Coconut Curried Crab Tagliatelle

Coconut Curried Crab Tagliatelle

I have never been a fan of creamy pasta dishes but hands down this is a favorite of mine!  It’s simple ingredients, easy to prepare and reminiscent of "Curried Crab and Dumplings" from Trinidad and Tobago. The crab meat I found in Louisiana is sweet and briny and I wanted to keep the flavors subtle . I used Rana premade Tagliatelle with spinach because I like the flavor and I tell myself its healthier because of the spinach. Overall, this dish is indulgently luxurious with a subtle hint of spice from the curry which marries well with the sweet crab meat. This can definitely be a dish for a special occasion.

 If you want to try this recipe and like bolder flavors add in thyme, habanero peppers, fish sauce or green onions and make it your own . Cook the way you like to eat and most of all try it you might like it.

 Ingredients :

2 garlic cloves minced / grated

1 can coconut milk

1/2 teaspoon lemon juice

1 teaspoon Worcestershire 

1/2 tbsp lemon zest

10 oz crab meat

1/2 tablespoon parsley minced

1/2 tablespoon olive oil

1/2 tablespoon curry powder

 1 Pkg Tagliatelle pasta boiled

Preparation:

1. Sauté garlic in olive oil for 2 minutes until fragrant, then add lemon juice and black pepper.  

2. Add curry powder, ensuring the powder is evenly coated in the mixture . Cook for 5 minutes until the curry deepens in colour.

3. Add coconut milk and Worcestershire sauce. Lower heat and cook for 5-8 minutes.

4. Add crab meat, gently folding it into the sauce. Cook for 6-8 minutes until the mixture thickens.

5. Turn off heat and add pasta into the sauce, tossing gently until the pasta is coated.

6. Top with parsley and enjoy.