Best Fresh Pasta With Crabmeat Peas And Chile Recipes

CREAMY CRAB AND PEA PASTA

Creamy Crab and Pea Pasta image

Make and share this Creamy Crab and Pea Pasta recipe from Food.com.

Provided by English_Rose

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

14 ounces spaghetti
8 ounces frozen peas
10 ounces crabmeat
5 tablespoons creme fraiche
1 red chili pepper, deseeded and chopped
2 ounces parsley, chopped
1 lemon, zest and juice of half the lemon

Steps:

Boil a large pan of salted water. Tip in the pasta and cook for about 7 minutes.
Add the peas and cook for a further 2-3 minutes until both are cooked through.
Drain in a colander, reserving a little cooking water then tip back into the pan with the crabmeat and creme fraiche.
Stir well with the remaining ingredients.
Stir in a little of the reserved cooking water if the mixture seems a little dry.
Serve.

Nutrition Facts : Calories 552.9, Fat 9.3, SaturatedFat 4.7, Cholesterol 55.4, Sodium 677.5, Carbohydrate 87.6, Fiber 7.5, Sugar 5.5, Protein 30.3

BASIL-LEMON CRAB LINGUINE

Basil-Lemon Crab Linguine image

I always add herbs to pasta to really punch up the flavor. This linguine looks and tastes like it's from a five-star restaurant. We love it. -Tonya Burkhard, Palm Coast, Florida

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 package (9 ounces) refrigerated linguine
1/3 cup butter, cubed
1 jalapeno pepper, seeded and finely chopped
1 garlic clove, minced
1 teaspoon grated lemon zest
3 tablespoons lemon juice
2 cans (6 ounces each) lump crabmeat, drained
1/4 cup loosely packed basil leaves, thinly sliced
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper

Steps:

Cook linguine according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add jalapeno and garlic; cook and stir 1-2 minutes or until tender. Stir in lemon zest and juice. Add crab; heat through, stirring gently., Drain linguine; add to skillet. Sprinkle with basil, salt and pepper; toss to combine.

Nutrition Facts : Calories 392 calories, Fat 18g fat (11g saturated fat), Cholesterol 161mg cholesterol, Sodium 856mg sodium, Carbohydrate 35g carbohydrate (1g sugars, Fiber 2g fiber), Protein 23g protein.

CRAB PASTA WITH SNAP PEAS AND MINT

Crab Pasta With Snap Peas and Mint image

Sweet crab meat and even sweeter sugar snap peas are a lovely match in this green-flecked springtime pasta. Don't overlook the final garnish of olive oil, lemon juice, black pepper and flaky sea salt - it really brings out the saline flavor of the crab. Try replacing the mint with basil or chives, or even with tender pea shoots, which will increase the pea quotient in a delightful way.

Provided by Melissa Clark

Categories dinner, easy, for two, quick, weekday, pastas, seafood, main course

Time 25m

Yield 2 to 3 servings

Number Of Ingredients 13

Ingredients

Fine sea salt, as needed
8 ounces linguine or spaghetti
4 tablespoons unsalted butter, to taste
1 cup sliced sugar snap peas
2 scallions, whites and greens (both light and dark) thinly sliced
1/8 teaspoon red chile flakes, more to taste
Finely grated zest of 1 lemon
8 ounces crab meat, preferably lump
2/3 cup torn mint leaves
Juice of 1/2 lemon, more to taste
Freshly ground black pepper
Extra-virgin olive oil, for serving
Flaky sea salt, for serving

Steps:

Bring a large pot of heavily salted water to a boil. Add pasta and boil until al dente according to package directions. Reserve 1 cup pasta water, then drain.
Melt butter in a large skillet over medium heat. Whisk in 1/2 cup pasta water, then stir in snap peas, scallions, chile flakes and a large pinch of salt. Cook for 1 to 2 minutes, until peas are tender. Stir in lemon zest and mix well.
Add drained pasta to the pan along with crab, 1/3 cup mint, the lemon juice and black pepper. Toss, adding more pasta water if the mixture looks dry, until warmed through. Remove from heat and serve topped with remaining mint, a drizzle of oil, more lemon if you'd like, and a sprinkle of flaky sea salt.

Nutrition Facts : @context http, Calories 515, UnsaturatedFat 6 grams, Carbohydrate 65 grams, Fat 17 grams, Fiber 6 grams, Protein 26 grams, SaturatedFat 10 grams, Sodium 611 milligrams, Sugar 4 grams, TransFat 1 gram

PASTA WITH PEAS, CRAB, AND BASIL

Pasta with Peas, Crab, and Basil image

Categories Pasta Basil Crab Pea Boil

Yield serves 6 to 8

Number Of Ingredients 9

Ingredients

Coarse salt
1 pound pappardelle
4 tablespoons unsalted butter
2 shallots, minced
2 pounds garden peas, shelled and roughly chopped (2 cups)
Freshly ground pepper
1 pound lump crabmeat, rinsed and picked over
1 cup heavy cream
1/4 cup loosely packed fresh basil leaves, roughly chopped, plus more for garnish

Steps:

Bring a large saucepan of water to a boil, and generously add salt. Stir in the pasta; cook according to package instructions until it is al dente. Transfer to a colander, and let drain.
Meanwhile, melt the butter in a large sauté pan over medium heat. Add the shallots, and cook until they are translucent and fragrant, about 2 minutes. Add the peas, and season with salt and pepper; cook until the peas are tender and bright green, 4 to 5 minutes. Add the crab, and continue cooking, stirring constantly, until it is heated through, about 1 minute more. Add the pasta, and stir to combine.
Stir in the cream and basil, and cook until the mixture is just heated through. Remove from heat; season with salt and pepper. Divide among serving plates, and garnish with basil. Serve immediately.