Crab Pasta with Curry Cream Sauce
- 450ml/2.5 cups + 475ml/2 cups heavy cream
- 115g/4 oz butter
- 170g/1 can crab claws, drained
- 2 large bell peppers (1 green, 1 red), diced
- 2 tsp cayenne pepper
- 2 tsp curry powder
- 2 tsp paprika powder
- 1 tsp salt
- 30g/2 tbsp tomato puree
- 15g/1 tbsp lobster fond
- 3g/1 minced garlic clove
- 250ml/1 cup water
- Chopped fresh herbs (use either 250g/2 cups fresh dill or parsley)
1. Melt 115g (4 oz) of butter in a saucepan over medium heat, which is approximately 160°C to 180°C (325°F to 350°F).
2. Add 2 teaspoons of curry powder, 1 teaspoon of paprika, and a pinch of cayenne pepper to the saucepan. Cook the spices for about 1 to 2 minutes, until the mixture is fragrant.
3. Next, add 250g (8.8 oz) of diced bell peppers to the saucepan and cook until they are tender, about 3 to 4 minutes.
4. Add 120ml (4.2 fl oz) of tomato puree, 120ml (4.2 fl oz) of water, 2 tablespoons of lobster fond, and 120ml (4.2 fl oz) of heavy cream to the saucepan. Bring the mixture to a gentle simmer and cook for approximately 5 to 7 minutes, or until the sauce has thickened slightly.
5. Remove the saucepan from the heat and gently add 250g (8.8 oz) of crab claws to the sauce. Season the sauce with a pinch of salt to your taste.
6. Serve the crab pasta hot, tossed with some chopped fresh dill or parsley, accompanied by your favorite pasta.
- stand mixer
- saucepan
- cutting board
- knife
- measuring cups
- spoons
- wooden spoon
- colander
- pasta cooker
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