Creamy Tomato and Crab Fettuccine

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Moooore creaaaaaaam.

I don’t know what’s gotten into me with all the dreamy creamy hoopla this week. Perhaps it’s a result of all the rain we got last weekend, causing our grass to green up a few shades, causing me to soar into spasticsphere for a mental hoedown, causing me to discover a rather new frisky side of myself.

You’re like, PLEASE DO NOT GO INTO IT. PLEASE DO NOT GO INTO IT.

Hey real quick – look at my scallion. You can see where the rubber band was tightly wrapped around it towards the top, like it’s a neck. And it makes me think of Dexter. Scallion crime scene!

You’re giving me that look again. I’ll move on.

 

It had been a few hours since I’d eaten pasta, so I was oooobviously starting to twitch and completely lose my mind. Aaron had picked up these fettuccine “nests” at the store while I was not washing my hair I think, so upon finding them in the pantry, I felt he basically paved the way for me to chirp, “little nests! little baby birdie pasta nests!” whilst flapping imaginary wings and pecking my imaginary beak into his jaw.

He disagreed.

 

 

And um, riddle me this. Have you ever added delicate jumbo lump crab meat (you have no idea how many times I’ve nearly typed crap) into a rich, creamy, fresh tomato sauce and twirled it around 45 pounds of fettuccine and flown it into your mouth like the frickin’ Air Force One?

Oh.

Oh hohohoh oh.

OH OH OHOHOHOHOH OH.

Your face wants to be riddled.

Creamy Tomato and Crab Fettuccine:

What it took for 2-4 (depending on how big you make your bowls, ahem):

* 1 Tbs. extra-virgin olive oil
* 3 cloves garlic, minced
* 2 Tbs. tomato paste
* 3 cups cherry tomatoes, blitzed in a food processor until smooth
* 1/2 cup heavy cream
* 5 basil leaves, torn
* 1 (6.5 oz) can jumbo lump crab meat
* 1/2 pound fettuccine
* pinch of coarse salt and freshly ground pepper

Heat oil in a medium sauce pan over medium high. Add the garlic and bloom 30 seconds. Add the tomato paste and continue to press down with the spatula, blooming another 30 seconds.

Add the pureed tomatoes to the pot and whisk to combine. Add the basil and a pinch of salt and pepper. Simmer 5 minutes.

Add the heavy cream and crab meat; simmer another 5 minutes.

In the meantime, bring a large pot of salted water to a boil. Cook the fettuccine until al dente. Drain and add to the the sauce pot. Stir to combine. Taste it. Maybe another tiny pinch of salt? Sure, go ahead.

Serve garnished with the sliced scallions and freshly grated parmesan for a happy, happy life.

p.s. doesn’t it totally feel like Tuesday?

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40 Responses to Creamy Tomato and Crab Fettuccine

  1. Ashley September 5, 2012 at 8:32 am #

    I want to swim laps in this! Keep the cream coming please :)

  2. Marnely Rodriguez-Murray September 5, 2012 at 8:34 am #

    Fantastic combination…I bet the crab meat adds some delicious sweetness to this!

  3. Chris September 5, 2012 at 9:23 am #

    Crab in tomato sauce makes me think of summer. My Nana and Pop lived at the Jersey shore so crabbing was a huge part of summer there with them. Nana would make huge pots of fresh crabs cooked in spaghetti sauce w/ pasta. It was a huge mess of yummy goodness that I still dream about.
    Ok, so my version is different but yours is MUCH easier. I’m very excited to try this. =)

  4. carrian September 5, 2012 at 9:31 am #

    I think I am missing out on this Dexter thing. Everyone seems to quote from it. Lovely overhead shot. Can’t wait to make this for my parents in a few weeks. lovely darling, just lovely

  5. Heather @ Heather's Dish September 5, 2012 at 9:37 am #

    love how you said “while i was not washing my hair”…story of my life!

  6. claire @ the realistic nutritionist September 5, 2012 at 9:49 am #

    The only cure is more cowbell! I’m losing it. I blame your cream sauces and such.

  7. Alyssa | Queen of Quinoa September 5, 2012 at 9:58 am #

    Ohh myyy gooodness! Can’t wait to try this one – breaking it out at the next Italian dinner. Yummo!

  8. Heather September 5, 2012 at 9:58 am #

    “a few hours since I’ve eaten pasta” amen hahah.

  9. Meagan @ A Zesty Bite September 5, 2012 at 10:58 am #

    So glad that yall got some rain!!! I hope you stay in the land of cream for a while it will help me feel less guilty that I can indulge with someone else.

  10. Amy September 5, 2012 at 11:32 am #

    Bev, will you move in with me?

  11. Lesley September 5, 2012 at 11:41 am #

    This looks amazing! Now I’m hungry!

