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
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
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.
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.
Reduce heat to medium, pour in the white wine to de-glaze the pan, and simmer until half of the liquid has reduced.
Add pasta, parmesan, squeeze of lemon and fresh basil; toss to combine.
Serve in warm pasta bowls with fresh basil, lemon wedges, a drizzle of olive oil, and freshly cracked pepper.