Corn and Crab Pasta with Boursin Cheese

5 from 6 votes

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.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American, Italian

Keyword: 30 Minutes or Less, Corn, Crab, Pasta, Summer

Servings:

Author: Carolyn Stilwell

Equipment

Ingredients

1 tablespoon Extra Virgin Olive Oil
1 Shallot chopped; use 2 if smaller
4 cloves Garlic minced
1/2 teaspoon Red Pepper Flakes more or less to taste
1 cup Dry White Wine dry
1 cup Corn fresh or frozen
Kosher Salt & Black Pepper to taste
Garlic & Herbs Boursin Cheese
1 lb Lump Crab Meat
1 lb Tagliatelle Pasta can use another long pasta shape
1 Lemon juice
1/2 cup Fresh Parsley roughly chopped

US Customary - Metric

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
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