Spaghettini W Crab Asparagus Sun Dried Tomatoes
Elevate your pasta night with the vibrant flavors of Spaghettini with Crab, Asparagus, and Sun-Dried Tomatoes—a dish that's equal parts elegant and effortless. This light yet satisfying recipe features delicate spaghettini tossed in a garlicky olive oil and butter sauce, enhanced by the sweet brininess of lump crab meat, tender asparagus spears, and the rich tang of sun-dried tomatoes. A dash of crushed red pepper adds just the right hint of heat, while fresh lemon juice keeps the flavors bright and refreshing. Topped with a sprinkle of Parmesan and fresh parsley, this quick 35-minute dish is perfect for everything from casual dinners to special occasions. Serve it warm with a crisp glass of white wine for a meal that feels like a celebration. Keywords: spaghettini, crab pasta, asparagus recipe, sun-dried tomatoes, easy seafood pasta.
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Recipe Information
Ingredients
- 12 oz Spaghettini
- 8 oz Lump crab meat
- 1 bunch Asparagus
- 0.333 cup Sun-dried tomatoes (packed in oil)
- 4 cloves Garlic cloves
- 3 tbsp Extra-virgin olive oil
- 2 tbsp Unsalted butter
- 2 tbsp Lemon juice
- 1 tsp Lemon zest
- 0.5 tsp Crushed red pepper flakes
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley (chopped)
- 0.25 cup Grated Parmesan cheese
Instructions
Bring a large pot of salted water to a boil. Add the spaghettini and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
While the pasta cooks, prepare the asparagus by trimming off the tough ends and cutting the spears into 2-inch pieces.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the asparagus and a pinch of salt, cooking for 3-4 minutes until bright green and tender-crisp. Remove the asparagus from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter to the same skillet. Once melted, add the minced garlic and cook for 1 minute, stirring frequently, until fragrant.
Stir in the sun-dried tomatoes and crushed red pepper flakes, cooking for another 1-2 minutes.
Add the lump crab meat, cooked asparagus, lemon juice, and lemon zest to the skillet. Gently fold the ingredients together, being careful not to break up the crab meat too much. Cook for 2-3 minutes to warm through.
Add the cooked spaghettini to the skillet along with 1/4 cup of the reserved pasta water. Toss to combine, ensuring the pasta is well coated with the sauce. If needed, add more pasta water a few tablespoons at a time to loosen the sauce.
Season the pasta with salt and black pepper to taste. Sprinkle in the chopped parsley and toss again.
Divide the pasta among serving bowls and garnish each with a sprinkle of grated Parmesan cheese. Serve immediately and enjoy!
Nutrition Facts
Calories |
401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 900 mg | 39% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 4.7 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 680 mg | 14% | |
*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.
