Want to indulge in some coastal elegance this week? Try this delicious, simple-to-make crab pasta. With minimal ingredients and 15 minutes of cooking time, it’s easy to love.
It’s bright and flavorful with delicate crab, tender linguine, and a light, lemony sauce. A splash of white wine perfectly complements the sweet crab without overpowering it.
It’s a restaurant-quality meal that’ll impress anyone who tries it.
It’s perfect for date nights or anytime you’re craving something special.
Why You’ll Love This Crab Pasta
Quick Indulgence: This elegant pasta dish comes together in about 20 minutes. But it’s impressive and luxurious enough to be part of a four-course meal.
Full of Flavor: The crab meat’s sweetness pairs nicely with the bright citrus notes and buttery sauce. It’s a genuinely memorable dining experience, even if it happens at home.
Guaranteed to Impress: Serving crab pasta at dinner parties or gatherings instantly adds a touch of elegance and sophistication. Guests will flip for it.
Creamy Texture: The combination of tender crab meat and al dente pasta creates a dreamy and creamy texture.
Ingredients
- Lump Crabmeat: These sweet, tender chunks of premium crab are the key to the dish’s impressive taste and texture.
- Pasta: I like thin linguine noodles best for this recipe, but spaghetti also works. The long strands are the perfect base for the sauce and crab.
- Butter: To create a rich, velvety sauce.
- Garlic: My non-negotiable ingredient for any pasta recipe. It infuses the sauce with loads of garlicky goodness, making everything taste better.
- Dry White Wine: For depth and complexity. Choose a crisp, non-oaked variety to complement the crab.
- Lemon: Use freshly squeezed juice for the best flavor. It brightens the dish and tones down some of the richness. That way, the pasta doesn’t feel too heavy.
- Parmesan: Grate it yourself from a block so it’ll melt nicely into the dish. It adds salt, nuttiness, and a creamy texture.
- Fresh Parsley: Use flat-leaf parsley for the best and freshest taste.
- Red Pepper Flakes: Optional for heat.
- Salt & Pepper: To taste.
How to Make Crab Pasta
Want a brief overview of the steps before diving all the way in? I’ve got you covered!
1. Cook the pasta. Cook it in a large pot of salted boiling water according to the package instructions. Cook until al dente, then drain, reserving 1/2 cup of water for later.
2. Saute the garlic. Melt butter in a large skillet. Then, saute the minced garlic in the butter for about 1 minute.
3. Add the liquids. Pour the white wine and lemon juice in with the garlic. Increase the heat to medium and simmer until it reduces by half.
4. Add the crab. Gently stir the crab in with the liquids. Let it warm through, and season with salt and pepper.
5. Combine. Add the pasta and the Parmesan to the skillet and toss to coat. If needed, add the pasta water a little at a time until the sauce reaches your desired consistency.
6. Finish and serve Transfer the crab pasta to serving dishes. Garnish with parsley and red pepper flakes (if using). Serve immediately and enjoy!
Tips for the Best Crab Pasta
Keep these tips in mind when making your crab pasta:
- Fresh is best. High-quality, fresh lump crabmeat is the only way to go for this recipe. Avoid the canned stuff and stay far away from imitation crab. Be sure to sift through it for shells. Remove and discard them if you find any.
- Pick the right pasta. This recipe works best with long, thin pasta. Linguine and spaghetti are best, but angel hair and thin spaghetti would also work. You want pasta that will wrap around the crab meat.
- Don’t overcook the pasta! Cook it just until al dente. If you cook it too long, it’ll become mushy when you add it to the skillet with the sauce.
- Go easy on the pasta water. The reserved pasta water is used to thin the sauce and help it cling to the noodles. However, you may not need it all! Add a tablespoon at a time until the sauce reaches the right consistency. Do NOT dump it all at once.
- Be gentle! It doesn’t need a lot of time in the skillet. If you overcook it, it’ll become rubbery and tough. Also, be gentle when stirring it in. You don’t want to break it up too much.
- Add extra herbs. You can rarely go wrong adding extra fresh herbs to the pasta. Thyme, basil, chives, and parsley all work splendidly.
- Try tasty variations. You can swap the crabmeat for sauteed shrimp, scallops, or even browned chicken pieces. Add extra veggies, like peas or sun-dried tomatoes. Or swap the cheese to a variety you prefer.
How to Store
Unfortunately, this pasta dish doesn’t freeze well. The sauce will separate, and the noodles will become extremely mushy. Try not to make too much, as leftovers won’t last too long.
To Store: Place the cooled crab pasta in an air-tight container. Refrigerate it for up to 3 days.
To Reheat: Warm the pasta gently in a skillet over medium-low heat. Add a splash of white wine or water to revive the sauce, and stir occasionally. Reheat smaller portions in the microwave in 30-second intervals, stirring between each one.
Crab Pasta
2
servings5
minutes15
minutes705
kcalThis quick and easy crab pasta is a restaurant-quality feast! It’s creamy, flavorful, and comes together in 20 minutes.
Ingredients
8 ounces linguine or spaghetti
2 tablespoons butter
2 cloves garlic, minced
1/4 cup dry white wine
1/2 lemon, juiced
8 ounces lump crabmeat, picked over for shells
salt and pepper to taste
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/4 teaspoon red pepper flakes (optional)
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente, according to package directions. Reserve 1/2 cup of the pasta cooking water before draining.
- While the pasta cooks, melt the butter in a large skillet over medium-low heat. Add the garlic and sauté until fragrant, about 1 minute, being careful not to brown it.
- Pour in the white wine and lemon juice. Increase the heat to medium and simmer until the liquid is reduced by about half. 2-3 minutes.
- Gently stir in the crabmeat to warm through. Season with salt and pepper to taste.
- Add the drained pasta directly to the skillet along with the Parmesan cheese. Toss well to coat, adding some of the reserved pasta water if needed to loosen the sauce.
- Sprinkle with the parsley and red pepper flakes, if using. Serve immediately with extra Parmesan on the side. Enjoy!
Notes
- Use fresh crab and examine it for any remaining shells before using.
- Use a long, thin pasta that’ll wrap around the crab. Do NOT overcook it!
- Reserve 1/2 cup of pasta, but realize you likely won’t need it all.
- Add more fresh herbs for extra flavor.
