Blue Crab and Shrimps in Creamy Spicy Sauce over Pasta

I`m crazy about seafood..and for this dish i have chosen blue crab and large white shrimps to be cooked in a spicy cream sauce with saffron and white wine, kicked up with a little of Zatarian`s awesome liquid crab boil.

For 2 servings you need these things:

1 blue crab cut in two halves
16 large white shrimps
1 medium sized red bell pepper, finely minced
1 medium sized onion, finely minced
2-3 garlic cloves, finely minced
1 plum tomato, finely chopped
olive oil
1 package heavy cream (about 1 cup)
a handful fresh flat leaf parsley, finely minced
freshly crushed black pepper, to taste
garlic-salt, to taste
tarragon, to taste
cayenne pepper, to taste
white pepper, to taste
paprika powder, to taste
3-4 tblsp white wine
pinch saffron
1/4-1/2 tsp Zatarian`s liquid crab boil (there`s no substitute for this, you can buy it online)
Pasta of choice to serve with

Start sauteing bell pepper, onion and garlic in olive oil. Add cream, white wine, tomato, spices and half of the parsley. Let cook together for a little while, then add the crab halves. Cook until just almost done, then add shrimps and cook for a few minutes until done. The blue crab will turn red and so will the shrimps.

Add more cream if needed and adjust the spices to your taste. Be careful with Zatarian`s crab boil, its hot and a little goes a long way. There isn`t any substitute for this kinda liquid crab boil - on the other hand its readily available online in cajun and creole food stores (or Ebay). Now let this cook together to a creamy stew and serve over hot pasta. Sprinkle some of the parsley on top if you wish.

To this either white wine or a cold beer is very tasty. Serve with some warm french garlic bread on the side with butter.