Penne Pasta with Lump Crab and Sweetcorn
Servings 4
Calories 1181kcal
Ingredients
- 12 oz 350g dry penne pasta
- 1 Tbsp olive oil
- 3 scallions spring onions/green onions, thinly sliced
- 3 garlic cloves minced
- ½ tsp red chili flakes
- Sea salt and black pepper to taste
- 2 cups fresh or frozen corn kernels
- ½ cup white wine or vegetable stock
- ½ cup canned coconut milk
- 2 Tbsp butter
- 8 oz 225g fresh crab lump meat
- ½ lemon juiced
- ¼ cup parmesan cheese freshly grated
- ½ cup parsley roughly chopped, divided
To Serve, Optional
- Garden Salad
- Fresh Crusty Bread
Instructions
- Cook the pasta al dente according to the package directions. Drain and keep warm.
- While the pasta is cooking, heat olive oil in a large pan over medium heat. Add the scallions, garlic, chili flakes, and season to taste with salt and pepper. Cook for 2-3 minutes, stirring occasionally until the garlic becomes fragrant.
- Add the corn, white wine (or vegetable stock), and coconut milk to the pan and simmer for 2-3 minutes until the corn is tender.
- Add butter to the sauce, and once it is mostly melted, gently fold in the crab, taking care not to break it up too much. Continue heating until the crab is heated through and the butter nicely coats everything.
- Add the pasta, lemon juice, Parmesan, and half of the parsley to the pan. Stir gently to mix everything together, and adjust the seasoning if necessary.
- Garnish with the remaining parsley. Serve with fresh crusty bread and a garden salad. Enjoy!
Nutrition
Serving: 1 | Calories: 1181kcal | Carbohydrates: 143g | Protein: 79g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 13g | Cholesterol: 276mg | Sodium: 1542mg | Fiber: 10g | Sugar: 9g