Crab Lemon Spaghetti
Bright, vibrant, and irresistibly flavorful, Crab Lemon Spaghetti is the ultimate seafood pasta dish that highlights the zingy freshness of lemon and the delicate sweetness of crab. Perfectly al dente spaghetti is tossed in a light, garlicky olive oil sauce infused with a hint of red chili flakes for subtle heat, while lemon zest and juice brighten every bite. Tender chunks of fresh or canned crab elevate the dish to gourmet status, balanced by the earthy warmth of chopped parsley and optional Parmesan cheese for an added touch of indulgence. Ready in just 25 minutes, this easy yet elegant weeknight recipe is a stunning option for dinner parties or a romantic dinner at home. Serve it with a garnish of fresh parsley and a lemon wedge for a zesty finish your guests won’t forget. Keywords: crab lemon spaghetti, seafood pasta recipe, quick pasta dinner, lemon garlic spaghetti, easy crab recipe.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 0.5 teaspoons red chili flakes
- 250 grams fresh or canned crab meat
- 2 teaspoons lemon zest
- 3 tablespoons lemon juice
- 3 tablespoons parsley, finely chopped
- 1 teaspoons salt
- 0.5 teaspoons black pepper, freshly ground
- 50 grams parmesan cheese (optional), grated
- 4 liters water for boiling spaghetti
Instructions
Bring 4 liters of water to a rolling boil in a large pot. Add a generous pinch of salt to the water and cook the spaghetti according to the package instructions until al dente, typically 8-10 minutes.
While the pasta is cooking, heat olive oil in a large skillet over medium heat.
Add the minced garlic and sauté until fragrant, about 1-2 minutes. Be careful not to burn the garlic.
Sprinkle in the chili flakes and stir for an additional 30 seconds to release their flavor.
Add the crab meat to the skillet and gently toss it with the garlic and chili mixture. Cook for 2-3 minutes, ensuring the crab is heated through but not overcooked.
Stir in the lemon zest and lemon juice, mixing well to distribute the flavors evenly. Lower the heat to keep the mixture warm.
Reserve 1 cup of pasta water before draining the spaghetti. Add the drained spaghetti to the skillet with the crab and lemon mixture.
Toss the spaghetti in the skillet until well coated, adding a splash of reserved pasta water to help bind the sauce if needed.
Season the dish with salt and freshly ground black pepper to taste. Stir in the chopped parsley for a burst of freshness.
If desired, sprinkle grated parmesan cheese on top before serving.
Serve immediately, garnished with additional parsley and a wedge of lemon on the side for extra zest.
Nutrition Facts
Calories |
371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 1349 mg | 59% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 1.2 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 256 mg | 20% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 320 mg | 7% | |
*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.
