Crab Mushroom Spinach Fettuccine


from chef ben of cooking with the single guy.

Time: 35 minutes


  • boil pot of water and cook fettuccine in salted water
  • drain and set aside
  • in large skillet , heat oil over high flame and add garlic
  • then add chopped mushrooms to sweat out the moisture
  • add heavy cream and bring to a boil , then simmer with cover over medium heat for about 3 minutes
  • add crab meat , spinach and lemon zest and cook until spinach is wilted
  • add salt and pepper to taste
  • then toss in pasta with some of the pasta water and mix in parmesan cheese
  • serve immediately

Crab Mushroom Spinach Fettuccine image

Number Of Ingredients: 10


  1. dungeness crab
  2. fresh mushrooms
  3. fresh spinach
  4. fettuccine
  5. parmigiano-reggiano cheese
  6. heavy cream
  7. extra virgin olive oil
  8. garlic clove
  9. lemon zest
  10. salt and pepper


Make and share this Crab Mushroom Spinach Fettuccine recipe from

Recipe From

Provided by AmandaInOz

Time 35m

Yield 4 serving(s)


  • Boil pot of water and cook fettuccine in salted water. Drain and set aside.
  • In large skillet, heat oil over high flame and add garlic. Then add chopped mushrooms to sweat out the moisture. (Add a pinch of salt to assist in the sweating.)
  • Add heavy cream and bring to a boil, then simmer with cover over medium heat for about 3 minutes. Add crab meat, spinach and lemon zest and cook until spinach is wilted. Add salt and pepper to taste.
  • Then toss in pasta with some of the pasta water and mix in parmesan cheese. Serve immediately.

Crab Mushroom Spinach Fettuccine image

Number Of Ingredients: 10


  • 1 cooked dungeness crab (remove meat from shell)
  • 2 cups fresh mushrooms
  • 2 cups fresh spinach
  • 1 lb fettuccine
  • 1 cup parmigiano-reggiano cheese
  • 1 cup heavy cream
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove, minced
  • 1 teaspoon lemon zest
  • salt and pepper


Make and share this Crab Fettuccine recipe from

Recipe From

Provided by bsneary

Time 30m

Yield 4 serving(s)


  • Drain crabmeat, remove any bits of shell.
  • Melt butter in a large skillet over medium heat; add pressed garlic and sauté until tender. Stir in half and half, and bring to a boil. Reduce heat and simmer, stirring occasionally, 5 to 7 minutes or until mixture is thickened.
  • Add crabmeat, hot cooked pasta, Parmesan cheese, chopped parsley, and pepper, tossing gently.
  • Serve immediately.

Crab Fettuccine image

Number Of Ingredients: 8


  • 1 lb lump crabmeat
  • 1/2 cup butter
  • 2 garlic cloves, pressed
  • 1 1/2 cups half-and-half
  • 9 ounces fettuccine
  • 1/2 cup parmesan cheese, shredded
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon black pepper


You're 30 minutes away from having a delicious restaurant-inspired fettuccine on your dinner table.

Recipe From

Provided by Betty Crocker Kitchens

Time 30m

Yield 4


Mushroom and Spinach Fettuccine image

Number Of Ingredients: 9


  • 8 oz uncooked fettuccine
  • 3/4 cup roasted garlic-seasoned chicken broth (from 14-oz can)
  • 2 packages (6 oz each) fresh baby button mushrooms, cut in half
  • 6 cups loosely packed fresh spinach, chopped
  • 1 cup cherry tomatoes, cut in half
  • 1 1/2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 cup evaporated fat-free milk (from 12-oz can)
  • 1/4 to 1/2 cup finely shredded or shaved Parmesan cheese (1 to 2 oz)


Recipe From

Provided by Valerie Bertinelli

Time 25m

Yield 4 servings


  • Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.
  • Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.

Sauteed Spinach and Mushrooms image

Number Of Ingredients: 6


  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, smashed
  • 2 cups sliced cremini mushrooms
  • Kosher salt and freshly ground black pepper
  • 10 ounces baby spinach
  • 1 to 2 tablespoons balsamic vinegar


Recipe From

Provided by Rachael Ray : Food Network

Time 55m

Yield 4 servings


  • Bring a large pot of water to a boil over medium heat. Salt the water, add the pasta and cook to al dente. Heads up: Remove and reserve 1 cup of cooking water just before draining.
  • Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the mushrooms and saute until deeply browned and tender, 12 to 15 minutes, adding the garlic, thyme, and sage midway through the cooking. Season the mushrooms with salt and pepper, to taste, and a little freshly grated nutmeg. Deglaze the pan with the Marsala and stir for 30 seconds. Stir in the cream, (or if you prefer, top the pasta with a dollop of ricotta at serving time). Stir in the reserved pasta cooking water, about 1 cup if using ricotta, and just enough to thin out the sauce to your liking if using cream.
  • Drain the pasta and toss with sauce, parsley, and cheese. Transfer the pasta to a serving bowls and top each with a dollop of ricotta, if using, for mixing into the fettuccine as you eat.

