Description
Unlock the secret to perfectly juicy crab pasta! This recipe guides you through creating a restaurant-quality dish at home, with tips for maximum flavor and a creamy texture. Enjoy the best crab pasta recipe you’ve ever tasted!
Ingredients
Scale
- 1 pound linguine pasta
- 1 pound fresh crab meat, lump or claw meat
- 4 cloves garlic, minced
- 1/2 cup olive oil
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup dry white wine (optional)
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper to taste
- Lemon wedges for serving
Instructions
- Cook the linguine pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Pour in crushed tomatoes and white wine (if using). Add red pepper flakes, salt, and black pepper. Simmer for 15-20 minutes, allowing the sauce to thicken.
- Gently fold in fresh crab meat and cooked pasta into the sauce. Toss to coat, adding reserved pasta water if needed. Cook for 2-3 minutes until crab is heated through.
- Serve immediately, garnished with fresh parsley and lemon wedges.
Notes
- Use fresh, high-quality crab meat for the best flavor.
- Don’t overcook the crab; add it towards the end to gently heat through.
- Reserve pasta water to emulsify the sauce and create a creamy texture.
- Add a splash of lemon juice at the end to brighten the flavors.
- Fresh herbs like parsley, basil, or chives add a burst of freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 550 Kcal
- Sugar: 8g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg
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