Creamy Garlic Crab Pasta is your go-to when you want a dish that feels fancy but is super simple to pull off. With tender lump crab meat and a rich, garlic-infused cream sauce, this pasta is pure comfort with a gourmet twist. Best of all, it comes together in under 30 minutes—making it ideal for both weeknights and special occasions.
You can use fresh, frozen, or canned crab, which means it’s always within reach. The creamy sauce, made with heavy cream, Parmesan, and a splash of lemon juice, highlights the crab’s sweetness beautifully. Prefer a kick? Toss in some red pepper flakes.
Fun fact—crab has been a prized delicacy since ancient times, loved for its delicate texture and flavor. Now, we get to enjoy it in easy recipes like this one!
Serve it with fettuccine, linguine, or any pasta you love. Add garlic bread or a salad and you’ve got a restaurant-quality meal, right at home.
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: Boil salted water and cook pasta until al dente. Drain, reserving 1/4 cup of pasta water. Set aside.
2. Sauté aromatics: In a large skillet, melt butter with olive oil over medium heat. Add garlic and red pepper flakes (if using) and sauté for 1–2 minutes until fragrant.
3. Deglaze with wine: Lower heat and pour in white wine. Stir to deglaze, then let it simmer for 1–2 minutes until slightly reduced.
4. Make the sauce: Stir in cream and chicken stock. Simmer gently over medium-low, whisking until smooth and slightly thickened.
5. Add crab meat: Gently fold in crab meat and heat for 2–3 minutes to warm through without breaking it up.
6. Combine pasta and sauce: Toss cooked pasta into the skillet with reserved water, mixing until coated evenly.
7. Finish and serve: Add Parmesan and lemon juice, toss again, then taste and adjust seasoning. Garnish with parsley and serve warm.
Helpful Tips to Perfect This Recipe
- Use Quality Crab: Fresh or thawed frozen lump crab works best. Drain canned crab well to avoid watery sauce.
- Don’t Overcook Pasta: Keep it al dente—it’ll finish cooking in the sauce.
- Adjust Sauce Consistency: Too thick? Add pasta water. Too thin? Simmer longer. Always taste before serving.
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