Possible Cooking Methods: Stovetop Pressure Cooker
If you can’t find garganelli pasta (hand-rolled penne), you can use another pasta shape like gemelli, bow-ties, rotini or penne rigate. Just follow the cooking time listed on the box for stovetop cooking. When cooking pasta in a pressure cooker, cook for roughly half the time listed on the box, plus one minute. That usually yields properly cooked pasta and the shrimp will cook in the residual heat from the dish so they won’t interfere with the cooking time.
1 tablespoon olive oil
1 tablespoon butter
½ large onion, finely chopped
3 cloves garlic, minced
3 sprigs fresh thyme
pinch crushed red pepper flakes
1 (14-ounce) can tomatoes, chopped
2 cups chicken stock
12 ounces dried garganelli pasta (or other shape if you prefer) (about 4 cups)
salt and freshly ground black pepper
8 ounces medium or large shrimp, peeled and deveined
6 ounces jumbo lump crabmeat
½ cup chopped fresh basil leaves
1 lemon
Stovetop Directions
Serves:2 to 4
Cooking Time:22 minutes
1. Pre-heat a large 12-inch sauté pan over medium-high heat. Add the oil and butter and sauté the onion until it just starts to soften – about 5 minutes. Add the garlic, thyme and crushed red pepper flakes, and continue to cook for another minute. Add the tomatoes and chicken stock and bring the mixture to a boil.
2. Stir in the pasta, ensuring that all the pasta is submerged in the liquid. Season with salt and freshly ground black pepper, cover and lower the heat to simmer. Simmer for 14 minutes, or until the pasta is almost al dente.
3. Add the shrimp and continue to simmer for another 2 to 3 minutes, until the shrimp turn bright pink and are cooked through. Remove the sprigs of thyme, stir in the crabmeat and chopped fresh basil and squeeze the lemon over everything. Stir to combine well and serve immediately with a leafy green salad and some bread to mop up the sauce.
Additional Cooking Directions for
Garlic Shrimp and Crab Garganelli
Pressure Cooker Directions
Serves:2 to 4
Cooking Time:18 minutes
1. Pre-heat a 6-quart multi-function pressure cooker using the BROWN or SAUTE setting.
2. Add the oil and butter and sauté the onion until it just starts to soften – about 5 minutes. Add the garlic, thyme and crushed red pepper flakes and continue to cook for another minute. (If your cooker doesn’t have a brown setting, use a sauté pan on the stovetop for the steps above and transfer the contents to the cooker now.) Add the tomatoes and chicken stock, season with salt and freshly ground black pepper and mix well.
3. Stir in the pasta, ensuring that all the pasta is submerged in the liquid. Cover and lock the lid in place.
4. Pressure cook on HIGH for 6 minutes.
5. Release the pressure using the QUICK-RELEASE method and carefully remove the lid. Immediately add the shrimp and cover for 5 to 6 minutes, until the shrimp turn bright pink and are cooked through. Remove the sprigs of thyme, stir in the crabmeat and chopped fresh basil and squeeze lemon over everything to taste. Stir to combine well and serve immediately with a leafy green salad and some bread to mop up the sauce.
Garganelli is like a little square of pasta that has been hand-rolled to look like penne. It is both elegant and rustic at the same time. If you can’t find garganelli, you can use penne rigate, bow-ties, gemelli or rotini.