PAPPARDELLE WITH CRAB AND TARRAGON
A beautiful dish. Lobster could be substituted for crab or even seared scallops.
Provided by barbara lentz
Categories Seafood
Time 40m
Number Of Ingredients 11
Steps:
- 1. Remove the crab meat from all the legs and set aside. Add oil to a large pot. Add the leeks and saute 5 minutes. Add the garlic and saute 1 minute more.
- 2. Add the tomatoes breaking up the tomatoes with hands or smash them with a spoon. Add the dried tarragon and salt and pepper. Bring to a simmer. Place a cover on and let simmer 20 minutes.
- 3. Meanwhile place a pot of water on stove and bring it to a boil. Add salt and then Add the pasta and reduce the heat. Place the crab meat in a fine mesh colander and place over the top of boiling pasta. The steam will begin to warm the crab meat
- 4. Add the creme fraiche to the sauce and simmer another 10 minutes. When the pasta is almost done dip the colander with the crab meat into the hot water but don't let the crab fall into the pot. Set the crab aside.
- 5. Drain the pasta reserving 1/4 cup pasta water. Add the pasta water to the sauce.
- 6. To serve place the pasta on a plate. Ladle sauce over top then add some crab meat. Garnish with herb of choice and a little parmesan cheese
CRAB & ASPARAGUS PAPPARDELLE
Crab is so good to serve in the spring - combined with fresh egg pappardelle and asparagus, it makes a stunning seasonal dish. Pair it with a rocket salad
Provided by Rosie Birkett
Categories Dinner, Lunch, Pasta, Supper
Time 25m
Number Of Ingredients 14
Steps:
- Heat the olive oil in a heavy-bottomed frying pan. Add the fennel seeds, chilli, shallots, parsley stalks, lemon zest and seasoning, and fry for about 5 mins, or until softened and aromatic. Add the tomato purée, cook for a couple of mins, then deglaze with the vermouth. Add half the crabmeat, stir to create a thick sauce, then remove from the heat while you cook the pasta.
- Bring a large pan of salted water to the boil and cook the pasta until al dente. With 3 mins remaining, add the asparagus, then use a slotted spoon to transfer the pasta and asparagus to the crab pan. Put the crab pan back on the heat, add a couple of spoonfuls of pasta water to loosen and toss together, coating the pasta in the sauce. Add the rest of the crabmeat, crème fraîche and lemon juice, and warm through. Divide between plates and garnish with parsley, chives and hazelnuts.
Nutrition Facts : Calories 576 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 30 grams protein, Sodium 0.6 milligram of sodium
HOMEMADE PAPPARDELLE WITH CRAB & BROAD BEANS
Make your own pappardelle and you may never go back to shop-bought pasta. Fresh crab adds a touch of luxury to a sauce rich with tomatoes and broad beans
Provided by Rosie Birkett
Categories Dinner, Main course, Pasta
Time 1h15m
Number Of Ingredients 16
Steps:
- Blitz the pasta ingredients in a food processor until they clump together - if too wet, add some more flour. Roll into a ball, wrap in cling film and chill for 30 mins.
- Once rested, cut the pasta in half. Flatten one half, then roll with a rolling pin until it can fit into the widest setting of a pasta machine. Feed the dough through the machine, then fold it in three and pass it through this setting again. Pass it through once more, then give it a quarter turn so it fits through and roll through the widest setting again. Continue to run through the pasta machine, gradually reducing the settings to thinnest. Once you've run it through the thinnest setting, put the dough on a floured surface and repeat with the other half.
- Once both halves are rolled out, lay them flat on the surface. Square off the ends and any ragged edges, cut both in half and dust with semolina. Loosely fold each of the four lengths over itself into three, then, using a sharp knife, cut into 2cm strips and dust well with semolina. Put on a semolina-dusted tray and leave to dry out for 30 mins-1 hr (or longer) until it feels leathery.
- Cook the broad beans in boiling water for 2 mins, then drain and cool. Use your nails to pierce the skin, then squeeze the bright green bean into a bowl.
- When the pasta has dried out, make the sauce. Heat the olive oil and fennel seeds in a non-stick saucepan for a min, then add the shallots, parsley stalks, garlic and chilli. Meanwhile, boil a pan of well salted water. Cook the shallot mix for about 5-8 mins, stirring, until softened and aromatic, then add the tomatoes and parsley leaves and cook for a few more mins until the tomatoes are breaking down - add a splash of water if it starts to dry out. Stir in the brown crabmeat and some lemon juice. Reduce the heat while you cook the pasta.
- Cook the pasta in the boiling water for 2-3 mins until al dente. Drain, reserving the pasta water, then add the pasta to the saucepan and turn the heat up to medium high. Add 1 tbsp of the pasta water and shake the pan to emulsify the sauce, using tongs to coat the pasta. Add the white crabmeat, the broad beans and some more lemon juice and stir to coat. Season and add more lemon juice to taste. Divide between plates, top with the chives and tarragon and sprinkle with cayenne pepper, if you like.
