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Penne with crab recipe

Penne with crab recipe



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  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Penne

Canned crab meat is perfect for this dish, and makes an economical, fuss-free alternative to fresh.

1 person made this

IngredientsServes: 4

  • 250g penne or other pasta shapes
  • 2 tsp olive oil
  • 2 smoked turkey or rindless bacon rashers, roughly chopped
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 green pepper, seeded and diced
  • 1 small bulb of fennel, thinly sliced crossways
  • 400g can chopped tomatoes
  • 125ml orange juice
  • 170g can white crab meat, drained
  • salt and freshly ground black pepper

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Cook the pasta in a large pan of lightly salted boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
  2. Meanwhile, heat the oil in large frying pan over a medium heat. Add the smoked turkey or bacon and sauté for 4 minutes until lightly crisped. Add the onion and garlic to the pan and cook for 5 minutes, stirring frequently, until the onion is tender. Add the pepper and fennel and cook for 7 minutes until softened.
  3. Drain the pasta and keep warm, reserving 125ml of the cooking liquid. Stir this liquid into the pan with the tomatoes and their juice and the orange juice. Season with salt and pepper, and bring to the boil. Reduce to a simmer, cover and cook for 5 minutes or until the fennel is tender and the sauce is a good coating consistency.
  4. Stir in the crab meat and heat gently for just 2–3 minutes. Transfer to a serving dish. Add the pasta, toss to combine and serve.

COOK SMART

*There is no need to buy a premium, chilled orange juice for this sauce. Use a long-life juice or squeeze your own fresh oranges. *Multi-packs of canned tomatoes are often on ‘special offer’ so buy them when keenly priced and keep several cans in your storecupboard.

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Penne in a white cream sauce with crab!

I used real crab meat, so while the pasta was cooking, I quickly steamed them and removed the meat Set aside.

On a low to medium heat in saue pan add the cream cheese and garlic and wisk (I use wire) until smooth. Raise heat a bit to medium and slowly begin adding the milk while stiring (making sure lumps are gone).

I popped the broccoli in the microwave at this point. In a bowl, 2tbls of water and broccoli then covered with a plate. Cooked on regular setting for 2-1/2 minutes.

Add parmesan, pepper, basil and crab meat and add broccoli when bell chimes : ) Remove from heat. will thicken as it stands.

Measure 4oz pasta and pour sauce over. Enjoy!

Note: My grocery store sells legs in packs (ones that have been broken) for cheap. I was able to get about 1/2 cup from a $2.25 purchase, so I would take a look at your local grocer if your interested in real crab meat.


Recipe Summary

  • 1 (16 ounce) package penne pasta
  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • ¼ cup chopped fresh basil
  • ¼ cup chopped fresh oregano
  • 2 tablespoons chopped fresh parsley
  • 1 tomato, diced
  • salt and pepper to taste
  • 1 (8 ounce) package cream cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente drain.

In a large saucepan over medium heat, heat olive oil. Stir in garlic, basil, oregano, parsley, tomato, salt and pepper, and cook 5 minutes. Stir in cream cheese until melted. (Add meat, if desired, at this time.) Heat through, toss with cooked pasta and serve.


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Recipe Summary

  • 8 ounces dried fettucine
  • 3 tablespoons butter
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • salt and black pepper to taste
  • ½ teaspoon cayenne pepper
  • 2 cups half-and-half
  • 1 (4 ounce) package cream cheese, softened
  • ½ cup grated Parmesan cheese
  • 8 ounces crabmeat, flaked

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente drain. Keep warm and covered.

Meanwhile, melt the butter in a large saucepan over medium heat. Add the minced garlic and cook until garlic releases its aroma, about 2 minutes, being careful not to let the garlic brown. Stir in the flour, salt, pepper, and cayenne pepper. Reduce heat, and cook, stirring constantly for about 2 minutes. Add the half-and-half and stir over medium heat until slightly thickened, about 3 minutes.

Add the cream cheese and Parmesan cheese to the sauce and stir until cheeses melt and mixture is smooth. Mix in the crabmeat and continue cooking until crabmeat is heated through, about 3 minutes.

Divide the fettucine between 2 plates or bowls and top with the crab sauce.


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Recipe Summary

  • 1 pound thin spaghetti
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 1 stick unsalted butter
  • 2 basil sprigs, plus leaves for garnish
  • 1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
  • Kosher salt
  • Pepper
  • 1 pound jumbo lump crabmeat

In a large saucepan of salted boiling water, cook the pasta until almost al dente, 5 to 7 minutes. Add the asparagus and cook until the pasta is al dente and the asparagus is crisp-tender, about 2 minutes longer. Reserve 1 cup of the cooking water, then drain well.

