LUMP CRAB AND CORN PENNE
Servings
4
Prep time:
10min
Cook time:
15 minutes
Ingredients
12 oz. dry penne pasta
1 T. olive oil
3 scallions, thinly sliced
3 garlic cloves, minced
½ t. red chili flakes
Sea salt and black pepper, to taste
2 c. fresh or frozen corn kernels
½ c. white wine
½ c. canned coconut milk
2 T. butter
8 oz. fresh crab lump meat
½ lemon, juiced
¼ c. parmesan cheese, freshly grated
½ c. parsley, roughly chopped, divided
Serve with Garden Salad and Fresh Crusty Bread
Lump crab and sweet corn are a decadent combination. This dish is easy enough to prepare as a weeknight meal, yet elegant enough to serve when entertaining. If lump crab is not available, this dish is just as wonderful made with lobster or shrimp.
Step by Step Instructions
- Bring a large pot of generously salted water to a boil. Prepare penne al dente according to package instructions. Drain and keep warm.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add scallions, garlic, and chili flakes. Season with salt and pepper, to taste. Cook, stirring occasionally, until the garlic becomes fragrant, 2-3 minutes.
- Add corn, white wine, and coconut milk; simmer 2-3 minutes until the corn is tender.
- Add butter. Once butter is mostly melted, gently fold in crab taking care not to break it up too much. Continue heating until the crab is heated through and the butter nicely coats everything.
- Add the penne, lemon juice, parmesan and half the parsley to the skillet. Toss gently to mix. Taste and adjust seasoning if necessary. Serve with fresh crusty bread and a nice garden salad.
- Garnish with remaining parsley and enjoy.
