Crab and White Wine Pasta
Elevate your pasta night with this luxurious Crab and White Wine Pasta—a dish that blends tender strands of spaghetti or linguine with sweet, succulent crab meat in a creamy, velvety sauce. Infused with the subtle tang of dry white wine, zesty lemon juice, and aromatic garlic and shallots, this recipe delivers restaurant-quality flavors in just 30 minutes. A touch of red pepper flakes adds optional warmth, while fresh parsley and Parmesan cheese provide a final flourish. Perfect for a romantic dinner or an elegant gathering, this seafood pasta recipe is simple to prepare yet undeniably indulgent. Pair it with a crisp glass of white wine for a meal that’s sure to impress.
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Recipe Information
Ingredients
- 400 grams spaghetti or linguine
- 250 grams crab meat (fresh or canned)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 2 medium shallots, finely chopped
- 3 cloves garlic cloves, minced
- 150 milliliters dry white wine
- 2 tablespoons lemon juice
- 100 milliliters heavy cream
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoons red pepper flakes (optional)
- 1 to taste salt
- 1 to taste black pepper
- 1 to garnish grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti or linguine according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta and set it aside.
In a large pan, heat the olive oil and butter over medium heat until the butter is melted and foamy.
Add the finely chopped shallots to the pan and sauté for 2-3 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds, or until fragrant.
Pour in the dry white wine and let it simmer for 2-3 minutes to reduce slightly.
Add the lemon juice, heavy cream, and red pepper flakes (if using). Stir well to combine, and let the sauce simmer for 2-3 minutes until slightly thickened.
Gently fold in the crab meat and season with salt and freshly cracked black pepper to taste. Cook for 1-2 minutes, just to warm the crab through.
Add the cooked pasta to the pan along with the reserved pasta water, a little at a time, to loosen the sauce as needed. Toss until the pasta is well coated in the sauce.
Sprinkle the chopped parsley over the top and toss again to distribute evenly.
Serve immediately, garnished with freshly grated Parmesan cheese, if desired. Enjoy your luxurious Crab and White Wine Pasta!
Nutrition Facts
Calories |
1830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.7 g | 120% | |
| Saturated Fat | 40.1 g | 200% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 298 mg | 99% | |
| Sodium | 3439 mg | 150% | |
| Total Carbohydrate | 144.8 g | 53% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 9.3 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1367 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
