Best 5 Spaghettini With Crab Asparagus And Sun Dried Tomatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Embark on a culinary journey with our exquisite Spaghettini with Crab, Asparagus, and Sun-Dried Tomatoes recipe, a delightful symphony of flavors that will tantalize your taste buds. This dish combines the delicate sweetness of crab, the vibrant crunch of asparagus, and the tangy zest of sun-dried tomatoes, all harmoniously intertwined with tender spaghettini pasta.

In addition to this main course, our article also presents a delectable array of complementary recipes. Indulge in the creamy richness of our Crab and Asparagus Risotto, where succulent crab and tender asparagus mingle in a velvety embrace of Arborio rice. Experience the rustic charm of our Sun-Dried Tomato Pesto Pasta, where aromatic basil, nutty pine nuts, and sun-dried tomatoes create a vibrant sauce that clings perfectly to al dente pasta.

For those seeking a refreshing starter, our Asparagus and Sun-Dried Tomato Salad offers a burst of vibrant flavors, combining crisp asparagus, juicy tomatoes, and a tangy dressing. Complete your meal with our indulgent Sun-Dried Tomato and Goat Cheese Crostini, where creamy goat cheese and savory sun-dried tomatoes create an irresistible topping for crispy crostini.

Our comprehensive guide provides step-by-step instructions, helpful tips, and stunning food photography to ensure your culinary creations are a feast for both the eyes and the palate. Join us on this delectable journey and discover the art of crafting unforgettable dishes that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

TOMATO AND CRAB SPAGHETTI



Tomato and Crab Spaghetti image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 9

1 pound spaghetti
3 tablespoons extra-virgin olive oil
1 clove garlic, peeled and crushed
About 20 cherry tomatoes, halved
2 tablespoons sun-dried tomato paste
2 tablespoons sun-dried tomatoes, sliced
1 cup fresh or canned lump crabmeat
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley, for garnish

Steps:

  • Bring a large pot of water to a boil. The trick with pasta is to have as much water in the pot as possible. This prevents the pasta from sticking together when it gets starchy as it cooks. Once the water is at a rolling boil, add the spaghetti and cook according to instructions on the package.
  • Over high heat, heat the oil in a large pan. Add the garlic and turn the heat down to medium. Add the cherry tomatoes and mix well. Add the sun-dried tomato paste and sun-dried tomatoes, and then remove from the heat. Add the lump crabmeat and season with salt and pepper. Add the cooked spaghetti and toss to coat. Serve immediately with the chopped fresh parsley.

SPAGHETTINI W/CRAB, ASPARAGUS & SUN-DRIED TOMATOES



Spaghettini W/Crab, Asparagus & Sun-Dried Tomatoes image

This recipe has been entered for ZWT II & my source is: www.mangiabenepasta.com/seafood.html. Times were not included, so have been estimated.

Provided by twissis

Categories     Crab

Time 40m

Yield 4 11 oz servings, 4 serving(s)

Number Of Ingredients 12

1/4 cup olive oil
3 garlic cloves (minced)
2 1/2 cups tomatoes (chopped)
3/4 cup sun-dried tomato (oil-packed, drained & chopped)
1/2 teaspoon red pepper flakes
salt (to taste)
pepper (to taste)
1/2 lb fresh asparagus (1 inch pieces)
12 ounces spaghettini (thin spaghetti)
8 ounces fresh crabmeat (preferred, but sub as desired)
1/2 cup mascarpone cheese
10 fresh basil leaves (thinly sliced)

Steps:

  • Sauté garlic in oil over med heat for 2 minutes. Add chopped tomatoes & chopped sun-dried tomatoes & red pepper flakes.
  • Cover & simmer about 5 minutes. Season to taste w/salt & pepper.
  • Cook asparagus in boiling water about 2 minutes. Using a slotted spoon, transfer asparagus to skillet w/sauce.
  • Return water to a boil, add salt & cook pasta. Drain & set aside.
  • Bring sauce to a simmer. Mix in crabmeat & mascarpone & blend well.
  • Add pasta & basil, toss just to heat thru & serve.

Nutrition Facts : Calories 547.4, Fat 16, SaturatedFat 2.3, Cholesterol 33.4, Sodium 391.1, Carbohydrate 77.5, Fiber 6.7, Sugar 9.4, Protein 24.9

SPAGHETTINI WITH CRAB, ASPARAGUS AND SUN-DRIED TOMATOES



SPAGHETTINI WITH CRAB, ASPARAGUS AND SUN-DRIED TOMATOES image

Categories     Pasta

Yield 4 Servings

Number Of Ingredients 10

1/4 cup olive oil
3 garlic cloves, minced
2 1/2 cups chopped tomatoes
3/4 cup sliced drained oil-packed sun-dried tomatoes
1/2 tsp dried crushed red pepper
1 pound asparagus, trimmed, cut diagonally into 1 1/2 inch pieces
12 ounces spaghettini pasta
8 ounces fresh crabmeat
1/2 cup mascarpone cheese*
1/4 cup thinly sliced fresh basil

Steps:

  • Heat oil in heavy large skillet over medium-high heat. Add garlic and saute 2 minutes. Add chopped and sun-dried tomatoes and crushed red pepper. Cover and simmer until sun-dried tomatoes soften, about 5 minutes. Season sauce to taste with salt and pepper. Cook asparagus in large pot of boiling salted water until crisp-tender, about 2 minutes. Using 4- to 5-inch-diameter strainer, transfer asparagus to skillet with sauce. Return water in pot to boil. Add pasta and cook until just tender but still firm to bite, stirring occasionally. Drain. Bring sauce to simmer. Mix in crabmeat and mascarpone. Ad pasta and basil; toss just to heat through. Divide pasta among plates and serve. * Available at Italian markets and some specialty food stores.

