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Cook pasta according to instructions. Remove
veins and shells from shrimp but leave the
tails on. Preheat skillet with oil to high
heat. Add bell pepper and saute for a minute.
Add the shrimp, shallots, crab, and capers.
Season with salt/pepper and red pepper flakes.
Saute for a minute or two, flipping the shrimp
occasionally. Add the garlic and saute for
another minute until garlic becomes golden. Add
the white wine and lemon zest/juice. Reduce
this sauce for 1-2 minutes. Add the cooked
pasta, mix well, turn down heat to low, and
add about 3 tbsp butter. After butter melts,
add chopped parsley and fresh pepper. Serve warm.
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