Creamy Saffron Farfalle With Crab And Shrimp

Ingredients

  • 1 pound farfalle pasta
  • Salt
  • 1 cup heavy cream
  • One 3-inch piece lemon peel
  • 1/4 teaspoon saffron
  • 2 tablespoons butter
  • 1 tablespoon extra virgin olive oil (EVOO)
  • 1 shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 6-8 ounces lump crabmeat, picked through for shells
  • 16-20 shrimp, deveined and tails removed
  • Pepper
  • 1/2 cup dry white wine or chicken stock
  • 2 pinches cayenne pepper
  • 1 teaspoon turmeric
  • 1/4 cup flat leaf parsley, coarsely chopped

Description

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