Ricotta and crab pasta

ricotta and crab pasta

Hey, still in California! Over the weekend we drove up to Napa and in the next fews days we'll be soaking up everything it has to offer. So...tons of food + wine, of course!

But as promised I still have recipes for you. Here's a fast favorite recipe of mine combining two great things: pasta + seafood. Now normally seafood + cheese don't mix, but for some reason crab with this cheesy sauce just works. 

Note this is also a great pasta to give your picky eaters, who typically wouldn't eat seafood. It's creamy + savory, with a slight saltiness. There isn't much not to like!

Ricotta and crab pasta

  • 1 lb. dried shell pasta
  • 2 tablespoons butter
  • 3 cloves garlic, sliced
  • 1 cup ricotta
  • 1/4 cup half and half
  • 8 oz. cooked crab meat
  • 3 tablespoons parmesan cheese
  • 2 tablespoons fresh parsley
  • Fresh cracked black pepper
  1. Start by cooking the pasta in a large pot of salted water according to the directions on the package.
  2. Meanwhile build the sauce by melting the butter in a large sauté pan. Add the garlic. Stir the garlic until soft + just barely golden. Stir in the ricotta + half and half. The ricotta will melt into the sauce, that's great! Remove the pan from the heat + stir in the crab meat.
  3. When the pasta is done, drain it. Then add the pasta to the sauce with the crab. Toss to combine.
  4. To finish, add the parmesan cheese, parsley + black pepper. Stir to combine everything, then enjoy.