In a separate pan reduce 1/2 cup white wine to 1/4 cup.
Finely chop up a shallot
Mix up a roux. I mixed up 1.5 tbsp olive oil and 1.5 tbsp flour. Set aside.
mix 2 tbsp chili powder with 1/2 tsp salt, 1/2 pepper, and 1/4 cup flour. Set aside.
Pat dry and cut squid down to bite size pieces
Coat squid in flour/chili mix
Same treatment for shrimp..Pat dry and coat in flour/chili mix. I took the tails off.
Separate crab meat from shell.
Get large pan on high heat, add 2 tbsp coconut oil, toss in shrimp don't overcrowd.
Flip after a minute passes, pull the shrimp after another minute. Cover off heat to keep warm.
Add some more oil and cook the squid the same as shrimp, only 40 seconds a side. Remove and rest with shrimp. Add crab meat for a minute just to heat up, rest with others covered off heat.
Add lemon zest to frying pan along with shallots and roux, stir occasionally on medium high for 2 minutes.
Deglaze pan with 3/4 cup crab broth and 1/4 cup reduced wine. Bring to boil while scraping up goodness in the pan after a minute turn down to a simmer.
Add 3/4 cup cream. it needs to be warmed first-nuke for 30 seconds.
Taste-adjust with add salt and pepper, bring to a good simmer for a minute or two.
Mix in pasta, top with Parmesan.
Add seafood on top.
Add Parsley and lemon. Serve family style.
- 0.0c Crab broth
- 1.0 Large Shallot
- 0.0c White wine -Sauvignon blanc
- 0.0c Heavy cream
- 0.0tsp Salt
- 0.0Tbsp Pepper
- 4.0Tbsp Flat leaf parsley
- 0.0c Flour
- 2.0tsp Chili powder
- 3.0Tbsp Coconut oil
- 1.0Tbsp Lemon Zest
- 0.0tsp Crushed red chile peppers
- 0.0lb 10-12 large shrimp
- 1.0lb Tubes and tentacles calamari
- 0.0lb Fresh crab meat
- 0.0c Parmesan cheese
- 1.0lb Fresh egg fettuccine