Creamy Crab and Pea Pasta
Dive into the luxurious flavors of this Creamy Crab and Pea Pasta, a quick yet indulgent dish perfect for weeknight dinners or special occasions. Al dente spaghetti is coated in a velvety sauce made with heavy cream, Parmesan cheese, and a touch of lemon zest for brightness. Sweet bursts of peas and tender cooked crab meat bring a delightful contrast of textures, while aromatic garlic and sautéed onions elevate the dish to restaurant-quality status. Ready in just 30 minutes, this elegant pasta recipe is easy to make and can be customized with your favorite pasta shape. Garnish with fresh parsley for a beautiful finishing touch, and enjoy a taste of the ocean without leaving your kitchen. Perfect for seafood lovers, this creamy crab pasta is guaranteed to impress!
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Recipe Information
Ingredients
- 12 oz spaghetti (or pasta of choice)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 cup heavy cream
- 1 cup fresh or frozen peas
- 8 oz cooked crab meat
- 1 cup grated Parmesan cheese
- 1 tsp lemon zest
- to taste salt
- to taste black pepper
- 2 tbsp fresh parsley, chopped (optional for garnish)
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.
In a large skillet, heat the olive oil and butter over medium heat until the butter is melted.
Add the chopped onion to the skillet and sauté for 3-4 minutes, or until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Pour in the heavy cream and bring it to a gentle simmer. Stir occasionally to avoid scorching.
Add the peas to the skillet and cook for 3 minutes if using fresh peas, or 5 minutes if using frozen peas, until they are tender.
Gently fold in the cooked crab meat, ensuring it is evenly distributed in the sauce. Cook for 2-3 minutes until the crab is warmed through.
Stir in the grated Parmesan cheese and lemon zest, and mix until the cheese is fully melted and incorporated into the sauce.
Season the sauce with salt and black pepper to taste.
Add the cooked pasta to the skillet and toss to coat it evenly with the creamy sauce. If the sauce is too thick, gradually stir in reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
Serve immediately, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 20.7 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 1459 mg | 63% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 3.6 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 287 mg | 22% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 360 mg | 8% | |
*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.
