CREAMY CRAB & PEA PASTA
Fresh crab is one of summer's real treats and its delicate flavour means it needs only minimal cooking
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 15m
Number Of Ingredients 7
Steps:
- Boil a large pan of salted water. Tip in the pasta, then cook for about 7 mins. Add the peas, then cook for 2-3 mins more until both are cooked through.
- Drain in a colander, reserving a little cooking water, then tip back into the pan with the crabmeat and crème fraîche. Stir well with most of the remaining ingredients, adding a little of the pasta cooking water if the mixture seems a little dry. Serve sprinkled with a little extra chopped chilli, parsley and lemon zest.
Nutrition Facts : Calories 512 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 0.83 milligram of sodium
CREAMY CRAB AND PEA PASTA
Ready in just 15 minutes! This easy, peasy crab spaghetti recipe makes a satisfying midweek meal
Provided by olivemagazine
Time 30m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Boil a large pan of salted water. tip in spaghetti, then cook for 7 minutes. add frozen peas, then cook for 3 minutes more until both are cooked through.
- Drain in a colander, reserving a little cooking water, then tip back into the pan with white crabmeat from 2 × 170g tins and 5 tbsp half-fat crème fraîche. Stir well with 1 chopped red chilli, a handful of chopped parsley and the zest and juice of 1 lemon. Add a little of the cooking water if too dry.
CREAMY CRAB AND PASTA SALAD
Crabmeat and pasta are tossed with a creamy seasoned sauce in this great chilled salad.
Provided by dakota kelly
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 27m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta shells 10 to 12 minutes, until al dente, and drain.
- In a bowl, blend the sour cream, mayonnaise, lemon juice, honey mustard, and dill. Season with salt and pepper.
- In a large bowl, toss together the cooked pasta, sour cream mixture, crabmeat, red bell pepper, green bell pepper, and green onions. Cover and chill until serving.
Nutrition Facts : Calories 295 calories, Carbohydrate 35.6 g, Cholesterol 54.3 mg, Fat 8.6 g, Fiber 2 g, Protein 19.2 g, SaturatedFat 2.2 g, Sodium 504.1 mg, Sugar 3.5 g
CREAMY CRAB AND PEA PASTA
Make and share this Creamy Crab and Pea Pasta recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil a large pan of salted water. Tip in the pasta and cook for about 7 minutes.
- Add the peas and cook for a further 2-3 minutes until both are cooked through.
- Drain in a colander, reserving a little cooking water then tip back into the pan with the crabmeat and creme fraiche.
- Stir well with the remaining ingredients.
- Stir in a little of the reserved cooking water if the mixture seems a little dry.
- Serve.
Nutrition Facts : Calories 552.9, Fat 9.3, SaturatedFat 4.7, Cholesterol 55.4, Sodium 677.5, Carbohydrate 87.6, Fiber 7.5, Sugar 5.5, Protein 30.3
FRESH CRAB AND PEA RISOTTO
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat the stock in a medium saucepan and keep it simmering over low heat.
- In a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, heat the butter and olive oil over medium heat. Add the shallots, fennel, and poblano pepper and cook for 5 minutes, stirring occasionally. Stir in the garlic, thyme, saffron, and red pepper flakes and cook for 2 minutes. Add the rice and stir to coat all the grains with butter and oil. Add the wine and cook over medium-low heat, stirring constantly, for 5 minutes, until almost all the liquid has been absorbed. Add 1/2 cup of the simmering stock to the rice and cook, stirring frequently (see Cook's Note). When the stock is almost completely absorbed, continue adding stock, 1/2 cup at a time, simmering the risotto until the stock is absorbed each time before adding more stock. Cook until the rice is al dente; it should take between 25 and 30 minutes.
- When the rice is done, stir in the creme fraiche, 2 teaspoons salt, and 1 teaspoon black pepper. Fold in the crabmeat and peas and cook over low heat for 2 minutes, until the crabmeat is warmed through. Add just enough simmering stock to make the risotto moist and creamy. Serve hot in large, shallow bowls and sprinkle with chives and lemon zest.
PASTA WITH PEAS, CRAB, AND BASIL
Chopping peas slightly prevents them from rolling off the pasta in this dish of pappardelle -- long, flat, wide noodles -- with crab and basil.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Bring a large saucepan of water to a boil, and generously add salt. Stir in pasta; cook according to package instructions until it is al dente. Transfer to a colander, and let drain.
