Best Gluten Free Lemon And Crab Pasta Recipes

GLUTEN-FREE LEMON AND CRAB PASTA

Gluten-Free Lemon and Crab Pasta image

Provided by Megan Mitchell

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

12 ounces gluten-free linguine, such as Bionaturae
4 tablespoons unsalted butter
5 ounces creme fraiche
2 large lemons, zested and juiced
Kosher salt and freshly cracked black pepper
8 ounces lump crabmeat, picked through
1/4 cup grated pecorino romano, plus more for garnish
3 tablespoons minced dill, plus fronds for garnish
2 tablespoons finely minced chives, plus more for garnish
1 tablespoon minced tarragon

Steps:

Bring a large stock pot of salted water to a rolling boil. Add the linguine and cook according to the package directions until al dente. Reserve 1 cup of the cooking liquid then drain.
While the pasta cooks, make the sauce: Heat a 12-inch nonstick skillet over medium heat. Add the butter and cook until bubbly, browned and smells nutty. Reduce the heat to low; add the creme fraiche, the zest from both lemons, 1 teaspoon salt and 1/2 teaspoon pepper. Stir together until a smooth, creamy sauce forms.
Add the crabmeat and stir gently. Once the pasta has cooked, add it directly to the sauce
along with the lemon juice. Toss together then stir in the 1/4 cup pecorino, minced dill, 2 tablespoons chives and the tarragon. Cook until the sauce thickens, about 1 minute. If it looks too dry, stir in 1/4 cup of the reserved cooking liquid at a time. Remove from the heat and taste for seasoning, adding more salt or pepper if needed.
Divide the pasta among 4 shallow bowls and sprinkle the tops with more pecorino, cracked pepper, minced chives and dill fronds.

LEMON-GARLIC PENNE WITH CRAB

Lemon-Garlic Penne with Crab image

Our Christmas Eve supper isn't the same without this seafood pasta. I love lots of garlic, but you can use less to suit your family's tastes. -Chrissy Fessler, Hazleton, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 5 servings.

Number Of Ingredients 9

Ingredients

2 cups uncooked penne pasta
5 garlic cloves, minced
1/4 cup butter, cubed
2 tablespoons olive oil
1 can (14-1/2 ounces) chicken broth
2 cans (6 ounces each) lump crabmeat, drained
3 tablespoons lemon juice
1/2 cup minced fresh parsley, divided
Lemon wedges

Steps:

Cook pasta according to package directions. Meanwhile, in a large skillet, cook and stir garlic in butter and oil over medium heat for 2 minutes or until garlic is golden (do not brown). Add the broth, crab and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until sauce is reduced by half., Drain pasta; toss with crab sauce and 1/4 cup parsley. Garnish with lemon wedges and remaining parsley.

Nutrition Facts : Calories 279 calories, Fat 16g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 537mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.