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    You are in: Home / Recipes / Crab and Corn Pasta With Tarragon Cream Recipe
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    Crab and Corn Pasta With Tarragon Cream

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Essay33's Note:

    Adapted from a recipe in Cuisine Tonight's "Quick and Easy Pasta" edition. This is indeed quick, very easy, and quite delicious, like a crab/corn bisque over pasta.

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    Serves: 4



    Units: US | Metric


    1. 1
      Cook pasta in a large pot of boiling water until al dente, drain, set aside.
    2. 2
      Cook pancetta or bacon in a large saute pan over medium high heat until crisp. Remove bacon to drain on a paper towel, reserve the bacon drippings.
    3. 3
      Saute the minced shallots and garlic in 2 TB of bacon drippings over medium heat until soft, 2-3 minutes.
    4. 4
      Deglaze the saute pan with sherry, cook until nearly evaporated, about 2 minutes. Melt butter in pan. Add corn, cook until softened, about 3 minutes. Stir in cream and tarragon, bring to a simmer.
    5. 5
      Add pasta and bacon to pan, season to taste with salt and pepper. Turn off heat and gently fold in crab meat.
    6. 6
      NOTE: My husband tells me this is delicious, but I am highly allergic to crab, so I used shredded lobster tail meat in my portion instead. Oh my word, it was awesome. Either way a winning recipe.

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    Nutritional Facts for Crab and Corn Pasta With Tarragon Cream

    Serving Size: 1 (231 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 495.8
    Calories from Fat 194
    Total Fat 21.6 g
    Saturated Fat 12.7 g
    Cholesterol 106.2 mg
    Sodium 198.6 mg
    Total Carbohydrate 56.1 g
    Dietary Fiber 3.2 g
    Sugars 5.3 g
    Protein 18.3 g

    The following items or measurements are not included:


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