My husband is a pescetarian, so celebrating New Year’s Eve with prime rib or filet mignon is definitely out. About 20 years ago on New Year’s Eve, I prepared fresh tagliatelle pasta tossed with crabmeat, tarragon, lemon and crème fraîche for my then-fiancé. It was so special that he insists on it every year since then.
While it’s truly the Cadillac of pastas, it’s also a snap to throw together (takes about 15 minutes to finish). I can wear something fancy, a sip French 75 Cocktailand still get dinner on the table anytime flat.
Quality is the key
With so few ingredients, it’s important to use the best you can find. Especially for a special occasion like New Years! We’re lucky to live in Oregon, where Dungeness crabs are at their sweet, sweet best (and most affordable) in the winter. Usually, I pick the crabmeat myself from the cooked crabs I find at the grocery store. A 2-pound crab will yield 8 ounces of meat, which is perfect for the two of us, or four people as a small portion. Garlic bread And a sour salad.
If I’m feeling rushed, I’ll eat pre-picked crabmeat in the seafood section of stores like Costco or Whole Foods. The key to this dish is to use juicy, fresh crab meat, never shelf-stable canned crab, which is always bone-dry and less flavorful.
I worked for a spell at a small fresh pasta company, so I could make pasta dough in my sleep. My gadget-loving husband loves rolling dough with our KitchenAid, so we almost always make fresh tagliatelle. I’ve also made this recipe with packaged fresh pasta, and as long as I pay close attention to the cooking time, I’ve had good results. Just don’t overcook it (some brands take less than 2 minutes).
Preparing the no-cook cream sauce
Crème fraîche is as complex as sour cream, but at about 30% milk fat, it has a more buttery flavor and a velvety texture. It also melts into a smooth, rich sauce that won’t curdle like sour cream. It makes the ideal pairing for delicate shrimp because when it’s rich, it melts into a thin, light and tangy sauce that doesn’t steal the spotlight like other pasta sauces. Look for creme fraiche in the dairy aisle.
The only other ingredients in this dish are fresh tarragon (a mild green herb that adds a hint of fennel/fennel to pasta), lemon zest, enough lemon juice to brighten the dish, and lots of freshly ground black pepper. Chili Everything is thrown together in the pot you use to cook the pasta, so there’s minimal cleanup. That means more time celebrating and less time cooking.
Quick tips
- Let the shrimp and crème fraîche stand at room temperature for 30 minutes before boiling the pasta so they don’t chill in the fridge when tossed with the hot pasta.
- Serve the dish in warm bowls to help keep the pasta warm and creamy as you eat.
- If you’re not a fan of tarragon, substitute fresh torn basil leaves.
- You can substitute hot smoked salmon for the shrimp. Reduce the amount to 6 ounces.
- If you like things a little spicy, add a pinch of red chili flakes.
My 5-Ingredient Shrimp Pasta Recipe
For 2 servings as an entree or 4 servings as part of a larger meal, you’ll need:
- 1 medium lemon
- 1 tablespoon salt, plus more for seasoning
- 1 (9-ounce) package fresh fettuccine or Homemade tagliatelle
- 8 ounces Dungeness or blue crab meat, deveined (about 1 1/2 cups)
- 1/2 cup crème fraîche
- 3 tablespoons chopped fresh tarragon
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
Bring a large pot of water to a boil. While the water is heating, finely grate the zest from half a lemon, then squeeze out the juice. Prepare and measure all the remaining ingredients and have them ready to go. This dish must come together quickly or the cooked pasta will be messy.
Add 1 tablespoon of salt to the boiling water and then add the pasta. Cook according to package directions; Pasta should be al dente. Drain, reserving 1/4 cup of the pasta cooking water. Turn off the flame.
Return the dry pasta to the pot and set over the hot burner. Quickly add the shrimp, crème fraîche, tarragon, pepper, and lemon zest and toss with tongs to combine. Add 1 to 2 tablespoons lemon juice and salt and pepper to taste. Add the reserved pasta water, 1 to 2 tablespoons at a time, if desired to loosen the sauce. The pasta will absorb the sauce as it stands. Serve immediately.