Have I ever mentioned how much I love seafood?? Shrimp, crab, lobster, fish… whatever it may be, I’m down. This recipe is inspired by one of my favorite dishes from a definite favorite local restaurant, Cosmo’s. I’ve been going to this place for about 8 years, and the quality is still amazing. Perfect every time. This was one of my dad’s favorite places to eat in Orange Beach, and I remember it’s one of the first places I had sushi.. My absolute FAVORITE dish to order was the Seafood Pasta. Its an angel hair pasta with shrimp, crab, sun-dried tomatoes, broccoli, Parmesan and snow peas — then tossed in a light and creamy chardonnay cream sauce.
This dish was PERFECTION. And yes I say WAS, because last time I went they had taken it off the menu. This made me very, very…. very sad. So, anyways, the only comprehensible solution was to try to recreate it at home. I remember I’ve tried doing it once before, and it was awesome! So now, I’ve just gotta share with everyone, because it’s one of my favorite dishes!
I used jumbo lump crab meat in this recipe, but the regular lump crab meat works just as well.
What you need: lump crab meat, heavy cream, chardonnay, broccoli, shallots, sun-dried tomatoes, butter, salt & pepper (and pasta) .
This dish definitely compared to the legit Cosmo’s version. I skimped on a few of their ingredients (snow peas and shrimp). I kept my favorite (and the easier of the two) seafood, and I didn’t include the shrimp. I definitely can always use some shrimp in any recipe, but for this, I wanted to keep it a bit simpler. I just stuck to one protein, and I kept to one green vegetable. I excluded snow peas, just because they weren’t very prominent in the restaurant version – I didn’t miss them… The sun-dried tomatoes are crucial though, I’m a fan of the jarred versions packed in olive oil. Just chop ’em up a bit and add to the mix. And definitely don’t forget to add a handful of shaved Parmesan on top when you get it all plated. You can never have too much Parmesan!
I’ve used the chardonnay cream sauce recipe a few times, and I found it online. It’s a recipe from Guy Fieri, and you can find the original here. The sauce is amazing! The chardonnay pairs with the crab and pasta beautifully, and the broccoli helps lighten the dish up — gotta have your veggies!
Tip: If you happen to have trouble with it thickening (I have a few times), make a mix of 1 tablespoon butter and 1 tablespoon flour in a small skillet over medium heat. Stir until its combined and turns thick. Add it to your chardonnay sauce, and stir to thicken.
- In a large skillet, add 2-3 Tbsp. oil and turn heat to medium-high. Add your broccoli, and season with salt. Cook until the broccoli turns bright green. Stir the sundried tomatoes and crab, and stir and cover until warmed through (a few minutes).
- Add butter to a small saucepan and heat over medium-high. When it starts to foam, add the minced shallots and cook 5-6 minutes. Add the chardonnay, and season with salt and pepper. Simmer for 10-15 minutes. Add cream, and simmer 10-15 minutes more. When it thickens to a thin alfredo sauce, it's ready.
- Toss cooked pasta with chardonnay sauce, and add crab/broccoli/sundried tomato mixture and Parmesan cheese.
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