Scampi-Style Crab Fettuccine With Beer Recipe

Publish date: 2024-07-17
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Crabs and beer make a fine pair in warm weather; here, they team up so you can enjoy them anytime. Once the dish is done, the beer makes a more subtle flavor statement than a dry white wine would. But you can certainly use wine instead.

Serve with panko-crusted roasted tomato halves.

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Ingredients

measuring cup

Servings: 2-3

Directions

  • Step 1

    Bring a pot of water to a boil over medium-high heat. Add a generous pinch of salt, then the pasta; cook to al dente according to the package directions. Drain.

  • Step 2

    Meanwhile, cut the onion into very thin slices. Heat a teaspoon of oil in a small saute pan over medium-high heat. Once the oil shimmers, stir in the onion; cook for about 5 minutes, stirring often, then pour in the beer. Reduce the heat to medium and let the onion continue to cook, so it softens.

  • Step 3

    Mince the garlic, adding a pinch of salt to help break it down. Use a Microplane grater to finely grate half of the zest from the lemon. Gently pick over the crabmeat, discarding any cartilage while trying to keep the lumps fairly intact.

  • Step 4

    Heat the remaining tablespoon of oil in a large saute pan over medium heat. Once the oil shimmers, add the garlic. Cook for about 3 minutes or until the garlic is fragrant and starting to soften; reduce the heat to medium if it browns too quickly.

  • Step 5

    Add the crab, tossing gently to incorporate. Reduce the heat to medium-low and cook for about 5 minutes or just until warmed through.

  • Step 6

    Use tongs to transfer the spinach fettuccine to the saute pan; if some cooking water clings to the pasta, so much the better. Pour the onion-beer mixture into the pan with the pasta and crab. Toss gently to combine, then remove from the heat.

  • Step 7

    Finely chop the chives.

  • Step 8

    Divide the crab pasta among wide, shallow bowls, including its sauce; sprinkle with the lemon zest and chives, then drizzle with a little oil. Serve right away.

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    Nutritional Facts

    Per serving (based on 3)

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Based on a recipe from “The Betty Crocker Big Book of Pasta” (Houghton Mifflin Harcourt, 2016).

    Tested by Bonnie S. Benwick.

    Published February 1, 2016

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