minced
1 tsp. dried thyme
1 1/2 to 2 tsp. crush red pepper flakes
1/2 cup white wine
2 Tbsp. unsalted butter
1 28 oz. can crushed tomatoes
1 lb. lump crab meat, drained
1/4 cup fresh flat leaf parsley, chopped
10-12 large basil leaves, torn
Salt and pepper to taste
2 Tbsp. jarred hot cherry peppers, chopped
1 lb. frozen cavatelli
Directions
- In a large Dutch oven pot, heat up 2 Tbsp. olive oil to medium high heat. Add shrimp. Cook until pink on both sides, about 4 minutes total. Remove to a plate and set aside. Toss with fresh lemon juice.
- In the same pot, add remaining olive oil and return to medium heat. Add the shallot, garlic, thyme and red pepper flakes. Saute for a minute or two.
- Add the wine and deglaze the pan with a wooden spoon. Melt in the butter.
- Add the crushed tomatoes, parsley and basil. Season with salt and and pepper. Bring to a simmer and cook for about 12-15 minutes.
- Gently add in crab meat and cooked shrimp. Cook for about 5 minutes or until heated through. Stir in chopped cherry peppers.
- Meanwhile bring a large pot of salted water to a boil. Add cavatelli and cook according to package instructions. Reserve 1-2 cups of pasta cooking water. Drain cavatelli and add to prepared sauce. Add a ladle or two of pasta water for desired consistency. Serve!
