King Crab Scampi

KING CRAB SCAMPI!

Taking a classic dish and elevating it is one of my favorite things to do, like in this dish. Normally using shrimp, I am elevating it by using king crab, one of my favorite seafood options!

Seggiano Foods calamarata pasta is the perfect, starchy vessel for this dish and the brightness of fresh lemon zest and Graza’s extra virgin olive oil finish this dish off the way it should be.

Make this for your next date night and I promise you, the king crab will pay off for you!

Scampi Sauce:

• 1 shallot, peeled, small diced

• 4 cloves garlic, peeled, minced

• 2 tsp Graza extra virgin olive oil

• 3 tbsp butter

• 3-4 king crab legs, taken out of the shell and diced

• 1/2 cup dry white wine

• 1 cup pasta cooking water

• 3 cups cooked Seggiano Calamarata Pasta

• 1/2 cup Parmigiano-Reggiano, grated (plus 2 tsp grated for garnish)

• 1 lemon zested, reserve juice for garnish

• 1/2 cup chopped parsley

• 1/2 tsp freshly cracked black pepper

1. In a large saute pan set over medium high heat, add the butter and olive oil

2. when the butter is melted, add the shallots and garlic and cook for 2-3 minutes

3. salt the shallots and garlic lightly, then add your cleaned and diced king crab

4. cook the crab for 1 minute, then add the white wine

5. reduce the wine by 3/4 over medium high heat, then add your pasta water and reduce again by 1/2

6. add your cooked pasta and continue to move the pan around to emulsify the pasta sauce

7. add your Parmigiano-Reggiano, lemon zest and parsley and toss your pan again for about 10-15 seconds off of the heat to finish your sauce

8. Plate your scampi and garnish with a little more Parmigiano-Reggiano and a little fresh lemon juice

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