Nutrition Facts : Calories 416 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 0.6 milligram of sodium
CREAMY LOBSTER AND CORN PAPPARDELLE
The tender chunks of lobster paired with a rich tarragon and chive cream sauce and sweet corn may make this pasta dish decadent, but those ingredients don't have to break the bank. I often take advantage of when lobster tails are on sale at my grocery store, and I stock up then to make this pasta.
Provided by Kardea Brown
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Fill a bowl with ice and water. Bring a large stockpot of water to a boil. Place the lobster, head first, into the water. Boil until the lobster is bright red, about 12 minutes. Plunge the lobster into the ice water to stop cooking. Remove the lobster meat from the claws and tail. Coarsely chop into bite-size pieces, and set aside.
- Cook the pasta in salted water according to the package directions. Drain, set aside and keep warm.
- While the pasta cooks, make the sauce. Melt the butter in the oil in a large deep skillet over medium-high heat. Add the corn and cook until it begins to brown, about 7 minutes. Add the shallot, celery, and garlic and cook until tender, about 5 minutes.
- Add the wine and cook until reduced by half, 2 minutes. Stir in the heavy cream and cook until the sauce thickens, 2 to 3 minutes. Stir in the cheese, chives, and tarragon and season to taste with salt and pepper. Add the pasta and lobster and toss well to coat. Divide the pasta between serving bowls and garnish with additional tarragon and chives, if desired.
TARRAGON CRAB SALAD
The keys to this fast, simple dish, which was inspired by a crab-stuffed tomato at Yves Camdeborde's Paris brasserie, Le Comptoir du Relais, are ripe tomatoes, fresh herbs, and excellent crabmeat.
Provided by Shelley Wiseman
Categories Salad Blender Tomato No-Cook Quick & Easy Crab Summer Healthy Tarragon Chive Lettuce Gourmet
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Blend yolk, vinegar, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender. With motor running, add oil in a slow stream.
- Toss crabmeat with dressing, tarragon, and chives.
- Season tomatoes with salt and serve topped with romaine and crab
More about "pappardelle with crab and tarragon recipes"
PAPPARDELLE PASTA WITH SEAFOOD SAUCE RECIPE | A SPICY …
From aspicyperspective.com
5/5 (1)Total Time 15 minsCategory Dinner, Main, Main CourseCalories 994 per serving
- Set a large pot of salted water over high heat and bring to a boil. Then set a large sauté pan over medium heat.
- Add the butter to the sauté pan. Once melted, add in the garlic, 1 teaspoon salt, and ½ teaspoon black pepper. Sauté for 2 minutes.
- Once the water is boiling, drop the pappardelle pasta into the water and stir. Boil the pasta 3-4 minutes, until mostly cooked through, but still slightly firm.
- Meanwhile, add the shrimp, scallops, and clams to the butter and garlic. Sauté for 3 minutes. Once the seafood is mostly cooked, pour in the tomato sauce, and wine. Bring to a simmer to thicken the sauce.
TAGLIATELLE WITH CRAB AND TARRAGON | WILLIAMS SONOMA
From williams-sonoma.com
5/5 (1)Total Time 35 minsServings 4
CRAB PAPPARDELLE | FOOD CHANNEL
From foodchannel.com
Estimated Reading Time 3 mins
FETTUCCINE WITH CRAB RECIPE | BON APPéTIT
From bonappetit.com
Estimated Reading Time 2 mins
ARRABBIATA PASTA RECIPE WITH CRAB | OLIVEMAGAZINE
From olivemagazine.com
CRAB PASTA | FOOD SAFARI RECIPES | SBS FOOD
From sbs.com.au
PAPPARDELLE WITH CRAB, SNAP PEAS, ORANGE, AND CHILES
From womansday.com
WILD MUSHROOM AND CRAB PAPPARDELLE PASTA • FREUTCAKE
From freutcake.com
PAPPARDELLE WITH CHICKEN, PARMA HAM & TARRAGON - GOOD …
From goodhousekeeping.com
CREAMY WHITE SAUCE WITH FRESH TARRAGON ATOP LOBSTER RAVIOLI
From pappardellespasta.com
LOBSTER AND FRESH PAPPARDELLE WITH SAFFRON CREAM SAUCE
From emerils.com
GARLICKY TARRAGON PAPPARDELLE WITH MUSSELS, SHRIMP, & CHORIZO
From delallo.com
PAPPARDELLE WITH SEAFOOD CREAM SAUCE RECIPE | EPICURIOUS
From epicurious.com
PAPPARDELLE WITH CRAB AND TARRAGON RECIPES
From tfrecipes.com
CRAB PAPPARDELLE | RECIPES | THE FISH SOCIETY
From thefishsociety.co.uk
PAPPARDELLE WITH SEAFOOD CREAM SAUCE - TODAY
From today.com
20 BEST PAPPARDELLE PASTA RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
HOMEMADE PAPPARDELLE WITH CRAB BROAD BEANS RECIPES - FOOD …
From foodhousehome.com
DECONSTRUCTED CRAB RAVIOLI WITH TARRAGON CREAM RECIPE - EATINGWELL
From eatingwell.com
You'll also love