Crab Pasta with Prosecco and Meyer Lemon Sauce Recipe – Sunset Magazine
Delightful Crab Pasta with Prosecco and Meyer Lemon Sauce – perfect for special occasions. Crisp shallots, zesty Meyer lemon, and succulent Dungeness crab in a light prosecco cream sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sunset.com.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large shallot, sliced
- 1/8 teaspoon red chile flakes
- About 3/4 tsp. kosher salt, divided
- 1 1/2 cups dry prosecco
- 1 cup crème fraîche
- Zest of 2 Meyer lemons
- 2 to 3 tbsp. Meyer lemon juice
- 1 pound shelled cooked Dungeness crab
- 1 pound fresh fettuccine
- 1/4 cup chopped flat-leaf parsley
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