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Orecchiette Pasta with King Crab and Asparagus in Lemon Cream Sauce

Servings 4 people


  • 3 tbsp Unsalted butter
  • 3 Shallots minced
  • 3/4 cup Low sodium chicken broth
  • 1 cup Heavy whipping cream
  • 1/4 cup Dry white wine
  • 2 tsp Lemon zest
  • 2 tbsp Lemon juice
  • 2 cups Grilled Asparagus cut in small pieces
  • Salt and pepper to taste
  • 1 pound Orecchiette pasta
  • 2 pounds King crab meat diced


  1. Cook pasta in a large pot of salted, boiling water until tender, but firm to bite.  Stir occasionally.  Drain and return pasta to pot. 

  2. Melt butter in a nonstick skillet over medium heat.  Add shallots and saut√© until translucent, around 2-3 minutes.  Season with salt and pepper. Add vegetable or chicken broth along with the white wine.  Simmer over medium-high heat until mixture is reduced, about 2 minutes.  Warm the cream in a small pot and add to the skillet along with the lemon zest.  Simmer until the sauce thickens, around 3 minutes.  Stir in lemon juice and season with salt and pepper.  Add crab meat and asparagus and serve. 

Recipe Notes

You can add microgreens as a garnish. These can be found in specialty stores such as Whole Foods.