Pasta With Smithfield Ham, Crab and Shiitakes in Creamy Garlic Sauce
Updated Oct. 12, 2023
- Total Time
- 25 minutes
- Prep Time
- 15 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons butter
- ½medium-size yellow pepper, julienned
- ½medium-size red bell pepper, julienned
- 4large shiitake mushrooms, stems discarded, caps julienned
- 2teaspoons minced garlic
- ¼pound Smithfield ham, thinly sliced and julienned
- 1pound lump crab meat
- 2cups heavy cream
- 2tablespoons minced parsley
- 1pound fresh angel-hair pasta
- 2tablespoons olive oil
- Freshly ground black pepper
Nutritional analysis per serving (4 servings)
1062 calories; 68 grams fat; 36 grams saturated fat; 1 gram trans fat; 21 grams monounsaturated fat; 5 grams polyunsaturated fat; 73 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 43 grams protein; 938 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to a rolling boil.
- Step 2
Melt butter in a large skillet. Add peppers and cook just until slightly wilted. Add shiitakes and garlic and saute over medium heat until tender but not browned, about 3 to 5 minutes. Stir in ham and crab, then whisk in heavy cream. Add parsley and cook over medium-low heat until sauce is thick enough to coat the back of a wooden spoon, about 5 to 7 minutes.
- Step 3
While sauce is reducing, add pasta to boiling water and cook until al dente, about 2 minutes. Drain well and toss with olive oil.
- Step 4
Transfer pasta to a large serving bowl and spoon sauce over. Season with pepper, toss well and serve at once.
Private Notes
Comments
I like this a lot, but it needs something. I’d try adding caramelized onions, lemon, some kind of bread crumbs for crunch. I added a commercial herb-garlic blend, which did help. Note: I used bucatini instead of angel hair and that could have changed the overall textural/flavor impact.