Farfalle with Crabmeat and Oregano Butter Recipe

Name: Farfalle with Crabmeat and Oregano Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 sun-dried tomato halves; 1 cup boiling water; 2 tablespoons olive oil; 1 large shallot, minced; 2 garlic cloves, minced; 1/2 cup dry white wine; 1/4 cup chicken stock or canned low-sodium broth; 1/2 pound fresh Dungeness or lump crabmeat, carefully picked over; 2 teaspoons chopped fresh oregano or marjoram; 1 1/2 sticks (6 ounces) unsalted butter, cut into tablespoons; Kosher salt; Freshly ground pepper; 1 pound farfalle; 1 tablespoon coarsely chopped flat-leaf parsley

Servings: persons

8 sun-dried tomato halves
1 cup boiling water
2 tablespoons olive oil
1 large shallot, minced
2 garlic cloves, minced
1/2 cup dry white wine
1/4 cup chicken stock or canned low-sodium broth
1/2 pound fresh Dungeness or lump crabmeat, carefully picked over
2 teaspoons chopped fresh oregano or marjoram
1 1/2 sticks (6 ounces) unsalted butter, cut into tablespoons
Kosher salt
Freshly ground pepper
1 pound farfalle
1 tablespoon coarsely chopped flat-leaf parsley

1
In a small nonreactive heat-proof bowl, cover the sun-dried tomato halves with the boiling water and set aside until softened, about 20 minutes.
2
Drain the tomatoes and chop them coarsely.
3
Fill a large pot with water, cover and bring to a boil.
4
Meanwhile, in a large nonreactive saucepan, heat the olive oil.
5
Add the shallot and garlic and cook over moderate heat until softened but not browned, about 5 minutes.
6
Add the sun-dried tomatoes and cook for 1 minute.
7
Add the wine and boil over high heat until almost evaporated, 2 to 3 minutes.
8
Add the chicken stock and bring to a boil.
9
Gently stir in the crabmeat and oregano and cook until heated though, about 2 minutes.
10
Remove from the pan from the heat and add the butter; stir until smooth.
11
Season with salt and pepper.
12
Add salt and the farfalle to the boiling water.
13
Cover partially until the water just returns to a boil, then uncover, stir the pasta and cook until al dente.
14
Drain the pasta and transfer it to a large warmed serving bowl.
15
Pour the crab sauce over the farfalle, add the chopped parsley and toss well.
16
Serve at once.

1044

kcal

Calories

103

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 14 ingredients. The key ingredients include: 8 sun-dried tomato halves, 1 cup boiling water, 2 tablespoons olive oil, 1 large shallot, minced, and more.

Yes, Farfalle with Crabmeat and Oregano Butter 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.

Farfalle with Crabmeat and Oregano Butter

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