Linguine with Brown Shrimp, Crab, Lemon & Chili

I love everything made with flour but it just loves me back too much.   For this reason I choose to eat bread over pasta unless the pasta dishes are like these.  It’s such a delicious dish and even better than the usual crab linguine I use to make based on the River Cafe cookbook.  It’s a last minute put together dish, needs only warming through while the pasta is cooking, really simple and straight forward but has everything I want in a seafood dish, strong flavour, zest, background heat and aromatics from fresh herbs.

I use to only see these tiny brown shrimps as potted shrimps, immersed in set butter.  Fortunately for me now the fish counter at the local market stocks them.  It’s difficult to resist not to eat them straight from the little tub.

You want to be making this sauce at the same time you’re cooking the pasta because you’ll need a little of the pasta water to add to it.  You can prep everything in advance but I would leave chopping the herbs nearer the time of cooking.

Making Linguine with Brown Shrimp

*Please don’t cook the seafood once it’s added to the sauce, you’re just trying to warm it up.

Mix together all of the brown shrimps with the white crab meat and only 2 tablespoons of the brown crab meat.

Prep the ingredients.  Put the pan for the pasta on.

In a very wide shallow pan or frying pan, soften the spring onion in the oil and add the chili.  As soon as the you can hear the onion softening add the chopped tomatoes and cook them down a bit about 3 mins.

Add the herbs, lemon zest, seafood and squeeze the lemon juice all over it.  Mix everything together.

The sauce will be a little dry, add half a ladle or so of the pasta water to it, don’t drown the shrimps you’re only making a little sauce.  Give the sauce a few seconds and it’s ready.  You don’t need to cook it, seafood is already cooked.

Drain your pasta once it’s ready and add it straight to the sauce, this is why you need a large pan.  

Toss really well and that little liquid will now be absorbed by the hot pasta.

Serve straight away.

Linguine with Brown Shrimp, Crab, Lemon & Chili

Makes enough sauce for 4

Note on the Crab: I used a dressed crab for convenience and to have some of the brown crab meat in the sauce for extra flavour, I don’t use all of it because it would overpower everything.  You can just use fresh white crab meat which I can buy in places like M&S.

  • 2 small tubs / 1 cup (about 200 grms) of brown shrimp
  • 1 medium to large crab, all of the white meat and 2 tablespoons of the brown meat. (If only using white meat use 150-200grms)
  • 4-5 spring onions (scallions) chopped
  • 1 large or 2 medium size tomatoes, chopped
  • 1/2 lemon zest and juice
  • 1 chilli chopped (choose how hot you want it. I also use dried chili flakes when out of fresh which is easier to have consistency with how much heat I want)
  • 1 large handfull of fresh parsley about 3/4 cup, chopped
  • 2 tablespoons of fresh dill, chopped
  • 2-3 tablespoons of oil (olive oil or flavourless oil)
  • Linguine, enough for 4.  If you’re having this among other courses  75grms will be enough otherwise 90-100grms depending how hungry you are.

Mix together all of the brown shrimps with the white crab meat and only 2 tablespoons of the brown crab meat.

Prep the ingredients.  Put the pan for the pasta on.

In a very wide shallow pan or frying pan, soften the spring onion in the oil and add the chili.  As soon as the you can hear the onion softening add the chopped tomatoes and cook them down a bit about 3 mins.

Add the herbs, lemon zest, seafood and squeeze the lemon juice all over it.  Mix everything together.

The sauce will be a little dry, add half a ladle or so of the pasta water to it, don’t drown the shrimps you’re only making a little sauce.  Give the sauce a few seconds and it’s ready.  You don’t need to cook it, seafood is already cooked.

Drain your pasta once it’s ready and add it straight to the sauce, this is why you need a large pan.  Toss really well and that little liquid will now be absorbed by the hot pasta.  Serve straight away.