Crab Pasta With Prosecco And Meyer Lemon Sauce Recipes

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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.

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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.
  • Drain pasta, return to pot, and gently toss with crab sauce and parsley. Taste; add more salt and lemon juice if you like.
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