- Meanwhile, melt butter in a large saute pan over medium heat. Add shallots, and cook until they are translucent and fragrant, about 2 minutes. Add peas, and season with salt and pepper; cook until peas are tender and bright green, 4 to 5 minutes. Add crab, and continue cooking, stirring constantly, until it is heated through, about 1 minute more. Add the pasta, and stir to combine.
- Stir in cream and basil, and cook until mixture is just heated through. Remove from heat; season with salt and pepper. Divide among serving plates, and garnish with basil. Serve immediately.
CREAMY GROUND TURKEY, SPINACH AND PEA PASTA
This dish is a great way to feed a group of people and make a pound of meat stretch. I also sneak in veggies like spinach and peas for picky eaters. Rich, creamy and filling, this pasta is perfect for busy weeknights or special enough for entertaining.
Provided by Megan Mitchell
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large stock pot of salted water to a boil.
- Meanwhile, heat a large nonstick skillet over medium heat. Add 1 to 2 tablespoons olive oil along with the ground turkey and cook, breaking up the turkey with a wooden spoon, until browned, about 8 minutes. Season with salt and pepper. Turn the heat to medium low and add the garlic and thyme; cook, stirring, until fragrant, about 2 minutes. Next, add the flour and stir to coat. If the skillet looks too dry, add 1 to 2 more tablespoons olive oil. Cook, stirring, until it smells nutty, about 2 minutes. Deglaze the skillet with the vermouth or white wine and cook, scraping up the browned bits with the wooden spoon, until the liquid evaporates. Next, add the milk and 1 cup Parmesan, liberally season with salt and pepper then simmer on low heat until the sauce thickens, 8 to 10 minutes.
- At this point drop the pasta into the boiling water and cook per the package directions until al dente.
- Five minutes before the pasta is ready, add the spinach and peas to the sauce and cook over low heat, stirring occasionally, for 5 minutes. Taste for seasoning; add more salt and pepper, if necessary. Add the pasta, along with 3/4 to 1 cup of the pasta cooking water, directly to the skillet and stir until the sauce is thick and creamy, 1 to 2 minutes.
- Serve the pasta in shallow bowls, then sprinkle with pepper and extra Parmesan.
PASTA WITH PEAS, CRAB, AND BASIL
Steps:
- Bring a large saucepan of water to a boil, and generously add salt. Stir in the pasta; cook according to package instructions until it is al dente. Transfer to a colander, and let drain.
- Meanwhile, melt the butter in a large sauté pan over medium heat. Add the shallots, and cook until they are translucent and fragrant, about 2 minutes. Add the peas, and season with salt and pepper; cook until the peas are tender and bright green, 4 to 5 minutes. Add the crab, and continue cooking, stirring constantly, until it is heated through, about 1 minute more. Add the pasta, and stir to combine.
- Stir in the cream and basil, and cook until the mixture is just heated through. Remove from heat; season with salt and pepper. Divide among serving plates, and garnish with basil. Serve immediately.
TOASTED GARLIC AND SWEET PEA PASTA
Make and share this Toasted Garlic and Sweet Pea Pasta recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Cholesterol
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place a large pot of water with a tight-fitting lid over high heat; bring to a boil; add in salt and the pasta.
- Cook according to package directions until al dente; right before draining, reserve about ½ cup pasta cooking liquid.
- Add olive oil and sliced garlic to a large skillet; place skillet over medium heat, spread the sliced garlic out in an even layer in the heating oil, and keep an eye on the garlic (it can go from golden to burnt in a couple of seconds.
- Have a slotted spoon and some paper towels on a plate nearby; once the garlic is toasty brown, remove it from the oil with a slotted spoon and drain it on the paper towels.
- Turn the heat up under the skillet w/ oil to medium-high; add in the red pepper flakes, onion, thyme, salt, and pepper.
- Cook, stirring often, for about 5 minutes or until the onions become tender and lightly browned.
- Add in the wine and cook 2 minutes, then add the chicken stock; continue cooking 2 minutes.
- Add in the peas and a couple of ladles of the pasta cooking liquid.
- Bring the sauce back to a bubble; with the back of a spoon, mash about half of the peas in the skillet.
- Add in the parsley and toasted garlic slices; stir to combine, then taste it; add more salt/pepper if needed.
- Add the cooked drained pasta; toss to coat (if the sauce is too thick, add another glug of chicken stock).
- Stir in the cheese, then transfer the pasta to serving plates; pass extra cheese at the table.
Nutrition Facts : Calories 816.2, Fat 22, SaturatedFat 6, Cholesterol 14.4, Sodium 894, Carbohydrate 112.8, Fiber 10.6, Sugar 12.1, Protein 33.2
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