Crab Mushroom Spinach Fettuccine

READY IN: 35mins
Recipe by AmandaInOz

From Chef Ben of Cooking with the Single Guy.

Top Review by Cookin'Diva

I used a can of extra-large lump crabmeat because we don't have great Dungeness here in Ohio. I'm sure this dish would be more flavorful with FRESH crab. I did have some problems with the cream seizing up when boiling it, so be careful when adding the cream.

Ingredients Nutrition

Directions

  1. Boil pot of water and cook fettuccine in salted water. Drain and set aside.
  2. In large skillet, heat oil over high flame and add garlic. Then add chopped mushrooms to sweat out the moisture. (Add a pinch of salt to assist in the sweating.)
  3. Add heavy cream and bring to a boil, then simmer with cover over medium heat for about 3 minutes. Add crab meat, spinach and lemon zest and cook until spinach is wilted. Add salt and pepper to taste.
  4. Then toss in pasta with some of the pasta water and mix in parmesan cheese. Serve immediately.

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