Description
A quick and elegant pasta dish featuring sweet lump crabmeat in a buttery garlic sauce, enhanced with lemon, white wine, and Parmesan cheese. This Crab Pasta is perfect for a cozy yet sophisticated seafood dinner.
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
- In a large pot of salted boiling water, cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain.
- In a skillet over medium-low heat, melt butter. Add garlic and sauté for about 1 minute until fragrant.
- Add white wine and lemon juice. Simmer on medium heat for 2–3 minutes until reduced by half.
- Gently stir in crabmeat and cook for 1–2 minutes to warm through. Season with salt and pepper.
- Add drained pasta to the skillet, along with Parmesan. Toss to combine, adding reserved pasta water as needed to coat the pasta.
- Sprinkle with parsley and red pepper flakes if using. Serve immediately with extra Parmesan.
Notes
- Add cayenne or more red pepper flakes for a spicy version.
- Use cream with wine and lemon for a richer sauce.
- Sauté spinach, peas, or sun-dried tomatoes for added texture.
- Substitute wine with broth or diluted white wine vinegar if needed.
- Top with extra Parmesan or Pecorino Romano for added flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 95 mg
