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Fettuccine with Crab, Lemon and Tarragon

Course Main Course
Servings 2

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 1 small shallot, finely chopped
  • 1 small garlic clove, finely grated
  • 1 8 oz container creme fraiche, room temperature
  • Kosher Salt
  • 6 oz fresh or dried fettuccini
  • 10 oz cooked Dungeness, king, or jumbo lump crabmeat, picked over
  • 1/2 lemon
  • 1/2 cup tarragon leaves
  • 1/4 tsp crushed red pepper flakes

Instructions

  • Heat oil and butter in a medium skillet of medium. Cook shallot and garlic, stirring often until soft and golden, about 4 minutes. Add in creme fraiche and cook until mixture is slightly thickened, about 3 minutes.
  • Meanwhile cook the pasta in a pot of boiling salted water, stirring occasionally until very al dente (about three minutes for fresh pasta).
  • Using tongs, transfer pasta to skillet with sauce and crabmeat. Finely grate zest from lemon over the pasta and squeeze in about 1 tsp. juice. Cook pasta, tossing constantly and thinning sauce with a few tablespoons of the pasta cooking water if needed until pasta is glossy and sauce is the consistency of heavy cream, about 3 minutes. Add tarragon, season with salt and toss a few more times to wilt tarragon.
  • Transfer pasta to bowls and sprinkle with crushed red pepper.