CREAMY PASTA WITH IMITATION CRAB
Creamy pasta sauce with imitation crab that is ready with little prep but ends up with lots of flavor.
Provided by Chef Chevy
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil.
- At the same time, heat oil in a large saucepan over medium heat. Add onion and garlic to the hot oil; cook until translucent, about 5 minutes. Stir in imitation crab and heat for 2 minutes.
- Begin cooking rotini. Add to the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
- While the pasta is cooking, stir half-and-half and parsley into the crab sauce; bring to a simmer. Continue to simmer crab sauce, adding pasta water as necessary, while pasta is finishing.
- Drain pasta.
- Mix Parmesan cheese into crab sauce and heat until melted, about 2 minutes. Serve over pasta.
Nutrition Facts : Calories 358.4 calories, Carbohydrate 54.6 g, Cholesterol 25.5 mg, Fat 9 g, Fiber 2.5 g, Protein 14.3 g, SaturatedFat 3.5 g, Sodium 547.1 mg, Sugar 5.8 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
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.
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.
FRESH PASTA WITH CRABMEAT, PEAS AND CHILE
Provided by Kay Chun
Categories Quick & Easy Father's Day Dinner Crab Pea Healthy Potluck Chile Pepper Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Cook fettuccine in a pasta pot of well-salted boiling water until al dente, about 3 minutes. Reserve 1 cup cooking water, then drain pasta.
- While pasta water comes to a boil, cook spring onions in 1 tablespoon oil and 1 tablespoon butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 2 minutes. Add 1/2 cup pasta-cooking water, peas, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook 1 minute. Add crab and cook until heated through, about 2 minutes. Add pasta, lemon juice, cheese, chile, and remaining tablespoon each of oil and butter and stir to combine well, adding more cooking water to moisten if necessary. Remove from heat and stir in all but 1 tablespoon parsley. Serve pasta sprinkled with remaining parsley.
- What to drink:
- Fontaleoni Vernaccia di San Gimignano '07
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
CRAB PASTA WITH SNAP PEAS AND MINT
Sweet crab meat and even sweeter sugar snap peas are a lovely match in this green-flecked springtime pasta. Don't overlook the final garnish of olive oil, lemon juice, black pepper and flaky sea salt - it really brings out the saline flavor of the crab. Try replacing the mint with basil or chives, or even with tender pea shoots, which will increase the pea quotient in a delightful way.
Provided by Melissa Clark
Categories dinner, easy, for two, quick, weekday, pastas, seafood, main course
Time 25m
Yield 2 to 3 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of heavily salted water to a boil. Add pasta and boil until al dente according to package directions. Reserve 1 cup pasta water, then drain.
- Melt butter in a large skillet over medium heat. Whisk in 1/2 cup pasta water, then stir in snap peas, scallions, chile flakes and a large pinch of salt. Cook for 1 to 2 minutes, until peas are tender. Stir in lemon zest and mix well.
- Add drained pasta to the pan along with crab, 1/3 cup mint, the lemon juice and black pepper. Toss, adding more pasta water if the mixture looks dry, until warmed through. Remove from heat and serve topped with remaining mint, a drizzle of oil, more lemon if you'd like, and a sprinkle of flaky sea salt.
Nutrition Facts : @context http, Calories 515, UnsaturatedFat 6 grams, Carbohydrate 65 grams, Fat 17 grams, Fiber 6 grams, Protein 26 grams, SaturatedFat 10 grams, Sodium 611 milligrams, Sugar 4 grams, TransFat 1 gram
WHITE BEAN PRIMAVERA
Pasta primavera, the creamy, vegetable-heavy pasta dish popularized in the 1980s at Le Cirque, in New York, is a little too fussy for a busy weeknight, but this reimagined white bean version comes together in less than a half-hour. The simple beans and vegetables feel fancy in their robe of cream, Parmesan, lemon juice and mustard. The dish is best with fresh spring vegetables, and it's also very flexible: Substitute spinach for the peas, a handful of halved cherry tomatoes for the carrot, and sugar snap peas for the asparagus. Drained jarred artichoke hearts wouldn't be out of place, either.
Provided by Sarah DiGregorio
Categories dinner, lunch, weeknight, beans, main course, side dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Melt the butter in a 12-inch skillet (preferably straight-sided) over medium-high heat. Add the zucchini and 1 teaspoon salt, and stir, then cook undisturbed in an even layer until one side is golden, about 4 minutes. (It's great if the butter browns, but decrease the heat if it threatens to get too dark.) Stir in the asparagus, carrot and garlic, and cook, stirring occasionally, until fragrant and softened, about 4 minutes. Stir in the peas, scallions and ½ teaspoon salt, then add the red-pepper flakes, oregano and a generous amount of black pepper. Cook, stirring, until the peas are warmed through and bright green, about 2 minutes.
- Add the white beans and the cream, lower the heat to medium, and let the cream come to a simmer. Simmer for about 1 minute.
- Turn off the heat and stir in the lemon juice, Parmesan and Dijon. Taste and season with more salt, pepper or lemon juice as needed. Add 1 or 2 tablespoons of warm water to the creamy beans to loosen as you like; the sauce will thicken as it cools. (You may need more water when you reheat any leftovers.) Serve in bowls topped with the nuts and a handful of basil leaves. Pass more Parmesan at the table.
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