Crab and Asparagus Fettuccine Recipe

Name: Crab and Asparagus Fettuccine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 shallot, finely chopped (if unavailable, use 1 tablespoon minced mild onion); 1 tablespoon lemon thyme leaves; 2 teaspoons anchovy paste; 2/3 cup dry white wine; 2/3 cup fish stock; 12 ounces asparagus, trimmed and cut into 1-inch pieces (about 3-3 1/2 cups); 9 ounces white crabmeat (about 1 1/4-1 1/2 cups); 14 ounces fresh fettuccine (about 2 1/2-3 cups); 2 teaspoons unsalted butter; Juice of 1 lemon; 1/4 cup chopped fresh parsley; Ground black pepper

Servings: persons

2 tablespoons extra virgin olive oil
1 shallot, finely chopped (if unavailable, use 1 tablespoon minced mild onion)
1 tablespoon lemon thyme leaves
2 teaspoons anchovy paste
2/3 cup dry white wine
2/3 cup fish stock
12 ounces asparagus, trimmed and cut into 1-inch pieces (about 3-3 1/2 cups)
9 ounces white crabmeat (about 1 1/4-1 1/2 cups)
14 ounces fresh fettuccine (about 2 1/2-3 cups)
2 teaspoons unsalted butter
Juice of 1 lemon
1/4 cup chopped fresh parsley
Ground black pepper

1
1 Heat the olive oil in a heavy frying pan, add the shallot, and cook gently until soft but not brown.
2
Add the thyme, anchovy paste, wine, and fish stock, and bring to a boil.
3
Reduce to a simmer.
4
2 Meanwhile bring a large pot of water to a boil.
5
Add the asparagus and cook for 4-6 minutes until just tender.
6
Drain, reserving the cooking water, and add the asparagus to the shallot liquid along with the crab.
7
3 Cook the fettuccine in the asparagus water for 3-4 minutes.
8
Drain and add to the crab sauce.
9
4 Heat the butter in a frying pan until nutty and golden.
10
Add the lemon juice and parsley and pour it over the pasta.
11
Toss to combine.
12
Season to taste with plenty of black pepper.

110

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1 shallot, finely chopped (if unavailable, use 1 tablespoon minced mild onion), 1 tablespoon lemon thyme leaves, 2 teaspoons anchovy paste, and more.

Yes, Crab and Asparagus Fettuccine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crab and Asparagus Fettuccine

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