» 2 crabs (or tiger shrimp)
» Egg fettuccine, 500 grams
» 3 tablespoons unsalted butter
» 1 clove garlic, minced
» Pinch hot chili flakes
» 2 cups sweet cherry tomatoes, halved
» Pinch sea salt
» Pinch brown sugar
» Freshly cracked pepper
» 2 cups half-and-half
» 1/2 cup fresh sweet peas (or frozen peas)
» 1/2 cup plus a pinch of freshly grated Parmesan
» 1/4 cup fresh parsley, minced
In a large pot, boil crab for about 10 minutes. Shell the crab and set all crab meat aside. Next, boil the egg fettuccine in salted water until it is al dente. Strain.
In a pan, heat the unsalted butter over medium heat. Add the garlic, a pinch of chili flakes, and saute until garlic is golden and fragrant, about two minutes. Throw in the sweet cherry tomatoes, sea salt, brown sugar and freshly cracked pepper.
Cook for about eight minutes, until the tomatoes begin to create a nice, light sauce. Add the half-and-half and bring to a boil. The second it starts to boil, turn the heat down to medium-low and add the sweet peas, 1/2 cup of Parmesan and a big handful of minced parsley. Stir and let it thicken for about eight minutes. Mix in the crab meat and heat through, about two minutes.
Using tongs, mix the cooked fettuccine and the sauce. Serve topped with freshly grated Parmesan and minced parsley.
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Recipe courtesy of Nadia G.
Photo courtesy “Bitchin’ Kitchen”