Crab Pasta With Prosecco And Meyer Lemon Sauce Recipes

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LEMON-GARLIC PENNE WITH CRAB



Lemon-Garlic Penne with Crab image

Our Christmas Eve supper isn't the same without this seafood pasta. I love lots of garlic, but you can use less to suit your family's tastes. -Chrissy Fessler, Hazleton, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 5 servings.

Number Of Ingredients 9

2 cups uncooked penne pasta
5 garlic cloves, minced
1/4 cup butter, cubed
2 tablespoons olive oil
1 can (14-1/2 ounces) chicken broth
2 cans (6 ounces each) lump crabmeat, drained
3 tablespoons lemon juice
1/2 cup minced fresh parsley, divided
Lemon wedges

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, cook and stir garlic in butter and oil over medium heat for 2 minutes or until garlic is golden (do not brown). Add the broth, crab and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until sauce is reduced by half., Drain pasta; toss with crab sauce and 1/4 cup parsley. Garnish with lemon wedges and remaining parsley.

Nutrition Facts : Calories 279 calories, Fat 16g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 537mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.

CRAB PASTA WITH PROSECCO AND MEYER LEMON SAUCE



CRAB PASTA WITH PROSECCO AND MEYER LEMON SAUCE image

Categories     Citrus     Pasta     Shellfish     Sauté     Dinner

Yield 6 Servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 large shallot, sliced
1/8 teaspoon red chile flakes
About 3/4 tsp. kosher salt, divided
1 1/2 cups dry prosecco
1 cup crème fraîche
Zest of 2 Meyer lemons
2 to 3 tbsp. Meyer lemon juice
1 pound shelled cooked Dungeness crab
1 pound fresh fettuccine
1/4 cup chopped flat-leaf parsley

Steps:

  • 1. Bring a large pot of salted water to a boil. Meanwhile, heat oil in a large saucepan over medium heat. Cook shallot, stirring occasionally, until softened, 3 to 5 minutes. Stir in chile flakes and 3/4 tsp. salt; whisk in prosecco and crème fraîche. Bring to a boil over medium-high heat and reduce to 1 3/4 cups, 10 to 15 minutes. 2. Gently stir lemon zest, 2 tbsp. juice, and the crab into prosecco sauce and remove from heat. Boil pasta until just tender, 2 to 5 minutes. 3. Drain pasta, return to pot, and gently toss with crab sauce and parsley. Taste; add more salt and lemon juice if you like.

CRAB & LEMON SPAGHETTI



Crab & lemon spaghetti image

Delicious crab and lemon spaghetti in 15 minutes

Provided by Good Food team

Categories     Dinner, Lunch, Pasta, Supper

Time 20m

Number Of Ingredients 7

350g spaghetti or linguine
1 garlic clove
½-1 fresh red chilli
20g pack flatleaf parsley
170g can crabmeat
3 tbsp lemon olive oil
half a glass of white wine

Steps:

  • Bring a large pan of salted water to the boil, feed in the spaghetti and cook for the time it says on the pack, stirring a couple of times to stop it sticking.
  • Peel and finely chop the garlic; halve, seed and finely chop the chilli. Roughly chop the parsley. Open the can of crab meat and tip the contents into a sieve. Drain well.
  • Heat 2 tbsp of the oil in a large frying pan, add the garlic and chilli and fry for 1 minute. Tip the crab meat into the pan with the wine, season with salt and pepper and heat through for a minute or so, stirring.
  • Drain the pasta, return it to the pan and tip in the crab mixture, the last tablespoon of oil and the parsley. Toss everything together and serve.

Nutrition Facts : Calories 416 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 65 grams carbohydrates, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 0.5 milligram of sodium

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  • Bring a large pot of salted water to a boil. Meanwhile, heat oil in a large saucepan over medium heat. Cook shallot, stirring occasionally, until softened, 3 to 5 minutes. Stir in chile flakes and 3/4 tsp. salt; whisk in prosecco and crème fraîche. Bring to a boil over medium-high heat and reduce to 1 3/4 cups, 10 to 15 minutes.
  • Gently stir lemon zest, 2 tbsp. juice, and the crab into prosecco sauce and remove from heat. Boil pasta until just tender, 2 to 5 minutes.
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