Crab Spaghetti
Elevate your pasta night with this irresistible Crab Spaghetti, a luxurious yet simple dish that comes together in just 25 minutes. Brimming with the delicate sweetness of crab meat, this recipe features a flavorful medley of garlic, red chili flakes, and zesty lemon, all enveloped in a silky white wine and olive oil sauce. Fresh parsley adds a burst of freshness, while the option to garnish with grated Parmesan lends a touch of indulgence. Perfectly al dente spaghetti ties it all together, creating a light and elegant seafood pasta that’s sure to impress. Ideal for weeknight dinners or special occasions, this crab spaghetti is a harmonious blend of bold flavors and effortless sophistication.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 300 grams crab meat
- 4 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 4 garlic cloves (finely minced)
- 1 teaspoon red chili flakes
- 1 zest of lemon
- 2 tablespoons lemon juice
- 60 milliliters white wine (optional)
- 3 tablespoons parsley (finely chopped)
- to taste salt
- to taste black pepper
- to garnish parmesan cheese (optional, grated)
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water before draining and set the pasta aside.
While the spaghetti is cooking, heat the olive oil and butter in a large skillet over medium heat until the butter is melted.
Add the minced garlic and chili flakes to the skillet and sauté for 1-2 minutes, or until the garlic is fragrant and golden (be careful not to burn it).
If using white wine, pour it into the skillet and let it simmer for 1-2 minutes to reduce slightly.
Add the crab meat to the skillet and stir gently to combine, cooking for 2-3 minutes or until heated through.
Stir in the lemon zest, lemon juice, and a splash of the reserved pasta water. Mix well to create a light sauce.
Add the cooked spaghetti to the skillet and toss to coat in the sauce, adding more reserved pasta water if needed to loosen the mixture.
Season the spaghetti with salt and black pepper to taste.
Sprinkle the chopped parsley over the dish and toss gently to combine.
Serve immediately, garnished with extra parsley and grated parmesan cheese, if desired.
Nutrition Facts
Calories |
1715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.1 g | 114% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 223 mg | 74% | |
| Sodium | 5674 mg | 247% | |
| Total Carbohydrate | 135.4 g | 49% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 5.7 g | ||
| Protein | 83.5 g | 167% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 499 mg | 38% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1390 mg | 30% | |
*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.
