Pasta with Crabmeat Sauce
Indulge in the ultimate seafood pasta experience with this luxurious Pasta with Crabmeat Sauce recipe. Perfectly al dente spaghetti or linguine is tossed in a creamy sauce brimming with the delicate sweetness of lump crabmeat, fragrant garlic, and a splash of white wine for a sophisticated touch. A hint of crushed red pepper flakes gives it just enough heat, while a finishing burst of fresh lemon zest and juice brings brightness to each bite. This restaurant-worthy dish is quick and straightforward, ready in just 40 minutes, making it ideal for both weeknight dinners and special occasions. Garnish with parsley and Parmesan for an elegant presentation, and enjoy this coastal-inspired delight that’s sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz spaghetti or linguine
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 0.5 tsp crushed red pepper flakes
- 0.5 cup white wine
- 1 cup heavy cream
- 8 oz lump crabmeat, picked over for shells
- 0.25 cup parsley, chopped
- 0.25 cup grated Parmesan cheese
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 medium lemon, zested and juiced
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 cup of pasta water, then drain and set the pasta aside.
In a large skillet, heat the olive oil and butter over medium heat until melted and shimmering.
Add the chopped onion and cook for 2-3 minutes until softened. Stir in the minced garlic and crushed red pepper flakes, cooking for an additional 1 minute until fragrant.
Pour in the white wine and simmer for 2-3 minutes until slightly reduced.
Lower the heat, add the heavy cream, and stir until fully incorporated. Let the sauce simmer gently for 5 minutes, stirring occasionally.
Gently fold in the lump crabmeat, being careful not to break it apart too much. Cook for 2-3 minutes until heated through.
Stir in the chopped parsley, grated Parmesan cheese, lemon zest, and lemon juice. Add salt and black pepper to taste.
Add the cooked pasta to the skillet and toss to coat it evenly in the sauce. If the sauce is too thick, add some of the reserved pasta water a little at a time until the desired consistency is reached.
Serve immediately, garnished with additional parsley or Parmesan if desired.
Nutrition Facts
Calories |
2415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.7 g | 203% | |
| Saturated Fat | 73.7 g | 368% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 2508 mg | 109% | |
| Total Carbohydrate | 132.1 g | 48% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 10.3 g | ||
| Protein | 77.8 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 622 mg | 48% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1736 mg | 37% | |
*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.
