Crab conchiglie recipe
This zesty recipe for crab conchiglie is an easy dinner for one that will take you just 20 minutes to cobble together. Simple, yet satisfying.
See method- Serves 1
- 5 mins to prepare and 15 mins to cook
- 309 calories / serving
- Gluten-free
Ingredients
- 80g Free From conchiglie
- 50g frozen peas
- 15g unsalted butter
- ½ lemon, zested and juiced
- 30g tinned lump crabmeat
- 1 basil sprig, leaves thinly sliced
- ½ small red chilli (optional)
Each serving contains
- Energy
- 1290kJ 309.0kcal
- Fat
- 13g
- Saturates
- 8g
- Salt
- 0.4g
- Sugars
- 4g
of the Reference intake
Carbohydrate 36.5gProtein 10.6gFibre 4.3g
Method
- Bring a large pan of water to the boil and cook the pasta for 10-12 mins until just tender. Add the peas to the pan with the pasta after 10 mins. Reserve 3 tbsp of the pasta water, then drain well.
- Melt the butter in a small saucepan, stir in the lemon juice and zest and cook for 1 min. Add the drained pasta and peas and season well with black pepper. Stir in the crabmeat, basil and red chilli, if using. Add a little of the pasta cooking water if not saucy enough. Serve immediately.
- Leftovers: Use the rest of the crab, chilli and lemon to make spiced fishcakes by mixing with mashed potato, shaping into patties and frying until crisp and golden.
- See more Pasta Recipes