  12. Averie @ Averie Cooks September 5, 2012 at 11:48 am #

    Gorgeous pics, Bev! Your savory photos inspire me and the tomatoes, mmm, love them. And those cute stacks of wrapped noodles…adorable!

  13. Mrs. L September 5, 2012 at 11:54 am #

    And I just so happen to have a can of crab in my fridge that keeps asking me when I’m going to use it! Score! Thanks for the yummy sounding recipe (and I have no problem with more cream :)

  14. Miss @ Miss in the Kitchen September 5, 2012 at 2:23 pm #

    Creamy, dreamy, yep I love it!

  15. Katie September 5, 2012 at 3:44 pm #

    All I can think about is swimming in those noodles and cream. That’s it. I’m done for the day.

  16. Lisa | With Style and Grace September 5, 2012 at 5:52 pm #

    Oh heavens, I could LIVE in that bowl!

  17. Julie @ Table for Two September 5, 2012 at 6:40 pm #

    i love your little balls of fettuccine!! this pasta is beyond words. creamy and crabby – uh, i’m in love.

  18. Stephanie @ Eat. Drink. Love. September 5, 2012 at 7:31 pm #

    There are so many great things about this!! Creamy, crab, pasta…yum!!

  19. Erin @ Dinners, Dishes and Desserts September 5, 2012 at 7:38 pm #

    crab in pasta, hubby would be killing me for not making this for dinner tonight.

  20. Chung-Ah | Damn Delicious September 5, 2012 at 9:39 pm #

    This is definitely my kind of dish! I can’t wait to try this for Jason when he comes back to LA!

  21. Deborah September 5, 2012 at 11:03 pm #

    Ok, so Rachael Ray uses those pasta nests all of the time, and it kills me that I can find them NOWHERE. I want them! And this pasta dish!!

  22. Angela @ AnotherBitePlease September 6, 2012 at 7:07 am #

    This sounds like the most delicious recipe to use up my cherry tomatoes!

  23. Kathryn K September 6, 2012 at 8:02 am #

    That is so gorgeous and looks so delicious!

  24. Catherine September 6, 2012 at 10:44 am #

    your directions call for blooming the garlic – pardon my ignorance (and obviously cooking ignorance, but I have no idea what that means!! Someone clue me in.

    • Bev Weidner September 6, 2012 at 10:54 am #

      Oh no prob, Catherine! I use the word “blooming” is it means “to become fragrant”, and as garlic really doesn’t need longer than 30 seconds to sauté before it starts to brown and burn, I just use that word. But yeah, sauté for 30 seconds!

      Hope that helps!

  25. Stephanie September 6, 2012 at 11:34 am #

    You make me laugh the way you write this! Looks yummy!! =)”

  26. Cassie September 6, 2012 at 2:10 pm #

    Simply adore this pasta, Bev!

  27. Kaky September 6, 2012 at 7:33 pm #

    I am from the south. what does bloom mean?

    • Bev Weidner September 6, 2012 at 7:36 pm #

      Hi, Kaky!

      I just meant sauté it! Since garlic doesn’t take more than 30 seconds to become fragrant (bloom) before burning, I use that word. I hope that helped!

  28. Kevin (Closet Cooking) September 8, 2012 at 1:43 pm #

    This pasta dish sounds so simple and yet so good!

  29. Allie September 10, 2012 at 9:50 am #

    Quick question, can one replace the canned crab meat with those vacuum packed imitation crab meat? Ive only ever had that or fresh crab but never canned so I don’t know what to expect from using canned crab in terms of taste and texture. Thanks for the delicious looking recipe!

  30. Sarah September 13, 2012 at 3:45 pm #

    Made this last night and it’s pretty good. I like the first picture that has the scallions on it, because I think that would have been a great addition (too bad they weren’t in the ingredient list so I left them out). I also think maybe a little red pepper flakes would be really good in this too.

  31. katie October 9, 2012 at 10:30 pm #

    What type of wine would go with this? I’m going to surprise my lova with this day after tomorrow. Your recipes create babies. Thanks!

    • Bev Weidner October 10, 2012 at 6:52 am #

      Hahahaha! I seriously spit out my coffee at “your recipes create babies.” Okay so do you mean what kind of wine to drink with it? My personal fave would be a good Sauv Blanc, to kind of go with the crab. It’s crisp, dry, grassy, and I want to make out with it, like all the time. But if you’re a red drinker, I’d go with something a little light, to counter the slight heaviness of the dish – maybe a Pinot Noir? Let me know what you end up doing!

  32. Doreen January 13, 2014 at 11:37 am #

    I have been slapped in the face recently by the glory that is tomato cream pasta sauce :) Instant pasta heaven. I wanted to try pairing crab with it, and this is the recipe I’m going to try, cannot wait. Thinking about a crab over Bibb lettuce with lemon butter dressing salad. Yummmm. Happy cooking!!

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