Shrimp and Crab Scampi

Bring a large pot of salted water to a boil and cook pasta according to package directions.

Before draining the pasta, reserve about 1 cup of the starchy pasta water.

While the pasta cooks, season the shrimp with salt and pepper.

Heat olive oil in a large skillet over medium-high heat. Add the shrimp and sear for about 30 seconds per side until pink. Remove from the skillet and set aside.

In the same skillet, melt 2 tablespoons of butter. Add the sliced shallots and garlic and cook until fragrant, about 1-2 minutes.

Stir in the fresh basil leaves and crushed red pepper flakes and cook for another 30 seconds.

Pour in the vegetable stock, lemon juice, and lemon zest. Bring to a simmer and cook until the sauce has reduced by about half.

Stir in the remaining 2 tablespoons of butter until melted and the sauce is glossy.

Return the cooked shrimp to the skillet, then add the chopped parsley, cooked pasta, and lump crab meat.

Add a splash of the reserved pasta water and toss everything together to coat in the sauce. Add more pasta water as needed to reach your desired consistency.

Let it simmer for a couple of minutes for the flavors to meld. Taste and adjust seasoning with more salt and pepper if needed.

Serve immediately, garnished with freshly grated Parmesan cheese and more fresh parsley.