Crab And Corn Pasta With Tarragon Cream Recipe

Name: Crab And Corn Pasta With Tarragon Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces pasta, preferably long fusilli or 8 ounces fettuccine pasta; 4 slices thick-sliced pancetta or 4 slices bacon, diced; 1/3 cup green onion, white and very light green parts, minced; 2 teaspoons garlic, minced; 1/4 cup dry sherry; 2 tablespoons unsalted butter; 1 1/2 cups fresh corn kernels (about 2 small ears); 3/4 cup cream; 1 tablespoon fresh tarragon, minced; 6 -7 ounces cooked crab meat; salt & freshly ground black pepper

Servings: persons

8 ounces pasta, preferably long fusilli or 8 ounces fettuccine pasta
4 slices thick-sliced pancetta or 4 slices bacon, diced
1/3 cup green onion, white and very light green parts, minced
2 teaspoons garlic, minced
1/4 cup dry sherry
2 tablespoons unsalted butter
1 1/2 cups fresh corn kernels (about 2 small ears)
3/4 cup cream
1 tablespoon fresh tarragon, minced
6 -7 ounces cooked crab meat
salt & freshly ground black pepper

1
Cook pasta in a large pot of boiling water until al dente, drain, set aside.
2
Cook pancetta or bacon in a large saute pan over medium high heat until crisp. Remove bacon to drain on a paper towel, reserve the bacon drippings.
3
Saute the minced shallots and garlic in 2 TB of bacon drippings over medium heat until soft, 2-3 minutes.
4
Deglaze the saute pan with sherry, cook until nearly evaporated, about 2 minutes. Melt butter in pan. Add corn, cook until softened, about 3 minutes. Stir in cream and tarragon, bring to a simmer.
5
Add pasta and bacon to pan, season to taste with salt and pepper. Turn off heat and gently fold in crab meat.
6
NOTE: My husband tells me this is delicious, but I am highly allergic to crab, so I used shredded lobster tail meat in my portion instead. Oh my word, it was awesome. Either way a winning recipe.

666

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 8 ounces pasta, preferably long fusilli or 8 ounces fettuccine pasta, 4 slices thick-sliced pancetta or 4 slices bacon, diced, 1/3 cup green onion, white and very light green parts, minced, 2 teaspoons garlic, minced, and more.

Yes, Crab And Corn Pasta With Tarragon Cream 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.

That's it — enjoy your meal!

Crab And Corn Pasta With Tarragon Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions