Vermicelli in Shrimp and Crab Sauce

Vermicelli in Shrimp and Crab Sauce

I love pasta not just because they all taste really good but just the pasta alone is a very versatile ingredient, you can almost throw any sauce you want to it and it will still work. Like this dish, a very delicately flavoured pasta dish which is made out of crab meat and shrimp cream based sauce it can be prepared in minutes but has the wow factor like other intricately prepared dish.


This dish is one of my free style experiments where I just used any available ingredients to me at that time so I can’t tell you much about its history but for pasta I guess I can tell you some facts about that great Italian invention:

  • There are more than 600 different pasta shapes
  • Thomas Jefferson introduced macaroni in United States
  • The word “pasta” came from the Latin word pasta which means “dough, pastry cake”.
  • In Italy they are bound by a law where dry pasta (pasta secca) can only be made from durum wheat flour or durum wheat semolina.
  • Pasta be known as an Italian invention but the Chinese had eaten pasta as early as 5,000 B.C.
  • In Greek Mythology is it stated that Vulcan created a device that made strings of dough which makes the first spaghetti
  • The average person in Italy eats more than 51 pounds of pasta yearly compared to the Americans 19.8 pounds.

How about you do you know some fun facts about this wonderful ingredient?

Ingredients


400g vermicelli pasta
300g white crab meat
300g shrimp, peeled and deveined
3 cups milk
1 cup cream
225g butter
1/2 cup flour
1/4 cup parmesan cheese
2 tsp Worcestershire sauce
1 tsp cayenne pepper
1/2 tsp nutmeg
freshly ground black pepper
4 cloves garlic, minced
2 tbsp parsley, finely chopped
2 small shallots, finely chopped
salt

Method

  1. Cook pasta according to packaging direction then set aside.
  2. In a pan, add 25g of butter then sauté garlic and onions. Remove from pan then set aside.
  3. Add remaining butter then add flour, mix until it forms a roux. Add milk and cream then stir until thick in consistency.
  4. Add crabmeat, shrimps, parsley, nutmeg, cayenne and parmesan simmer until shrimps are cooked.
  5. Add pasta to the cream sauce then season with salt and freshly ground black pepper.
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8 Responses

  1. I agree, pasta is very versatile. Crab meat is my favourite! Wish I could make this dish for dinner tonight.
    🙂 Mandy

  2. I have eaten vermicelli only as a dessert – Pakistani origin served during Eid. Never thought of it as a savoury item

  3. Looks so lovely and for me, must add more black pepper for the spicy taste.

  4. Meri says:

    Yum! It’s funny- right now someone in my office has leftovers that smell very similar to what this looks like it would smell like. I am dying over here between the wonderful smell and wonderful photo!

  5. I love pasta too and I love this shrimp and crab sauce. It just looks divine and so decadent. You have given me another recipe that I can’t wait to try. Thanks for sharing because it gives me a variety of new foods to eat everyday 🙂

  6. Rowena @ Saraplicious! Kitchen says:

    Yummy!!! Not a fact but something worth knowing that I learned from an Italian Chain here. For long pastas, use a fork to stir. This will separate the pasta from each other. For short and.or tubular pastas, use a spoon or spatula to stir. The spoon or spatula will not cause any stirring when you stir short and/or tubular pastas.

  7. Always enjoy reading the factual information about the main ingredient in your recipes. Did not realize there were over 600 types of pasta available… a lifetime of possibilities! Great recipe as well, shrimp and crab sauce: a winner anytime.

  8. peachkins says:

    Oh my gosh.. I love crabmeat and I also love crabfat..I usually make crabfat sauce for pasta. I know it’s a “pampabata” but I can’t help it..masarap eh..haha

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