Crab and Corn Pasta With Tarragon Cream |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Adapted from a recipe in Cuisine Tonight's Quick and Easy Pasta edition. This is indeed quick, very easy, and quite delicious, like a crab/corn bisque over pasta. 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 |
Directions:
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.
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