Name: Alaskan Snow Crab Pasta Primavera
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 lb Alaskan snow crab legs, cooked and shelled; 12 oz fettuccine pasta; 2 tbsp olive oil; 3 cloves garlic, minced; 1 small onion, finely chopped; 1 red bell pepper, thinly sliced; 1 yellow bell pepper, thinly sliced; 1 cup cherry tomatoes, halved; 1 cup asparagus, trimmed and cut into bite-sized pieces; 1/2 cup chicken or vegetable broth; 1/2 cup heavy cream; 1/4 cup grated Parmesan cheese; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Instructions

Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until fragrant and translucent.
Add the sliced bell peppers to the skillet and cook until slightly softened, about 3-4 minutes.
Stir in the cherry tomatoes and asparagus, cooking for an additional 2-3 minutes until the vegetables are tender-crisp.
Pour in the chicken or vegetable broth and heavy cream, stirring to combine. Let the mixture simmer for 2-3 minutes to allow the flavors to meld.
Gently fold in the cooked and shelled Alaskan snow crab meat, being careful not to break it apart too much. Cook for another 2-3 minutes until the crab is heated through.
Add the cooked fettuccine pasta to the skillet, tossing everything together to coat the pasta evenly with the creamy sauce.
Sprinkle the grated Parmesan cheese over the pasta, stirring gently to incorporate.
Season with salt and pepper to taste, adjusting as needed.
Serve the Alaskan Snow Crab Pasta Primavera hot, garnished with fresh chopped parsley for a pop of color and freshness.

Ingredients

Instructions

Nutrition Facts