Blue Crab and Shrimp Linguini With Baby Arugula Recipe
About: This Upstares & Sotto Varalli staple is a prime example of how head chef William Carroll combines classic seafood dishes with Mediterranean and Northern Italian twists. Meaty hunks of crab and shrimp combine with tender cooked linguine and the slight zest of the arugula. Goat cheese is a surprising addition that brings the textures and tastes together and makes this dish so much more than just seafood and pasta.
Heat oil in large sauté pan. Add shrimp and cook until light brown on one side and then turn shrimp. Add garlic, shallots, tomatoes, basil and parsley. Cook one minute until garlic begins to turn color. Add clam juice, crabmeat, butter and Parmesan cheese. Let simmer until sauce slightly thickens. Remove from heat and toss with goat cheese, arugula and cooked linguini.
Linguini is cooked beforehand.
4 Tbsp. Tablespoons extra virgin olive oil
4 Jumbo shrimp, peeled and deveined
1 tsp. teaspoon chopped garlic
1 Tbsp. chopped shallots
4 Tbsp. julienne sun-dried tomatoes
1 Tbsp. chiffonade basil
1 Tbsp. chopped Italian parsley
2 fl. oz. white wine
2 fl. oz. clam juice
3 oz. Jumbo lump crabmeat
2 Tbsp. butter
2 Tbsp. grated Regiano Parmesan cheese
2 Tbsp. crumbled goat cheese
1/2 C. baby arugula
5 oz. cooked linguini