Creamy Garlic Crab Pasta

Creamy Garlic Crab Pasta: A Luxurious Seafood Delight

If you’re searching for an elegant yet simple dish to impress your family or guests, look no further than Creamy Garlic Crab Pasta. This recipe combines the rich flavors of tender lump crab meat with a silky garlic-infused cream sauce, making it a standout choice for seafood lovers. Not only is it delicious, but it’s also surprisingly easy to prepare, even for beginner cooks.

To begin, this dish allows for fresh, frozen, or canned lump crab meat, offering a flavorful and versatile choice. The creamy garlic sauce, enriched with heavy cream and Parmesan cheese, perfectly complements the natural sweetness of the crab. Plus, a touch of lemon juice adds just the right amount of brightness to balance the dish. Whether you’re hosting a dinner party or treating yourself to a cozy night in, this recipe is guaranteed to elevate your meal to restaurant-quality status.

Furthermore, one of the best aspects of Creamy Garlic Crab Pasta is its flexibility. While the recipe calls for fettuccine or linguine, you can easily swap in your favorite pasta shape. Additionally, a sprinkle of red pepper flakes can be added for those who enjoy a little heat. Because the sauce is so versatile, it pairs well with crusty garlic bread or a fresh garden salad, rounding out the meal beautifully.

So, why wait? Whether you’re a seafood enthusiast or simply looking for a way to elevate your weeknight dinner, this creamy crab pasta is the perfect solution. Not only does it deliver incredible flavor, but it also comes together in just under 30 minutes. With a recipe this indulgent and easy, you’ll find yourself making it again and again. Dive into this culinary treat today and experience the magic of Creamy Garlic Crab Pasta!

INGREDIENTS

8 oz fettuccine or linguine
2 tbsp unsalted butter
2 tbsp olive oil
3 garlic cloves, minced
1/4 tsp red pepper flakes (optional)
1/4 cup dry white wine
1 cup heavy cream
1/2 cup low-sodium chicken stock
1/2 tsp salt
1/4 tsp black pepper
8 oz lump crab meat (fresh, frozen, or canned, fully cooked, and drained)
1/4 cup grated Parmesan cheese
1 tbsp lemon juice
1 tbsp fresh parsley, chopped

INSTRUCTIONS

1. Cook the pasta: To begin, bring a large pot of salted water to a boil. Then, cook the fettuccine or linguine according to package instructions until al dente. Once the pasta is ready, drain it, reserving 1/4 cup of the cooking water, and set it aside.
2. Sauté aromatics: Next, heat butter and olive oil in a large skillet over medium heat. When the butter has melted, add the minced garlic and red pepper flakes (if using). While stirring frequently, cook for 1–2 minutes until the mixture becomes fragrant.
3. Deglaze with wine: Reduce the heat to medium-low before carefully pouring in the white wine. Stir continuously to deglaze the pan, ensuring the wine combines evenly with the ingredients. Let it simmer gently for 1–2 minutes until it reduces slightly, keeping the heat controlled to make the process smooth.
4. Make the sauce: Following this, stir in the heavy cream and chicken stock, whisking until the mixture is smooth. Keep the heat at medium-low, or increase to medium if needed, to bring the sauce to a gentle simmer. Stir occasionally to prevent sticking or scorching, and let it cook until slightly thickened.
5. Add crab meat: Once the sauce has thickened slightly, gently fold in the lump crab meat, being careful to keep the meat intact. Let it heat through for 2–3 minutes so the flavors meld together.
6. Combine pasta and sauce: Now, add the drained pasta to the skillet along with the reserved cooking water. Carefully toss the pasta to coat it evenly in the creamy sauce.
7. Finish with cheese and lemon: Afterward, sprinkle in the Parmesan cheese and drizzle with lemon juice. Then, toss everything lightly to blend the flavors thoroughly. At this stage, taste the dish and adjust the seasoning if necessary.
8. Garnish and serve: Finally, remove the skillet from heat. For the perfect finishing touch, garnish the dish with freshly chopped parsley. Serve immediately while it’s still warm and delicious.

Helpful Tips to Perfect This Recipe

• Choose High-Quality Crab Meat: For the best flavor and texture, fresh or frozen lump crab meat (fully cooked) is highly recommended. If you’re using canned crab meat, make sure to drain it thoroughly to avoid excess liquid in the sauce. Properly thaw frozen crab meat before use to ensure it blends seamlessly into the dish.
• Don’t Overcook the Pasta: Cook the fettuccine or linguine until it’s al dente, as it will continue to cook slightly when tossed with the hot sauce. Overcooked pasta can become mushy and won’t hold the creamy crab sauce as well.
• Balance the Sauce Consistency: If the sauce seems too thick, add a splash of the reserved pasta water to loosen it. Alternatively, if the sauce feels too thin, let it simmer for a few more minutes to thicken. Always taste and adjust the seasoning at the end for the perfect balance.