Garlicky Crab with Pasta
Dive into the decadent flavors of this Garlicky Crab with Pasta, a seafood lover’s dream that’s both elegant and approachable. Featuring tender strands of spaghetti or linguine bathed in a luscious garlic-butter sauce, this recipe combines jumbo lump crab meat with the zing of fresh lemon juice and a hint of heat from crushed red pepper flakes. A splash of dry white wine adds depth, while fresh parsley and basil impart a vibrant, herbaceous touch. Perfect for a quick weeknight dinner or a gourmet entertaining option, this dish comes together in just 30 minutes, making it as convenient as it is impressive. Serve it with a sprinkling of Parmesan and a side of crusty bread to soak up every last bite of the irresistible sauce. Keywords: garlicky crab with pasta, seafood pasta recipe, easy crab pasta, garlic butter sauce, 30-minute meal.
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Recipe Information
Ingredients
- 12 oz spaghetti (or linguine)
- 3 tbsp olive oil
- 4 tbsp unsalted butter
- 6 cloves garlic, minced
- 0.5 tsp crushed red pepper flakes
- 0.5 cup white wine (dry, such as Sauvignon Blanc)
- 2 tbsp fresh lemon juice
- 1 lb jumbo lump crab meat
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh basil, chopped
- to taste salt
- to taste black pepper
- to taste grated Parmesan cheese (optional, for serving)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti or linguine until al dente according to package instructions. Reserve 1 cup of pasta water before draining, then set the pasta aside.
In a large, deep skillet or sauté pan, heat olive oil over medium heat. Add the butter and allow it to melt, stirring occasionally.
Add the minced garlic and crushed red pepper flakes to the skillet. Cook for 1-2 minutes, stirring, until fragrant but not browned.
Pour in the white wine and lemon juice, stirring to deglaze the pan. Let the liquid reduce by half, which should take about 3-4 minutes.
Gently fold in the crab meat, being careful not to break up the chunks too much. Season to taste with salt and black pepper.
Reduce heat to low and add the cooked pasta to the skillet. Toss to combine, ensuring the pasta is well coated in the sauce. If the sauce seems too dry, add reserved pasta water a little at a time until the desired consistency is reached.
Stir in the fresh parsley and basil, reserving a small amount for garnish if desired.
Serve immediately, garnished with additional parsley and basil. If desired, sprinkle with grated Parmesan cheese for an extra layer of flavor.
Nutrition Facts
Calories |
1961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.8 g | 132% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 555 mg | 185% | |
| Sodium | 4489 mg | 195% | |
| Total Carbohydrate | 118.1 g | 43% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 4.9 g | ||
| Protein | 125.4 g | 251% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 497 mg | 38% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2070 mg | 44% | |
*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.
