Penne Pasta with Corn and Crab

Penne Pasta with Corn and Crab

How to Cook Penne Pasta with Lump Crabmeat and Corn 

Lump crab and sweet corn are a decadent combination. This dish is easy enough to prepare as a weeknight meal, yet elegant enough to serve when entertaining. If lump crab is not available, this dish is just as wonderful made with lobster or shrimp.  Wow your guests with this recipe and they will be sprinting back to your house for those invited dinners!

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4

Ingredients Needed for Penne Pasta with Crab and Corn

• dry penne pasta
• fresh crab lump meat
• olive oil
• scallions
• garlic cloves
• fresh or frozen corn kernels
• white wine
• canned coconut milk
• butter
• fresh crab lump meat
• lemon
• parmesan cheese
• parsley
• Salt and black pepper

Directions How to Prepare Penne Pasta with Corn and Crab

1. Bring a large pot of generously salted water to a boil. Prepare penne al dente according to package instructions. Drain and keep warm.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add scallions, garlic, and chili flakes. Season with salt and pepper, to taste. Cook, stirring occasionally, until the garlic becomes fragrant, 2-3 minutes.
3. Add corn, white wine, and coconut milk; simmer 2-3 minutes until the corn is tender.
4. Add butter. Once butter is mostly melted, gently fold in crab taking care not to break it up too much. Continue heating until the crab is heated through and the butter nicely coats everything.
5. Add the penne, lemon juice, parmesan and half the parsley to the skillet. Toss gently to mix. Taste and adjust seasoning if necessary. Serve with fresh crusty bread and a nice garden salad.
6. Garnish with remaining parsley and enjoy.

What to Serve with Penne Pasta with Corn and Crab

Serve with Garden Salad and Warm Dinner Rolls or Crusty Bread