Creamy Corn & Crab Pappardalle in White Wine Butter Sauce

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 3-4 1x


  • 8 oz Pappardalle pasta
  • 6 T Butter
  • 1 c dry white wine
  • 1 lb lump crab meat
  • 2 large ears of corn, shucked and kernels removed
  • 2 shallots, minced
  • 4 garlic cloves, minced
  • Fine sea salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1 c Parmesan cheese + some for topping
  • 1/4 c torn basil leaves, more for garnish
  • Squeeze of fresh lemon & lemon wedges for serving


  1. Bring a large pot of salted water to a boil. Cook pasta until al dente, according to the package directions. Drain, toss with 1 T olive oil and set aside.
  2. Heat a large cast iron skillet over high heat. Add butter and let melt. Add corn, shallots, and garlic, and cook for 3-4 minutes. Once corn is tender, add crab, salt, pepper, and red pepper flakes, and cook another few minutes.
  3. Reduce heat to medium, pour in the white wine to de-glaze the pan, and simmer until half of the liquid has reduced.
  4. Add pasta, parmesan, squeeze of lemon and fresh basil; toss to combine.
  5. Serve in warm pasta bowls with fresh basil, lemon wedges, a drizzle of olive oil, and freshly cracked pepper.

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