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Serves
US | Metric
Ingredients
  • 3 Corns, on the cob
  • 2 tbsps Creme Fraiche
  • 1 Shallot, finely diced
  • 4 Garlic Cloves, crushed
  • 1 Red Chilli, finely chopped
  • 300 g Trofie Pasta (or pasta of your choice)
  • 1 Zest of Lemon
  • 1 Juice of a Lemon
  • 300 g Crab Meat
  • 225 g Raw Prawns, thawed if frozen
  • Grating of Pecorino (or Parmesan)
  • Extra Virgin Olive Oil
  • 70 g Samphire
  • Knob of Butter
  • Handful of Parsley, chopped for garnish
  • 1 tsp Black pepper
Creamy Lemon Crab and Prawn Trofie Creamy Lemon Crab and Prawn Trofie

Creamy Lemon Crab and Prawn Trofie

A real indulgent pasta dish with lots of delicate crab meat and sweet juicy prawns. The creamy sauce is created by blending sweet corn and a touch of creme fraiche, making it much healthier than your typical creamy pasta sauce, always a bonus!

Prep 15 minutes
Total 30 minutes
  1. Begin by setting a large saucepan of salted water onto boil, once bubbling carefully place in the sweet corn and cook for 7mins. Drain and set aside to cool.
  2. Once they have cooled enough to handle, take each piece and cut vertically down the cob to remove the cornels. Place in a blender or a bowl big enough to use a handheld blender. Add in a good crack of black pepper and a pinch of salt, blend to a smooth paste. Set aside.
  3. Set a large saucepan of salted water again on a high heat (I didn’t use the same water as the corn because that may be too starchy for the pasta to cook in) when boiling, tip in the pasta and cook until al dente.
  4. Whilst the pasta is cooking, in a wide frying pan, add in a glug of oil on a medium heat. Add in the chopped shallots and chilli and cook for 4mins until softened and fragrant. Add in the garlic and cook for another 3mins.
  5. Add in the blended sweet corn and the creme fraiche, stir well to combine. Grate in a tablespoon of pecorino cheese and the juice of a lemon, stir again to mix well - you want the sauce at this stage to be fairly dry as the pasta and water will loosen it later.
  6. By this time the pasta should have cooked; drain and retain a mug full of the starchy water. Set aside.
  7. Add in the prawns to the creamy sauce and cook for 4mins until the prawns turn pink. Once they are completely pink, stir through the crab meat.
  8. Add in the warm pasta along with a few splashes of the starchy water, toss well to combine then grate in the lemon zest and pour in a tablespoon of extra Virgin olive oil. Toss again to ensure everything is mixed well, by now the sauce should have loosened and has more of a sloppy consistency. You want to add the lemon zest last to ensure it gives the dish a lovely fragrant finish - if you cook lemon zest it looses it’s scent and flavour! Turn the heat off and place a lid on, allow to rest for 5mins whilst you cook the samphire.
  9. In a small frying pan, set on a medium to high heat with the knob of butter; when bubbling add in the samphire and fry in the butter for 3mins. Take off the heat and set aside whilst you plate up.
  10. Serve the creamy pasta in shallow bowls, with a handful of the buttery samphire on the side. Garnish with a scattering of parsley, an extra grating of cheese (optional) and a final drizzle of extra Virgin olive oil. Enjoy!
Creamy Lemon Crab and Prawn Trofie Creamy Lemon Crab and Prawn Trofie

Creamy Lemon Crab and Prawn Trofie

A real indulgent pasta dish with lots of delicate crab meat and sweet juicy prawns. The creamy sauce is created by blending sweet corn and a touch of creme fraiche, making it much healthier than your typical creamy pasta sauce, always a bonus!

favorite
print
like
Prep 15 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 3 Corns, on the cob
  • 2 tbsps Creme Fraiche
  • 1 Shallot, finely diced
  • 4 Garlic Cloves, crushed
  • 1 Red Chilli, finely chopped
  • 300 g Trofie Pasta (or pasta of your choice)
  • 1 Zest of Lemon
  • 1 Juice of a Lemon
  • 300 g Crab Meat
  • 225 g Raw Prawns, thawed if frozen
  • Grating of Pecorino (or Parmesan)
  • Extra Virgin Olive Oil
  • 70 g Samphire
  • Knob of Butter
  • Handful of Parsley, chopped for garnish
  • 1 tsp Black pepper

  1. Begin by setting a large saucepan of salted water onto boil, once bubbling carefully place in the sweet corn and cook for 7mins. Drain and set aside to cool.
  2. Once they have cooled enough to handle, take each piece and cut vertically down the cob to remove the cornels. Place in a blender or a bowl big enough to use a handheld blender. Add in a good crack of black pepper and a pinch of salt, blend to a smooth paste. Set aside.
  3. Set a large saucepan of salted water again on a high heat (I didn’t use the same water as the corn because that may be too starchy for the pasta to cook in) when boiling, tip in the pasta and cook until al dente.
  4. Whilst the pasta is cooking, in a wide frying pan, add in a glug of oil on a medium heat. Add in the chopped shallots and chilli and cook for 4mins until softened and fragrant. Add in the garlic and cook for another 3mins.
  5. Add in the blended sweet corn and the creme fraiche, stir well to combine. Grate in a tablespoon of pecorino cheese and the juice of a lemon, stir again to mix well - you want the sauce at this stage to be fairly dry as the pasta and water will loosen it later.
  6. By this time the pasta should have cooked; drain and retain a mug full of the starchy water. Set aside.
  7. Add in the prawns to the creamy sauce and cook for 4mins until the prawns turn pink. Once they are completely pink, stir through the crab meat.
  8. Add in the warm pasta along with a few splashes of the starchy water, toss well to combine then grate in the lemon zest and pour in a tablespoon of extra Virgin olive oil. Toss again to ensure everything is mixed well, by now the sauce should have loosened and has more of a sloppy consistency. You want to add the lemon zest last to ensure it gives the dish a lovely fragrant finish - if you cook lemon zest it looses it’s scent and flavour! Turn the heat off and place a lid on, allow to rest for 5mins whilst you cook the samphire.
  9. In a small frying pan, set on a medium to high heat with the knob of butter; when bubbling add in the samphire and fry in the butter for 3mins. Take off the heat and set aside whilst you plate up.
  10. Serve the creamy pasta in shallow bowls, with a handful of the buttery samphire on the side. Garnish with a scattering of parsley, an extra grating of cheese (optional) and a final drizzle of extra Virgin olive oil. Enjoy!