Italian Essentials: Crab with Lemony/Creamy Pasta

Name: Italian Essentials: Crab with Lemony/Creamy Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Several
Cuisine: Italian
Ingredients: PLAN/PURCHASE; LEMON, BREADCRUMB TOPPING; 3 Tbsp sweet butter, unsalted; 1 c breadcrumbs, with italian seasoning; 1/2 tsp salt, kosher variety, fine grind; 2 clove garlic, minced; 2 Tbsp fresh parsley, chopped; 1 Tbsp lemon zest; 1 Tbsp lemon juice; black pepper, freshly ground, to taste; THE PASTA SAUCE; 8 oz pasta, your choice; 4 Tbsp sweet butter, unsalted; 1 Tbsp olive oil, extra virgin; 2 clove garlic minced; 1/2 c chicken stock, not broth; 1/4 c heavy cream; 2 - 3 Tbsp lemon juice, freshly squeezed; 1/2 tsp red pepper flakes, or to taste; 8 oz jumbo lump crab meat, picked through for shells; 1/4 c parmesan cheese, freshly grated; salt, kosher variety, to taste; white pepper, freshly ground, to taste; OPTIONAL ITEMS; shrimp or scallops… why not?; strips of red or green bell pepper, for taste and color; other veggies of your own choosing; additional parmesan cheese

By Andy Anderson !
@ThePretentiousChef

This is an awesome recipe with amazing, lip smacking, taste. Plus, if you have all your ingredients prepped, you can have it on the table in about 30 quick minutes.

The proportions in this recipe will serve 2 people with some leftovers for lunch or dinner the next day… Unless you are REALLY hungry.

A great dish...

So, you ready… Let’s get into the kitchen.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

13 Comments

Serves:

Several

Prep:

10 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

PLAN/PURCHASE
LEMON, BREADCRUMB TOPPING
3 Tbsp

sweet butter, unsalted
1 c

breadcrumbs, with italian seasoning
1/2 tsp

salt, kosher variety, fine grind
2 clove

garlic, minced
2 Tbsp

fresh parsley, chopped
1 Tbsp

lemon zest
1 Tbsp

lemon juice
·

black pepper, freshly ground, to taste
THE PASTA SAUCE
8 oz

pasta, your choice
4 Tbsp

sweet butter, unsalted
1 Tbsp

olive oil, extra virgin
2 clove

garlic minced
1/2 c

chicken stock, not broth
1/4 c

heavy cream
2 - 3 Tbsp

lemon juice, freshly squeezed
1/2 tsp

red pepper flakes, or to taste
8 oz

jumbo lump crab meat, picked through for shells
1/4 c

parmesan cheese, freshly grated
·

salt, kosher variety, to taste
·

white pepper, freshly ground, to taste
OPTIONAL ITEMS
·

shrimp or scallops… why not?
·

strips of red or green bell pepper, for taste and color
·

other veggies of your own choosing
·

additional parmesan cheese
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How to Make Italian Essentials: Crab with Lemony/Creamy Pasta

Step-by-Step

PREP/PREPARE
Making it a One-Pot Dish
For this recipe you will need one large skillet or pot, large enough to hold all of the ingredients. I made this a one-pot dinner, by boiling the noodles in a large skillet, wiping it out and making the lemon breadcrumb topping, then wiping it out and making the pasta sauce. You do not have to do that; however, it made cleanup a snap.
The lemon breadcrumb topping can be used in many recipes; especially fish and seafood. Once made, it can be stored in the freezer for several months. I have even used it as a crunchy topping on a baked potato.
I used Penne pasta for this dish; however, any old pasta will do just fine.
Can You Freeze It?
I did try freezing a portion of the dish, but after thawing it came out with a grainy texture. It is true that you can buy dishes similar to this in the frozen section of your grocer; however, the reason their frozen sauces do not come out grainy is because they add chemicals (which I do not want in my body) to the sauce to prevent that from happening.

FYI: The Lemon Breadcrumb Topping freezes quite well.

Have a nice day :-)
Gather your ingredients (mise en place).
LEMON BREADCRUMB TOPPING
Add the butter to a pot or skillet over medium heat, and then add the breadcrumbs.
Stir until they begin to get toasty, but do not let them burn.
Remove from the heat, then toss in the garlic, zest, and lemon juice.
Stir to combine, season with a bit of pepper (salt if you wish), then reserve.
If you are using the same pan for the sauce, wipe it out, and return to the stovetop.
THE PASTA SAUCE
Place the pan over medium heat and add the butter.
After the butter has melted, toss in the minced garlic, and stir until fragrant, about 60 seconds.
Add the chicken stock, heavy cream, and red pepper flakes.
I usually whisk the heavy cream, and the chicken stock together in a measuring cup, and pour it into the pan.
Stir until the sauce begins simmering, about 3 – 4 minutes.
Continue simmering and stirring for an additional 5 minutes.
Add the parmesan cheese and stir until it is melted into the sauce.
If you feel the sauce is too thick, add about a tablespoon of the reserved pasta water at a time, until you achieve the desired consistency… You will probably not need to do this step.
Add the pasta, and toss, for about 1 minute.
Throw in the crab, and gently toss until combined and heated through, about an additional minute.
I use a pair of tongs to do the tossing. I find that it is gentler on the pasta, and does not break up crab, as a large spoon might do.
PLATE/PRESENT
Sprinkle on some of the lemon breadcrumb topping, and maybe a bit more parmesan cheese, then serve while nice and warm; possibly with some crusty Italian bread, and a nice clean chardonnay. Enjoy.
Keep the faith, and keep cooking.