Crab Corn And Ricotta Pasta
A creamy delicious combination for your pasta cravings.
Pasta is my number one comfort food and I love incorporating different ingredients to building a satisfying and flavorful dish.
I always get so many questions about what type of pasta this is in the post. It is my favorite because of the bite to it – you feel like your consuming something with depth and texture – not your average noodle! Yes, I highly recommend picking some up at your local Italian market.
The ricotta cheese and corn is everything here.. it truly is the basis of the whole dish. The crab binds it all together but you can absolutely sub in some scallops or shrimp and it would taste just as great!
Crab Corn and Ricotta Pasta
- 16 oz. pasta of choice
- salt + pepper
- 2 tbs olive oil
- 1 large shallot, finely chopped
- 3 cloves garlic, minced
- 3 ears corn, kernels shaved
- 1.5 cups ricotta cheese
- 1 lb lump crab
- 2 tsp old bay seasoning
- 1 lemon
- fresh parsley, chopped for garnish
- Cook your pasta al dente and reserve 1 cup pasta water.
- In a large, deep skillet, heat 2 tbs olive oil and cook the shallot first for 2 minutes. Add the garlic and stir until fragrant. Toss in the corn kernels and season with salt and pepper to taste. Cook, stirring occasionally, until they just begin to soften, about 4-5 minutes.
- Next add the ricotta cheese and 1/2 cup pasta water. Season again with salt and pepper to taste. Mix everything until incorporated. I needed to add another 1/2 cup of pasta water to get that creamy consistency.
- Lastly, toss the pasta in along with the crab meat, old bay and lemon juice. Once mixed in, taste and adjust seasoning if necessary. Garnish with the fresh parsley.