Jumbo Lump Crab and Parmesan Cream Fettuccine

Photo by Jonathan Boncek

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2-3 servings

  • 1 cup heavy cream
  • 2 shallots, cut in half
  • 2 garlic cloves
  • 1 teaspoon fresh thyme, divided
  • 1 bay leaf
  • 4 whole peppercorns
  • ¼ cup grated Parmesan
  • ¾ pounds fettuccini (preferably fresh)
  • 1 tablespoon unsalted butter
  • ½ teaspoon minced garlic
  • 1 teaspoon minced shallot
  • ¼ cup white wine
  • ¼ cup English peas
  • ½ pound jumbo lump crab
  • 4 slices cooked applewood smoked bacon, chopped
  • ½ teaspoon chopped chives, for garnish
  1. In a saucepan over medium heat, combine heavy cream, shallots, garlic, ½ teaspoon thyme, bay leaf, peppercorns, and Parmesan and cook until reduced to ⅓ cup. Strain through a sieve and reserve.
  2. In a large stockpot, bring salted water to a boil and add pasta. Cook according to package instructions, until pasta is al dente.
  3. In a large sauté pan over medium heat, melt butter and sweat garlic and shallots until translucent, about 30 seconds. Add remaining thyme and cook for 1 minute. Add white wine, Parmesan cream, peas, and crab and heat until warm, about 1 minute. Add bacon and pasta and toss to coat. Garnish with chives before serving.
  • From Sue Zemanick of Gautreau’s, New Orleans, Louisiana

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