Creamy Saffron Farfalle With Crab And Shrimp

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
740
FAT
114%
CHOL
139%
SOD
38%

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Ingredients for 4 servings

1 pound farfalle pasta

Salt

1 cup heavy cream

One 3-inch piece lemon peel

1/4 teaspoon saffron

2 tablespoons butter

1 tablespoon extra virgin olive oil (EVOO)

1 shallot, finely chopped

2 cloves garlic, finely chopped

6-8 ounces lump crabmeat, picked through for shells

16-20 shrimp, deveined and tails removed

Pepper

1/2 cup dry white wine or chicken stock

2 pinches cayenne pepper

1 teaspoon turmeric

1/4 cup flat leaf parsley, coarsely chopped

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