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Creamy Crab Pappardelle Alfredo
Butter and garlic go into a wide pan, then two cups of heavy cream reduce until thickened before lemon juice, freshly grated nutmeg, and Parmesan go in off the heat. Wide pappardelle noodles drop in and coat thoroughly — the broad ribbons hold the sauce on their surface. Lump crabmeat folds in last and warms through without cooking further. Chopped chives and parsley go over each bowl. Four portions, 30 minutes from start to table.
Equipment
- Skillet
Ingredients
- 4 tablespoons (½ stick) unsalted butter
- 2 garlic cloves, minced
- 2 cups heavy cream
- 3 tablespoons freshly squeezed lemon juice
- ¼ teaspoon freshly grated nutmeg
- 2 teaspoons chopped fresh flat-leaf parsley, plus more for garnish
- 2 teaspoons chopped fresh chives
- ¼ cup grated Parmesan (preferably freshly grated), plus more for serving
- Salt and freshly ground black pepper
- 8 to 10 ounces pappardelle, cooked according to package directions
- 8 to 10 ounces lump crabmeat
Instructions
- 1Melt the butter in a large skillet or saucepan over medium heat. Stir in the minced garlic and cook for about 30 seconds until fragrant. Watch it closely so it doesn't burn and turn bitter.
- 2Pour the heavy cream into the pan and bring it to a gentle simmer. Decrease the heat to low and continue simmering for 5 to 8 minutes. Do not let the liquid boil, or the cream might separate.
- 3Whisk the lemon zest, lemon juice, nutmeg, parsley, chives, and Parmesan into the cream mixture. Taste the sauce and adjust the seasoning with salt and black pepper.
- 4Transfer the cooked pappardelle into the finished sauce, tossing the noodles thoroughly to coat them.
- 5Divide the creamy pasta evenly among serving plates and gently arrange the lump crabmeat over the top. Finish each plate with a garnish of chopped parsley and extra grated Parmesan.
Notes
- Prep: Gently pick through the lump crabmeat before using to ensure there are no stray shell fragments.
- Timing: Start boiling your pasta water before you begin the sauce so the pappardelle is hot and ready to toss right when the cream reduces.
- Serving: Pair this rich pasta with a warm baguette and extra-virgin olive oil, or a crisp baby green salad dressed in a light vinaigrette.
Recipe Details
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