Crab Pappardelle Pasta
Crab Pappardelle Pasta
Ingredients
- 1 pound crab meat
- 1 pound pappardelle pasta nests, (about 3/4 of a bag)
- 8 ounces portabella mushrooms, or any preferred mushroom, sliced
- 1 shallot, finely diced
- 6 garlic cloves, minced
- 1 tablespoon fresh thyme, chopped
- 1 cup white wine, Pinot preferred
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
- 1/2 cup freshly grated Parmesan
- 1/4 cup fresh parsley, chopped, for garnish
- to taste salt
- to taste black pepper
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Cook the pappardelle pasta according to the package directions until al dente. Before draining, reserve about 1/4 cup of the pasta water, then drain the pasta.
⏱️ 10 min
- 2
While the pasta cooks, carefully pick through the crab meat to ensure all shells and cartilage are removed. Set aside.
⏱️ 5 min
- 3
Heat the 3 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they are deeply browned and have released their moisture, about 5-7 minutes. Remove the cooked mushrooms from the skillet and set them aside.
⏱️ 7 min
- 4
In the same skillet, melt the 4 tablespoons of unsalted butter over medium heat. Add the finely diced shallot and sauté for 2 to 3 minutes until softened and translucent.
⏱️ 3 min
- 5
Add the chopped fresh thyme and minced garlic to the skillet. Cook for about 30 seconds until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 6
Pour in the 1 cup of white wine. Bring to a simmer and let it reduce by about half, allowing the alcohol to cook off and the flavors to concentrate, about 3-5 minutes.
⏱️ 5 min
- 7
Stir in the 1/2 cup of heavy cream. Reduce the heat to low. Add the 1/2 cup of freshly grated Parmesan cheese and mix continuously until the cheese is melted and the sauce comes together, becoming smooth and slightly thickened.
⏱️ 3 min
- 8
Gently fold in the picked crab meat and the reserved cooked mushrooms. Season the mixture generously with salt and black pepper to taste. Cook for about 2 minutes, just until the crab is heated through, being careful not to overcook it.
⏱️ 2 min
- 9
Add the cooked pappardelle pasta and the reserved 1/4 cup of pasta water to the skillet with the sauce. Toss everything together thoroughly until the pasta is evenly coated in the rich, buttery sauce. Add a splash more pasta water if the sauce seems too thick.
⏱️ 2 min
- 10
Serve immediately, garnished with fresh chopped parsley and an extra sprinkle of Parmesan cheese, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crab Pappardelle Pasta
- 1 pound crab meat
- 1 pound pappardelle pasta nests, (about 3/4 of a bag)
- 8 ounces portabella mushrooms, or any preferred mushroom, sliced
- 1 shallot, finely diced
- 6 garlic cloves, minced
- 1 tablespoon fresh thyme, chopped
- 1 cup white wine, Pinot preferred
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
- 1/2 cup freshly grated Parmesan
- 1/4 cup fresh parsley, chopped, for garnish
- to taste salt
- to taste black pepper
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Cook the pappardelle pasta according to the package directions until al dente. Before draining, reserve about 1/4 cup of the pasta water, then drain the pasta.
⏱️ 10 min - 2
While the pasta cooks, carefully pick through the crab meat to ensure all shells and cartilage are removed. Set aside.
⏱️ 5 min - 3
Heat the 3 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they are deeply browned and have released their moisture, about 5-7 minutes. Remove the cooked mushrooms from the skillet and set them aside.
⏱️ 7 min - 4
In the same skillet, melt the 4 tablespoons of unsalted butter over medium heat. Add the finely diced shallot and sauté for 2 to 3 minutes until softened and translucent.
⏱️ 3 min - 5
Add the chopped fresh thyme and minced garlic to the skillet. Cook for about 30 seconds until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 6
Pour in the 1 cup of white wine. Bring to a simmer and let it reduce by about half, allowing the alcohol to cook off and the flavors to concentrate, about 3-5 minutes.
⏱️ 5 min - 7
Stir in the 1/2 cup of heavy cream. Reduce the heat to low. Add the 1/2 cup of freshly grated Parmesan cheese and mix continuously until the cheese is melted and the sauce comes together, becoming smooth and slightly thickened.
⏱️ 3 min - 8
Gently fold in the picked crab meat and the reserved cooked mushrooms. Season the mixture generously with salt and black pepper to taste. Cook for about 2 minutes, just until the crab is heated through, being careful not to overcook it.
⏱️ 2 min - 9
Add the cooked pappardelle pasta and the reserved 1/4 cup of pasta water to the skillet with the sauce. Toss everything together thoroughly until the pasta is evenly coated in the rich, buttery sauce. Add a splash more pasta water if the sauce seems too thick.
⏱️ 2 min - 10
Serve immediately, garnished with fresh chopped parsley and an extra sprinkle of Parmesan cheese, if desired.
⏱️ 1 min