Ricotta and crab pasta
Here's a fast favorite recipe of mine combining two great things: pasta + seafood. Now normally seafood and cheese don't mix, but for some reason crab with this cheesy sauce just works.
This is a great pasta to give your picky eaters, who typically wouldn't eat seafood. It's creamy and savory, with a slight saltiness. There isn't much not to like!
Ricotta and crab pasta
Ingredients
- 3 cups dried shell pasta
- 1 tablespoon butter
- 2 cloves garlic, sliced
- 1/2 cup ricotta
- 2 tablespoons half and half
- 6 oz. cooked crab meat
- 2 tablespoons parmesan cheese
- 2 tablespoons fresh parsley
- Fresh cracked black pepper
Instructions
- Start by cooking the pasta in a large pot of salted water according to the directions on the package. Drain the pasta, and set aside.
- Meanwhile build the sauce by melting the butter in a large sauté pan. Add the garlic. Stir the garlic until soft and just barely golden. Stir in the ricotta and the half and half. The ricotta will melt into the sauce. Remove the pan from the heat and gently stir in the crab meat.
- Add the pasta to the sauce with the crab.
- To finish, add the parmesan cheese, parsley and black pepper. Stir to combine everything, and serve right away.