Imagine if you will…
A beautiful landscape.
Lush green meadow. Purple hyacinths. Monarchs. The veil of golden sun as it brushes your face.
You hear a song. It’s faint. You look to your right and you see…
A noodle. A fettuccine noodle to be exact. And it’s dancing, dancing with fronds of red curry all around its’ arms. Fiery. Hot.
Squinting, you lean farther to get a better look. Beads of sweat begin to collect on your brow.
The curried noodle is not alone. He has someone in his arms. And it’s the most beautiful thing you’ve ever seen. Graceful and soft; supple and gleaming. She’s aesthetic in every way, shape, or form. The wispy pillow of crab meat dances effortlessly alongside noodle. Their steps in time, but their approach distinct. Where he is tight, she is forgiving. His passion for her burns in his eyes. She nurtures hers in her soul.
You exhale and your body shivers. You feel neither warm nor cold. You just are.
I was feeling a wee bit on the weird-creative side today. Thanks for listening to me as I just lay it all out there! Love you.
There was just something about this dish — the Fettuccine Alfredo with Thai Red Curry and Lump Crab Meat, that truly inspired me. The interplay of flavors as they harmoniously strung together but at the same time clashed violently against one another was so intriguing. There are familiar undertones to this pasta dish, with the Parmesan cheese and garlic anchoring it down as a traditional Alfredo sauce. And of course, the addition of feathery crab meat elevates it from deliciously simple to deliciously elegant. But the real star here is the Thai red curry.
It’s slightly spicy, slightly sweet. It has just the right amount of heat to tickle the back of your throat. And its’ mild toothsome qualities help carry the natural sweetness of the crab meat further, making for a delectable balance of flavors in your mouth.
Warmth. Gentleness. Surprising. Delightful. Vibrant. Inspiring.
Everything LOVE should be about.
This recipe serves 4, but if it’s just you and your special someone that’s fine, too. You’ll have leftovers to devour in bed the next morning. Oh, hot pie!
Fettuccine Alfredo with Thai Red Curry and Lump Crab Meat
Prep Time: 15 minutes
Cook Time: 15 minutes
1 box fettuccine
1 T. unsalted butter
1 garlic clove; minced
1 ¼ C. heavy cream
Salt, white pepper
½ C. grated Parmesan cheese
Juice of ½ lemon
1 T. Thai red curry paste*
Cayenne pepper; a pinch
1 small container good quality lump crab meat (I used Whole Foods Market brand)
Italian flat-leaf parsley; chopped roughly
*Thai red curry paste can be found in your local grocers’ ethnic food aisle.
Bring a large pot of water to a boil. Once it’s ready, add a generous sprinkle of salt to the water. Add the fettuccine noodles; stir. Allow to cook until al dente, about 10 minutes. While this cooks, get started on the sauce.
In a large saucepan, add the butter and allow to melt slightly. Add in the garlic and fry slightly for about 30 seconds. Pour in the heavy cream, salt, white pepper, lemon juice, and allow to come to a gentle boil; stirring. Lower the heat and add the Parmesan cheese. Once it’s melted thoroughly, add the Thai red curry and using a whisk, allow to incorporate into the sauce completely. Taste for seasonings. Add a pinch of cayenne pepper and then gently stir in the lump crab meat.
Once the fettuccine noodles are cooked al dente, add them directly into the saucepan with the alfredo-thai red curry sauce and mix gently to combine. Feel free to add pasta water to loosen the sauce, if necessary.
Serve pasta in big bowls and garnish with lemon zest, parsley, and another sprinkle of cayenne pepper on top.
Happy Valentine’s Day!