PASTA WITH SHRIMP, ASPARAGUS, AND SUN-DRIED TOMATOES



Pasta With Shrimp, Asparagus, and Sun-Dried Tomatoes image

Make and share this Pasta With Shrimp, Asparagus, and Sun-Dried Tomatoes recipe from Food.com.

Provided by Phil Franco

Categories     European

Time 30m

Yield 2 Plates, 2 serving(s)

Number Of Ingredients 12

1/4 cup drained sun-dried tomato packed in oil, sliced, 2 tablespoons oil reserved (about 2 and 1/2 ounces)
1 lb asparagus, trimmed, cut on diagonal into 1/2-inch pieces
1 lb uncooked shrimp, peeled, deveined
1/4 cup chopped fresh basil
1 large garlic clove, chopped
1/2 teaspoon dried oregano
1/4 teaspoon dry crushed red pepper
1 cup chicken broth
1/4 cup dry white wine
1 tablespoon tomato paste
8 ounces pasta
1/2 cup grated parmigiano

Steps:

  • Heat oil reserved from tomatoes in heavy large skillet over medium-high heat.
  • Add asparagus and saute until crisp-tender, about 5 minutes.
  • Using slotted spoon, transfer asparagus to bowl.
  • Add sun-dried tomatoes, shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and saute until shrimp are just opaque in center, about 3 minutes.
  • Transfer shrimp mixture to bowl with asparagus.
  • Add broth, wine, and tomato paste to same skillet.
  • Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
  • Cook pasta in large pot of boiling salted water until 'al dente'.
  • Drain; return pasta to same pot.
  • Add shrimp mixture, sauce, remaining 1/4 cup basil, and cheese to pasta.
  • Toss over medium heat until warmed through and sauce coats pasta.
  • Season with salt and pepper and serve. Makes 4 servings.
  • That's it!

Nutrition Facts : Calories 718.3, Fat 7.2, SaturatedFat 1.2, Cholesterol 285.8, Sodium 1797.7, Carbohydrate 103.5, Fiber 9.6, Sugar 7.7, Protein 55

PENNE WITH SHRIMP, ASPARAGUS, AND SUN-DRIED TOMATOES



Penne with Shrimp, Asparagus, and Sun-Dried Tomatoes image

Categories     Pasta     Tomato     Vegetable     Sauté     Basil     Shrimp     Asparagus     White Wine     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

1/2 cup drained oil-packed sun-dried tomatoes
1 pound asparagus, trimmed, cut on diagonal into 1/2-inch pieces
1 1/4 pounds uncooked shrimp, peeled, deveined
1/2 cup chopped fresh basil
2 large garlic cloves, chopped
1/2 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper
1 3/4 cups canned low-salt chicken broth
1/2 cup dry white wine
2 tablespoons tomato paste
12 ounces penne pasta
3/4 cup grated Parmesan cheese

Steps:

  • Heat oil reserved from tomatoes in heavy large skillet over medium-high heat. Add asparagus and sauté until crisp-tender, about 5 minutes. Using slotted spoon, transfer asparagus to bowl. Add sun-dried tomatoes, shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and sauté until shrimp are just opaque in center, about 3 minutes. Transfer shrimp mixture to bowl with asparagus. Add broth, wine, and tomato paste to same skillet. Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
  • Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return pasta to same pot. Add shrimp mixture, sauce, remaining 1/4 cup basil, and cheese to pasta. Toss over medium heat until warmed through and sauce coats pasta. Season with salt and pepper and serve.

Tips:

  • Use the freshest ingredients possible. This will make a big difference in the flavor of your dish.
  • Don't be afraid to experiment with different types of pasta. There are many different types of pasta available, so you can find one that you really enjoy.
  • Cook the pasta according to the package directions. This will ensure that it is cooked properly.
  • Don't overcrowd the pan when cooking the pasta. This will prevent it from cooking evenly.
  • Drain the pasta well before adding it to the sauce. This will help to prevent the sauce from becoming too watery.
  • Add the pasta to the sauce and stir to coat. This will help to distribute the sauce evenly.
  • Serve the pasta immediately. This will ensure that it is hot and fresh.

Conclusion:

Spaghettini with crab, asparagus, and sun-dried tomatoes is a delicious and easy-to-make dish that is perfect for any occasion. This dish is packed with flavor and is sure to please everyone at your table. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

Related Topics