Asparagus and Crab Fettuccine
Pasta is my go-to comfort food, perfectly suited for any time of year. In winter you simmer rich meaty ragus, chilly autumn calls for cozy pasta recipes that are punctuated by creamy sage scented sauces, summer noodle dishes are tossed with farmer’s market finds and spring pasta dishes are laced with earthy newness of greens, shoots and sprouts.
Fettuccine is one of those versatile noodles that can graduate from the monotony of classic alfredo. This crab fettuccine recipe, besides being extremely simple to make, combines a rich buttery wine sauce with blanched fresh asparagus and delicate bites of jumbo lump crab meat…perfection!
Tricks for the best tasting noodles…
It’s not difficult to cook noodles but it is easy to screw them up. We’ve all had those overcooked sticky things…not any more! Here are just a few tips to help you have the perfect noodle every time.
- Really salt the water, once you think you’ve added enough-add more. You want your pasta water to taste like the sea, not harshly salted but noticeable. Give your pasta water a taste, if it tastes nice and salty you’re on the right track.
- Start with an XL pot filled with water. Cooking noodles in a small pot without adequate water will make them sticky and gluey. And always start with boiling water.
- Don’t over cook your noodles. Give your noodles a perfunctory taste test every couple of minutes to make sure they’re not over cooking. Remember to stir frequently.
- Toss cooked noodles in a little bit of EVOO to keep them from sticking once drained.
Asparagus and Crab Fettuccine
- 1 bunch asparagus stems trimmed and cut into thirds
- 1 pkg. fettuccine noodles
- 2 tablespoons olive oil
- 4 garlic cloves peeled and minced
- 1 medium shallot peeled and minced
- 1/2 cup white wine
- 4 tablespoons butter cut into cubes
- 1 lb. Cameron’s Seafood Jumbo Lump Crab Meat drained
- salt and pepper to taste
- fresh basil chopped
- crushed red pepper flakes optional
- grated parmesan cheese
- In an extra large pot over medium high heat fill 3/4 of the way with water and heavily salt. Bring to a boil.
- Blanch asparagus in boiling water for 2 minutes. Using a slotted spoon remove the asparagus and shock in a bowl of ice water. Set aside.
- Add fettuccine to boiling water and cook until al dente. Drain, rinse with cool water and toss with a little bit of extra virgin olive oil to keep from sticking. Set aside.
- In a large skillet heat oil over medium high heat and add garlic and shallots. Saute for 2 minutes or until fragrant and deglaze the pan with wine.
- Simmer wine for 2 minutes or until reduced by half, reduce heat to medium low and whisk in butter. Once butter has melted, forming a nice creamy sauce, fold in crab meat, asparagus and noodles.
- Cook for about 3 minutes or until everything is hot and season to taste with salt and pepper. Garnish with basil, crushed pepper flakes and cheese before serving.
Buy Maryland Crab Meat Online
The Jumbo Lump Crab Meat listed in this crab fettuccine recipe is available at our online store. As we say, ‘from shore to door, 3 days fresher than the grocery store’-all of our crab meat is delivered right to your door when you schedule it, guaranteed! And remember, the best crab meat comes from Chesapeake Bay Blue Crabs 🙂
About the author
Patterson Watkins is a professional chef with over 17 years of experience. With a robust career in restaurants, contract dining and catering (including 4 Summer Olympic posts preparing food for the athletes!) Patterson joined the Cameron's Seafood team at the end of 2018 to concoct some delicious recipes with our premium seafood items as the centerpiece.