Fettuccine with Mushrooms image

Number Of Ingredients: 13


  • Salt
  • 1 pound fettuccine
  • 1/4 cup extra-virgin olive oil
  • 1 1/4 pounds mixed mushrooms, thinly sliced
  • 2 to 3 garlic cloves, chopped
  • 3 tablespoons chopped fresh thyme leaves
  • 2 tablespoons thinly sliced fresh sage leaves or 2 teaspoons rubbed or ground dried sage
  • Freshly ground black pepper
  • Freshly grated nutmeg
  • 1/2 cup Marsala or dry white wine
  • 1/2 cup cream or 1 cup fresh ricotta
  • A generous handful fresh flat-leaf parsley, finely chopped
  • A generous handful grated Pecorino Romano


Here's what you need: butter, shrimp, salt, black pepper, garlic, bacon, baby spinach, heavy cream, fettuccine pasta, grated parmesan cheese, fresh parsley

Recipe From

Provided by Joey Firoben

Yield 8 servings


  • In a large pot, heat the butter over medium-high heat until browned.
  • Toss in the shrimp and season with salt and black pepper. Sear just until pink on both sides. Remove the shrimp from the pot and set aside.
  • Sauté the garlic and bacon until fragrant, about 30 seconds. Add in the spinach and stir until it begins to wilt.
  • Pour in the heavy cream and stir the pot to combine. Let the sauce come up to a simmer and reduce until thick and creamy, about 5 minutes.
  • Toss in the fettuccine, sprinkle over the parmesan cheese.
  • Sprinkle in the parsley and add the shrimp back to the pot. Toss until everything has warmed through.
  • Remove from heat and serve. Top with a sprinkle of fresh parsley.
  • Enjoy!

One-Pot Shrimp And Spinach Fettuccine Alfredo Pasta Recipe by Tasty image

Number Of Ingredients: 11


  • 2 tablespoons butter
  • 1 lb shrimp, peeled and deveined
  • salt, to taste
  • black pepper, to taste
  • 3 cloves garlic, minced
  • ½ lb bacon, cooked, cut into small strips
  • 7 oz baby spinach
  • 1 ½ cups heavy cream
  • 1 lb fettuccine pasta, cooked
  • ¾ cup grated parmesan cheese
  • ⅓ cup fresh parsley, chopped


With a homemade crust and a little twist by adding mushrooms, red pepper, and Italian cheese, this crab quiche is extra creamy, light, and smooth. My mom said eating it made her feel like she was in the French countryside. If you don't feel like the hassle of making the crust, use a 9-inch frozen pie crust. Plain mozzarella will work in place of Italian cheese blend, too.

Recipe From

Provided by TFinn

Time 1h50m

Yield 6


  • Whisk flour, 1 egg, salt, and baking powder together in a bowl; Add butter-flavored shortening into flour mixture and combine by hand until mixture resembles coarse crumbs. Stir ice water into the mixture, adding enough so the dough just holds together. Form dough into a ball, wrap in waxed paper, and refrigerate 30 minutes.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Generously flour a large sheet of waxed paper and roll the dough out to an even circle about 11 inches across; fit crust into a 9-inch pie dish. Press edges of dough gently over rim of crust.
  • Bake the crust in the preheated oven until lightly browned, 6 to 7 minutes.
  • Reduce oven heat to 375 degrees F (190 degrees C).
  • Heat butter in a large skillet over medium heat; cook and stir mushrooms, green onions, and red bell pepper in the hot butter until vegetables soften, about 7 minutes; stir in garlic and cook a few minutes more. Season vegetables with salt and black pepper.
  • Whisk cream, eggs, celery salt, and hot sauce together in a bowl until thoroughly combined; stir crabmeat and mushroom mixture into egg mixture. Crumble about 3/4 of the herb cheese spread into the bottom of the crust and pour crabmeat mixture over the cheese spread. Crumble remaining herb cheese spread into crabmeat filling and spread Italian cheese blend over the top.
  • Bake in the oven until crabmeat filling is set and cheese topping is lightly golden brown, 30 to 35 minutes.

Crab and Mushroom Quiche image

Number Of Ingredients: 19


  • 1 ¼ cups all-purpose flour
  • 1 egg
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ½ cup butter-flavored shortening
  • 3 tablespoons ice water, or as needed
  • 2 tablespoons butter
  • 8 cremini mushrooms, thinly sliced
  • 4 green onions, chopped
  • ½ red bell pepper, diced
  • ¼ teaspoon minced garlic
  • salt and ground black pepper to taste
  • 1 cup heavy whipping cream
  • 3 eggs
  • 1 pinch celery salt
  • 3 dashes hot pepper sauce (such as Frank's RedHot®), or to taste
  • 1 (8 ounce) can lump crabmeat, drained
  • ½ (5.2 ounce) package garlic and herb cheese spread (such as Boursin®)
  • ¾ cup shredded Italian cheese blend

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