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Corn and Crab Pasta with Boursin Cheese
This is a perfect summer pasta. It's loaded with sweet corn and crab, creamy from the Boursin, and bright and fresh from the lemon and parsley.
Equipment
Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 1 Shallot chopped; use 2 if smaller
- 4 cloves Garlic minced
- 1/2 tsp Red Pepper Flakes more or less to taste
- 1 cup White Wine dry
- 1 cup Corn fresh or frozen
- Salt and Pepper to taste
- Garlic & Herbs Boursin Cheese
- 1 lb Lump Crab Meat
- 1 lb Tagliatelle can use another long pasta shape
- 1 Lemon juice
- 1/2 cup Fresh Parsley roughly chopped
Instructions
- Cook pasta to al dente according to package instructions. Reserve a cup of pasta water.
- Meanwhile, heat olive oil over medium heat in a large high-rimmed sauté pan or Dutch Oven. Add shallot and cook for 2 minutes, stirring occasionally. Add garlic and red pepper flakes and cook another minute, stirring often.
- Pour in white wine, and cook for a few minutes so it reduces. Add corn and season to taste with salt and pepper. Cook for 2 minutes, stirring occasionally. Add Boursin cheese and about 1/2 a cup of hot pasta water. Stir well until the Boursin is melted and well combined.
- Add crab meat and stir to combine. Then add the cooked pasta and some additional pasta water as needed to thin the sauce and coat all of the pasta well. Add the chopped parsley and the juice of 1 lemon and toss to combine.
- Serve immediately with additional parsley and lemon juice as desired.
Video
@carolbeecooks July Thirty Minute Meal Series: Corn & Crab Pasta w/ Boursin Cheese 🌽 the most perfect bright and fresh pasta for summer that comes together in under 30 minutes! #pastatok
♬ Diet Mountain Dew – Lana Del Rey
Tried this recipe?Let me know how it was!
