Description
This Crab Pasta recipe combines delicate lump crabmeat with a flavorful sauce of cherry tomatoes, white wine, garlic, shallots, and fresh herbs. Cooked with linguine pasta and finished with butter and lemon zest, it offers a perfect balance of fresh and rich flavors for a delightful Italian seafood dinner ready in just 25 minutes.
Ingredients
Pasta and Seasoning
- 12 ounces Dry Pasta (linguine, spaghetti, bucatini, or fettuccine)
- Kosher Salt & Ground Black Pepper, to taste
Sauce
- 4 tablespoons Unsalted Butter, divided
- 2 large Shallots, finely chopped (about 1 heaping cup)
- 2 cloves Garlic, thinly sliced
- 1 ¼ teaspoons Italian Seasoning
- ½ to 1 teaspoon Crushed Red Pepper Flakes, to taste
- 1 cup Dry White Wine (Chardonnay, Pinot Blanc, Pinot Gris, or Sauvignon Blanc recommended)
- 2 pints Cherry Tomatoes, halved (about 20-22 ounces)
- 1 pound Lump Crabmeat, drained and picked over for shells
- 1/3 to ½ cup Fresh Basil, thinly sliced (julienne), to taste
- 2 tablespoons Fresh Chives, thinly sliced
- 1 medium Lemon, zest (about 2 teaspoons), plus wedges for serving
Optional Garnishes
- Freshly Grated Parmesan
- Lemon Wedges
Instructions
- Cook Pasta: Add 3 ½ to 4 quarts (14-16 cups) of water to a large pot and bring to a boil. Season the boiling water with 1 ½ tablespoons kosher salt and stir. Add the pasta and cook, stirring occasionally, until about 1 minute shy of al dente according to package directions. Reserve 1 cup of pasta cooking water, then drain the pasta.
- Sauté Shallots and Aromatics: Meanwhile, heat 2 tablespoons butter in a large high-sided sauté pan over medium heat. When the butter melts, add finely chopped shallots and sliced garlic. Cook, stirring often, until softened (about 2-3 minutes). Add Italian seasoning, crushed red pepper flakes, and a pinch of salt and black pepper; cook for about 1 minute until fragrant.
- Add White Wine and Tomatoes: Pour in the white wine followed by the halved cherry tomatoes. Season with a generous pinch of black pepper and stir to combine. Bring to a simmer, then reduce the heat to maintain a low simmer. Let the mixture cook, stirring often, until the wine is reduced by half and the tomatoes are soft and juicy, about 6-8 minutes.
- Add Remaining Butter: Stir in the remaining 2 tablespoons of butter, whisking gently until fully melted and combined into a smooth sauce.
- Add Crab Meat: Fold in the lump crabmeat gently, cooking just until heated through (about 1 minute). Be careful not to overcook to prevent the crab from becoming rubbery, as it is already cooked.
- Add Pasta and Cooking Liquid: Add the drained pasta along with ¼ cup of the reserved pasta water to the pan. Toss constantly, adding more pasta water as needed, until the sauce thickens and evenly coats the pasta, about 1-2 minutes.
- Garnish & Serve: Remove from heat and top with fresh basil, chives, and lemon zest. Toss gently to combine. Taste and adjust seasoning with salt and pepper. Serve warm with lemon wedges and optional freshly grated Parmesan on the side. Enjoy your flavorful Crab Pasta!
Notes
- Wine: Use a white wine that you enjoy drinking. Chardonnay, Pinot Blanc, Pinot Gris, or Sauvignon Blanc are excellent choices.
- Crabmeat: Lump crabmeat is preferred for texture and taste, but any grade of crabmeat can be used. Always remove any shells before cooking.
- Scaling the Recipe: You can easily scale the recipe up or down using the servings slider in the recipe card.
- Questions & Support: If you have any doubts or need clarification, feel free to ask in the comments section where help is available.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Entree
- Method: Stovetop
- Cuisine: Italian
