Crab Pasta Recipe
This simple yet flavorful Crab Pasta recipe combines tender crab meat with garlic, lemon, and fresh herbs tossed in a buttery wine sauce that comes together in 20 minutes!
Servings: 4 servings
Calories: 390kcal
Ingredients
- 1/2 lb spaghetti
- 3 Tbsp butter
- 2 cloves garlic minced
- 1/3 cup dry white wine
- 1 Tbsp lemon juice
- 1 cup crab meat* ready-to-eat
- 1/2 cup parmesan cheese shredded
- salt and pepper to taste
- 2 Tbsp chopped parsley optional garnish
- lemon slices optional garnish
- parmesan cheese optional garnish
Instructions
- In a large pot, bring water to a boil and cook the spaghetti to according to the package directions. Then drain the pasta and set aside.
- Five minutes before the pasta is ready, set a large pan over medium-low heat and melt the butter.
- Next, add in the garlic, white wine, and lemon juice, turn the heat to medium and let it reduce for 2 minutes.
- Then, turn the heat to low and stir in the crab meat along with ½ cup pasta water, the cooked spaghetti, and the freshly shredded parmesan cheese until everything has combined.
- Finally, plate and garnish with a lemon slice, freshly cracked black pepper, additional parmesan cheese, and fresh parsley, and enjoy!
Video
Notes
*For the crab meat I would recommend snow crab, lump crab, or even imitation crab meat.
You can store any leftovers of this crab pasta recipe in an airtight container in your fridge for up to 3 days.
You can freeze this crab pasta in an airtight container or freezer bag in your freezer for up to 3 months.
Nutrition
Serving: 1serving | Calories: 390kcal | Carbohydrates: 44g | Protein: 20g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 625mg | Potassium: 261mg | Fiber: 2g | Sugar: 2g | Vitamin A: 539IU | Vitamin C: 8mg | Calcium: 189mg | Iron: 1mg