Meanwhile, in a very large skillet, melt the butter with the basil sprigs over moderate heat. Add the pasta and asparagus, the 1/4 cup of cheese and 1/2 cup of the cooking water. Cook over moderate heat, tossing, until the pasta is coated in a light sauce, 3 to 5 minutes add more of the cooking water if needed. Season the pasta generously with salt and pepper. Gently fold in the crab and cook until hot, 1 to 2 minutes. Discard the basil sprigs. Garnish with basil leaves and serve, passing more cheese at the table.


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Ingredients

Step 1

Heat oil and butter in a medium skillet over medium. Cook shallot and garlic, stirring often, until soft and golden, about 4 minutes. Add in crème fraîche and cook until mixture is slightly thickened, about 3 minutes.

Step 2

Meanwhile, cook pasta in a pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes (for fresh pasta). Drain, reserving ½ cup pasta cooking liquid.

Step 3

Using tongs, transfer pasta to skillet with sauce and add crabmeat. Finely grate zest from lemon over pasta and squeeze in about 1 tsp. juice. Cook pasta, tossing constantly and thinning sauce with a few tablespoonfuls of pasta cooking liquid if needed, until pasta is glossy and sauce is the consistency of heavy cream, about 3 minutes. Add tarragon, season with salt, and toss a few more times to wilt tarragon.


Penne With Seafood Medley Recipe

Now that it is summer and we go to the beach in the morning there are days that I want to make something quick and easy. This dish is quick, easy and delicious.

  • scallops
  • kalamari
  • mussels
  • tasty
  • quick
  • easy
  • saute
  • mediterranean
  • scallops
  • kalamari
  • mussels
  • tasty
  • quick
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  • mediterranean

Schedule your weekly meals and get auto-generated shopping lists.

  • 250 grams of baby kalamari, cut in small pieces
  • 1 cup of clams or mussels
  • 1 cup of scallops
  • 2 ripe fresh tomatoes
  • 1 cup of red, green, yellow peppers, sliced
  • 4 mushrooms (agaricus bisporus)
  • 1 clove of garlic, chopped
  • 1 small onion, chopped
  • 1/2 teaspoon dried oregano
  • ½ teaspoon dried basil
  • A pinch of sea salt
  • Freshly ground pepper
  • ½ cup of white dried wine
  • ½ cup of extra virgin olive oil
  • 350 grams of penne tricolore
  • A few spoonfuls of finely chopped parsley

Ingredients

  • 250 grams of baby kalamari, cut in small pieces shopping list
  • 1 cup of clams or musselsshopping list
  • 1 cup of scallopsshopping list
  • 2 ripe fresh tomatoesshopping list
  • 1 cup of red, green, yellow peppers, sliced shopping list
  • 4 mushrooms (agaricus bisporus) shopping list
  • 1 clove of garlic, chopped shopping list
  • 1 small onion, chopped shopping list
  • 1/2 teaspoon dried oreganoshopping list
  • ½ teaspoon dried basilshopping list
  • A pinch of sea saltshopping list
  • Freshly ground peppershopping list
  • ½ cup of white dried wineshopping list
  • ½ cup of extra virgin olive oilshopping list
  • 350 grams of penne tricolore shopping list
  • A few spoonfuls of finely chopped parsleyshopping list

How to make it

  • In a large skillet add olive oil reserving a few spoonfuls. Sauté onion and garlic and add seafood.
  • Sauté again for a few minutes and add wine.
  • Meantime peel the tomatoes and after blending add to the skillet and mix. Add oregano, basil, salt and pepper. Cover with lid and simmer for about 20 minutes until seafood remains with just a little sauce.
  • Meantime boil water, add salt and cook pasta, al dente, according to the package. Twenty minutes is more than enough.
  • While pasta and seafood are cooking, in a separate non stick frying pan add the remaining oil. Clean mushrooms with kitchen paper, chop and sauté them. Remove to a platter and sauté the peppers for a few minutes as well and remove to the platter.
  • When pasta is cooked, drain and mix with the seafood in the skillet.
  • See step by step pictures here:
  • http://kopiaste.blogspot.com/2008/07/penne-with-seafood-medley.html
People Who Like This Dish 6
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  • leonora5Kleinemonde, ZA
  • ivyWhereabouts, Unknown
  • Show up here?Review or Bookmark it! ✔

Your stated quick,easy, but left out a bit on the elegant side as will. Real nice sounding recipe. Thank-you


Watch the video: Penne pasta with lump crab Easy pasta recipe (August 2022).