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.

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 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.

Crab And Corn Pasta With Tarragon Cream

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