Creamy Crab and Asparagus Fettuccine
Servings
2Serving size
2 ounces pasta with 4 ounces crabmeat and sauceThis recipe can easily be multiplied but does not make very good leftovers.
Ingredients
| 3 Quarts Water |
| 4 ounce Whole Wheat Fettuccine (or gluten-free fettuccine) |
| 2 tsp. Olive oil (divided) |
| 8 ounces Crimini mushrooms (sliced) |
| 1 Large Shallots, raw (minced) |
| 8 ounces Asparagus, raw (cut into 2 inch pieces) |
| 1/4 cup White wine |
| 2 Tbsp. Lemon juice |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 8 ounce Crabmeat |
| 1 Tbsp. Fresh oregano (coarsely chopped) |
| 1 ounce Semisoft goat cheese |
Instructions
While the water is coming to a boil, place 1 teaspoon olive oil in a large skillet over medium high heat. Add the mushrooms. Cook, tossing frequently, until well browned. Remove to a plate.
Add the second teaspoon of oil to the pan and then the shallots. Cook for about 2 minutes, stirring frequently.
While the shallots are cooking, add the pasta to the boiling water. Stir frequently.
Add the asparagus to the shallots and cook for about 5 minutes, tossing frequently.
Add the white wine, lemon juice, salt, pepper, crabmeat and goat cheese. Reduce the heat to medium and stir continuously to heat the crab through and melt the goat cheese (about 5 minutes).
When the pasta is ready, add the cooked fettuccine and the oregano. Toss well. If the sauce is a too thick, add some of the pasta water 1 tablespoon at a time.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
This is a light pasta dish with the flavor of the crab enhanced by both the slight creaminess and the flavors of the lemon and oregano.
I am fortunate enough to live on the Gulf Coast and there’s great quality crab here. I purchase mine at the farmer’s market here in New Orleans. You can find great quality crabmeat even if you don’t live on the coast – ask at the fish counter of your local store.