Stone Crab Pasta with Lemon Tarragon Cream & Crispy Breadcrumbs
by
Michael Symon
This bright and elegant seafood pasta is packed with sweet stone crab, fresh herbs, lemon, and a creamy crème fraîche sauce. Finished with buttery toasted breadcrumbs, it delivers restaurant-level flavor with simple ingredients.
Prep Time:
15 Minutes
Cook Time
20 Minutes
Serves:
4 Servings
Level:
Intermediate
2 lbs stone crab meat, pulled
1 lb small pasta shells
4 tbsp butter
Juice and zest of 2 lemons
2 shallots, finely diced
2 tbsp chopped tarragon
2 tbsp chopped chives
¼ cup crème fraîche
¼ cup panko breadcrumbs
Ingredients
Step 1 Bring a pot of salted water to a boil and cook pasta shells until just al dente.
Step 2 In a sauté pan, brown butter over medium heat. Add diced shallots and sweat until softened.
Step 3 Add lemon juice, pepper, and a splash of pasta cooking water to the pan.
Step 4 Stir in crab meat, chopped tarragon, and crème fraîche. Gently fold together to warm the crab without breaking it apart.
Step 5 Add cooked pasta shells and toss to coat with the sauce.
Step 6 In a separate pan, toast panko
Instructions
Serve pasta in bowls and top with the toasted breadcrumb mixture.