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Creamy Irresistible Crab Pasta

creamy crab pasta recipe - featured image

A quick and easy creamy crab pasta recipe ready in 45 minutes, featuring a silky sauce with fresh crab meat, garlic, and a touch of lemon zest for a perfect balance of indulgence and freshness.

Ingredients

Scale
  • 8 ounces linguine or fettuccine
  • 1/2 pound fresh or canned lump crab meat
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1 cup heavy cream
  • 1/2 cup freshly grated parmesan cheese
  • 1/4 cup dry white wine (e.g., Pinot Grigio), optional
  • Zest and juice of half a lemon
  • 2 tablespoons fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste
  • Pinch of red pepper flakes, optional

Instructions

  1. Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions (9-11 minutes) until al dente. Reserve 1/2 cup pasta water before draining.
  2. While pasta cooks, melt butter in a large skillet over medium heat. Add diced shallot and sauté for 2-3 minutes until translucent.
  3. Add minced garlic and cook for 30 seconds without browning.
  4. Pour in white wine and simmer for 2-3 minutes until reduced by half.
  5. Lower heat and stir in heavy cream. Add parmesan cheese and stir until melted and smooth, about 3-4 minutes. Add reserved pasta water a tablespoon at a time if sauce is too thick.
  6. Gently fold in crab meat, lemon zest and juice, salt, pepper, and red pepper flakes if using. Warm through for 2 minutes without overcooking.
  7. Add drained pasta to the skillet and toss gently to coat with sauce. Stir in chopped parsley.
  8. Taste and adjust seasoning if needed. Serve immediately with extra parmesan on the side.

Notes

Keep heat low after adding crab and cream to avoid curdling. Reserve pasta water to loosen sauce if needed. Fold crab gently to keep chunks intact. Use fresh parmesan for best flavor. White wine adds depth but can be substituted with chicken broth and lemon juice for non-alcoholic version.

Nutrition

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