Crab-Wild Mushroom Fettuccine

1 tablespoon butter
1 cup wild mushrooms, diced
6 spears jumbo asparagus, cut into ¾-inch chunks
1 tablespoon fresh basil, chopped
½ cup heavy whipping cream
1 pound fettuccine, cooked
6 ounces crab meat
¼ cup red wine or chicken stock
1 teaspoon lemon zest
2 tablespoons Parmesan cheese, grated
1 teaspoon fresh parsley, chopped

In a medium-sized sauté pan over medium heat, place the butter and mushrooms and cook for
one minute. Remove the mushrooms and drain the pan. Into the same pan, add the red wine
or chicken stock and cook until the volume is reduced by half. Add the asparagus, lemon zest,
basil, and cream and reduce by 40%. Add the fettuccine and crab and toss together. Top
with grated Parmesan cheese and parsley.

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