Pasta With Smithfield Ham, Crab and Shiitakes in Creamy Garlic Sauce

By Regina Schrambling

Updated Oct. 12, 2023

Total Time
25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
4(13)
Notes
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Featured in: A Special Way With Simple Food

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Ingredients

Yield:4 servings
  • 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
Ingredient Substitution Guide
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

  1. Step 1

    Bring a large pot of water to a rolling boil.

  2. 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.

  3. 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.

  4. Step 4

    Transfer pasta to a large serving bowl and spoon sauce over. Season with pepper, toss well and serve at once.

Ratings

4 out of 5
13 user ratings
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Barbara Aschenbrenner

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.

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