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Asparagus and Crab Fettuccine

Prep Time 5 minutes
Cook Time 20 minutes
Servings 4 people

Ingredients

  • 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

Toppings:

  • fresh basil chopped
  • crushed red pepper flakes optional
  • grated parmesan cheese

Instructions

  1. In an extra large pot over medium high heat fill 3/4 of the way with water and heavily salt. Bring to a boil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.