Crab and Corn Pasta With Tarragon Cream

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“Adapted from a recipe in Cuisine Tonight's "Quick and Easy Pasta" edition. This is indeed quick, very easy, and quite delicious, like a crab/corn bisque over pasta.”
8 cups

Ingredients Nutrition


  1. Cook pasta in a large pot of boiling water until al dente, drain, set aside.
  2. Cook pancetta or bacon in a large saute pan over medium high heat until crisp. Remove bacon to drain on a paper towel, reserve the bacon drippings.
  3. Saute the minced shallots and garlic in 2 TB of bacon drippings over medium heat until soft, 2-3 minutes.
  4. Deglaze the saute pan with sherry, cook until nearly evaporated, about 2 minutes. Melt butter in pan. Add corn, cook until softened, about 3 minutes. Stir in cream and tarragon, bring to a simmer.
  5. Add pasta and bacon to pan, season to taste with salt and pepper. Turn off heat and gently fold in crab meat.
  6. NOTE: My husband tells me this is delicious, but I am highly allergic to crab, so I used shredded lobster tail meat in my portion instead. Oh my word, it was awesome. Either way a winning recipe.

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