Ingredients

• 1/3 cup olive oil
• 1 pint cherry tomatoes, halved
• 1 tbsp garlic, minced
• Salt and pepper, to taste
• 1/4 cup cooking brandy
• 1 tbsp lobster base
• 1 cup water
• 1/2 cup heavy cream
• 1 can lump crab meat, drained and picked through
• 15 raw shrimp, peeled and deveined
• 1 pound Fettuccini (1 package)
• 1/2 cup Italian flat-leaf parsley, chopped
• 1/3 cup grated Parmesan cheese, plus more for serving

Instructions

1. Cook the Fettuccini. Bring a large pot of salted water to a boil. Cook fettuccini according to package instructions until al dente. Drain and set aside. Reserve 1/2 cup of pasta water.
2. Sauté the Base. In a large skillet or sauté pan, heat olive oil over medium heat. Add cherry tomatoes and cook for 4–5 minutes until they begin to blister and soften. Stir in the garlic, and cook for another 30 seconds until fragrant. Season with a pinch of salt and pepper.
3. Deglaze & Build the Sauce. Add brandy to the skillet to deglaze, scraping up any browned bits. Simmer for 1–2 minutes to let the alcohol cook off. In a small bowl, whisk the lobster base into 1 cup of water until dissolved. Pour this into the skillet and bring to a gentle simmer. Add heavy cream and stir to combine. Simmer for 3–4 minutes until the sauce slightly thickens.
4. Add the Seafood. Add cooked fettuccini to the skillet and toss to coat in the sauce. If the sauce is too thick, loosen it with a bit of the reserved pasta water. Stir in chopped parsley and grated Parmesan. Toss gently to combine.
5. Serve. Plate the pasta, top with extra Parmesan and parsley if desired. Serve hot with crusty bread or a side salad.

Tips:

• For extra richness, drizzle with a little olive oil before serving.
• Add a pinch of red pepper flakes for a slight kick.
• This dish pairs well with a crisp white wine like Sauvignon Blanc or Pinot Grigio.