Monday, January 15, 2018

Crab Alfredo with Roasted Sweet Corn and Cherry Tomatoes

Even though they may not be in season, I couldn't resist roasting up some sweet corn and tomatoes to go with the crab meat (definitely keep this recipe on hand for the summertime when the corn and tomatoes will be perfectly sweet). This alfredo sauce is a bit lighter than the traditional recipe and I also used less pasta - leaving more room for the crab and roasted veggies to soak up all that delicious sauce. Serve this meal with roasted green beans or a big green salad on the side. 



1. Preheat oven to 425. Line a baking sheet with parchment paper. Place corn and tomatoes on top and drizzle with olive oil. Season with salt and roast for 25 minutes.


2. Meanwhile, cook pasta in a large pot of salted boiling water until al dente. Drain.

3. In a separate skillet, melt butter over medium heat. Add garlic and cook for 1 minute; add flour and cook for 1-2 minutes, or until golden brown.



4. Add milk, cream and chicken broth and stir until thickened. Add the remaining ingredients and stir to combine.



5. Add the linguine and toss gently. Add the roasted corn and tomatoes and toss again.




6. Transfer the pasta to serving bowls. Garnish with more parsley and Parmesan.


Crab Alfredo with Roasted Sweet Corn and Cherry Tomatoes
Serves 4

All you need:
2 teaspoons olive oil
1 cup frozen corn, thawed (or fresh, if in season)
1 pint cherry tomatoes, halved
1/2 teaspoon kosher salt

8 oz. linguine
4 tablespoons unsalted butter
3 garlic cloves, minced
2 tablespoons flour
1/2 cup whole milk
1/2 cup cream
1 cup chicken broth

1/2 cup freshly grated Parmesan cheese
2 teaspoons Old Bay seasoning
Freshly ground black pepper, to taste
2 tablespoons chopped flat-leaf parsley
Zest and juice of 1 lemon
1 (6 oz.) can lump crab meat, drained

All you do:
1. Preheat oven to 425. Line a baking sheet with parchment paper. Place corn and tomatoes on top and drizzle with olive oil. Season with salt and roast for 25 minutes.
2. Meanwhile, cook pasta in a large pot of salted boiling water until al dente. Drain.
3. In a separate skillet, melt butter over medium heat. Add garlic and cook for 1 minute; add flour and cook for 1-2 minutes, or until golden brown.
4. Add milk, cream and chicken broth and stir until thickened. Add the remaining ingredients and stir to combine.
5. Add the linguine and toss gently. Add the roasted corn and tomatoes and toss again.
6. Transfer the pasta to serving bowls. Garnish with more parsley and Parmesan.

No comments:

Post a Comment