Wild Gulf Shrimp and King Crab Fettuccine

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  • 1 Tablespoon Chopped Fresh Thyme
  • 4 oz chopped onions
  • 3 oz chopped garlic
  • 6 oz King Crab Meat
  • ½ pound 16/20 Peeled and Deveined Gulf Shrimp
  • 12 oz Fettuccine Pasta
  • ¼ pound soft butter
  • 3 oz White Cooking Wine
  • 3 oz Olive Oil
  • 3 oz Chopped Italian Parsley
  • 1 oz Chopped Basil


  • Sauté Garlic, Onions, Basil, Thyme, Italian Parsley at a medium high heat in olive oil
  • Add shrimp and allow to cook for 3-4 minutes stirring occasionally
  • Add white cooking wine and reduce
  • Add crab and allow to cook for 1 minute stirring
  • Add pasta & steam for 1 minute (do not toss the pasta yet)
  • Salt and pepper to taste before tossing and add the juice of one lemon
  • Add butter cut into slices and toss pasta to merge all the flavors
  • Enjoy!!

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