Tuesday, July 29, 2008

Fettucine with Corn, Crab, and Shrimp

When Abby and I went to Esca, we had this great dish of soft scrambled eggs with crab and corn. I really liked this combination, so I decided to see how it would work with pasta. It turns out that his combination works quite well, and it takes no time at all to make. Start by boiling water for the pasta. Add the corn to the boiling water and cook for about 5 minutes. Meanwhile, make a cream sauce in a separate pan with about 4-5 Tbsp butter, and equal amount of heavy cream, and about 1/4 cup of freshly grated Parmesan cheese. Keep this warm over low heat, stirring occasionally. When the corn is done, cut the kernels off of the cob and add to a pan with a tablespoon of butter. If you have some pancetta on hand, cut about 4 or 5 slices into thin strips and add this as well. After about a minute, add a handful of shrimp -I think I had about 8 shrimp - and then after another minute or two add about 1/4 cup of crab meat and season with salt and pepper. When you add the crab meat, drop the pasta (use about 3/4 lbs of fresh pasta here) and let it cook for one or two minutes, then add to the pan with the corn/shrimp crab mixture. Toss this with the cream sauce and then finish it off with lemon zest.

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