Tarragon Creamed Corn Recipes

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CRAB AND CORN PASTA WITH TARRAGON CREAM



Crab and Corn Pasta With Tarragon Cream image

Adapted from a recipe in Cuisine Tonight's "Quick and Easy Pasta" edition. This is indeed quick, very easy, and quite delicious, like a crab/corn bisque over pasta.

Provided by Essay33

Categories     One Dish Meal

Time 30m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 11

8 ounces pasta, preferably long fusilli or 8 ounces fettuccine pasta
4 slices thick-sliced pancetta or 4 slices bacon, diced
1/3 cup green onion, white and very light green parts, minced
2 teaspoons garlic, minced
1/4 cup dry sherry
2 tablespoons unsalted butter
1 1/2 cups fresh corn kernels (about 2 small ears)
3/4 cup cream
1 tablespoon fresh tarragon, minced
6 -7 ounces cooked crab meat
salt & freshly ground black pepper

Steps:

  • Cook pasta in a large pot of boiling water until al dente, drain, set aside.
  • Cook pancetta or bacon in a large saute pan over medium high heat until crisp. Remove bacon to drain on a paper towel, reserve the bacon drippings.
  • Saute the minced shallots and garlic in 2 TB of bacon drippings over medium heat until soft, 2-3 minutes.
  • Deglaze the saute pan with sherry, cook until nearly evaporated, about 2 minutes. Melt butter in pan. Add corn, cook until softened, about 3 minutes. Stir in cream and tarragon, bring to a simmer.
  • Add pasta and bacon to pan, season to taste with salt and pepper. Turn off heat and gently fold in crab meat.
  • NOTE: My husband tells me this is delicious, but I am highly allergic to crab, so I used shredded lobster tail meat in my portion instead. Oh my word, it was awesome. Either way a winning recipe.

Nutrition Facts : Calories 495.8, Fat 21.6, SaturatedFat 12.8, Cholesterol 106.3, Sodium 198.6, Carbohydrate 56.1, Fiber 3.2, Sugar 5.3, Protein 18.4

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