Thursday, October 11, 2012

Creamy Crab Pasta

Yes, I am still here. I am sorry I haven't posted anything new recently! I have been cooking, I just haven't had time to post on the blog! I have a small photography business, and I am slammed! Combine that with three busy kids, homeschooling, and everything else life throws at us, the blog took a vacation. =) This was so good! I actually used canned crab, so I can't even imagine how good this would be with fresh crab! My kids loved it too. I served it over fettuccine, but you could use any pasta. 

Creamy Crab Pasta
slightly adapted from Body Fuel

1 Tablespoon butter
1 Teaspoon Fresh Garlic, Minced
1/4 Teaspoon Red Pepper Flakes
1 large Tomato, diced (about one cup)
1 Teaspoon Kosher Salt
1/2 Teaspoon Black Pepper
1 Teaspoon Brown Sugar
1 Cup Heavy Cream
1 Cup Green Peas, Cooked
1/2 Cup Parmesan Cheese, Grated
1 Tablespoon Parsley
8 Ounces- 1 pound Crab Meat
1 Teaspoon Fresh Lemon Zest
your choice of pasta

Heat butter in a large pan over medium heat. Add the garlic and red pepper flakes. Saute until it becomes golden and fragrant, about 1 minute. Add the diced tomato, salt, pepper, and brown sugar. Cook for about 8 minutes, until the tomatoes begin to create a light sauce. Add in the cream and bring to a boil. When it starts to boil, turn the heat down to medium-low and add the sweet peas, Parmesan, and parsley. Stir and let it thicken for about 8 minutes. While it is simmering, cook the pasta. Mix in the crab meat and heat through, about 2 minutes. Top your cooked pasta with the crab mixture. Serve topped with freshly grated Parmesan cheese and lemon zest.

1 comment:

love cooking said...

This is nice. Guess you can do this to tuna or minced beef too. Probably some onions and mushrooms will add some good flavors. :)


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