Crab Pasta is light and flavorful, perfect for the warm weather. Made with real lump crab meat then tossed together with tender pasta, sweet shallots, and a white wine butter sauce. A splash of lemon and you’ll think you’re dining right on the beach!
Crab Pasta
Something about summer just screams seafood no matter what part of the country you’re in. Miles or states away from a beach or body of water and when that warm weather hits, the seafood craving comes with it. Lobster, shrimp, and of course crab! This crab pasta is so light and flavorful you just might be able to pretend you’re on a balcony overlooking the ocean instead of at your dining room table. Real crab meat and linguine pasta are tossed in white wine butter lemon sauce that feels fresh and indulgent without feeling heavy. Add in some sweet shallots, savory garlic, and cajun seasoning and you’ve got a beautiful summery dinner that’s quick and easy for any day of the week!
For more summery seafood recipes check out this creamy Crab Dip appetizer, my amazing Crab Salad perfect for sandwiches, or this soul warming Creamy Crab Soup!
What is lump crab meat?
Lump crab is a mix of broken pieces of jumbo crab meat and special grade crab meat. Lump crab meat has a firmer texture to it and a great taste making it perfect for pasta dishes like this or in salads, dips, and of course crab cakes. Slightly more expensive than imitation crab but the flavor payout is totally worth it!
How To Make Crab Pasta
- Boil. In a large pot, boil the linguine according to package directions but stop when it reaches an al dente texture. Reserve about a cup and a half of pasta water then drain the rest and set the pasta aside.
- Saute. In a large skillet, melt the butter and add the shallots. Saute until softened then add in the garlic and continue cooking for another minute.
- Combine. Pour in the white wine along with the lemon juice. Sprinkle in the cajun seasoning and red pepper flakes. Stir until combined.
- Toss. Let the sauce come to a simmer. Add the reserved pasta water, linguine, and crab meat. Gently toss until the crab meat has warmed through. Taste and adjust seasoning if needed.
Storing Crab Pasta
Leftover crab pasta can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave until warmed through.
Ingredients Notes for Crab Pasta
- Pasta – Linguine is the perfect pasta shape for this dish. However you could swap for angel hair, spaghetti, or even fettucini.
- Butter – I like to use salted butter in this recipe, but use what you have on hand. You may want to add a pinch of salt to the pasta in the end.
- Shallots – Definitely opt for shallots over onions in this recipe. Their slightly sweeter, mild flavor works well with the rest of the flavor profile in the pasta!
- Garlic – Finely mince 3 cloves. You can also use a garlic press to save time.
- White Wine – Use whatever you prefer, although I do recommend something on the drier side that isn’t too sweet.
- Lemon – It’s tempting to use bottled lemon juice, but trust me, fresh is so much better! A squeeze of fresh lemon juice on any seafood dish will make it even better!
- Cajun Seasoning – You can’t go wrong with a cajun and crab combo!
- Red Pepper Flakes – For a dash of heat. The red pepper pairs wonderfully with the Cajun seasoning and the lemon butter sauce.
- Lump Crab Meat – While you could use imitation crab, I recommend against it. Lump crab meat has a much better flavor and texture and holds up better in the pasta. You can generally find it along with the rest of the seafood in pouches or a glass jar depending on the brand.
Enjoy!
~Nichole
Crab Pasta
Ingredients
- 1 Pound Linguine Pasta
- 1 Stick Salted Butter
- 2 Shallots diced
- 3 Cloves Garlic minced
- 1 Cup White Wine
- 1 Lemon Juiced
- 1 1/2 teaspoons Cajun Seasoning
- 1/2 teaspoon Red Pepper Flakes
- 1 Pound Lump Crab Meat
Instructions
- Cook the linguine in a large pot of salted boiling water until al dente, then reserve 1 1/2 cups of the pasta water and drain the pasta.
- Melt the butter in a large skillet over medium heat.
- Add the shallots and sauté until softened.
- Stir in the garlic and cook for about 1 minute until fragrant.
- Pour in the white wine, lemon juice, Cajun seasoning, and red pepper flakes, stirring to combine.
- Let it come to a simmer, then add the reserved pasta water, pasta, and crab meat and toss gently until warm through, then add salt if needed.
- Serve with lemon wedges, crushed red pepper flakes, and freshly minced parsley for garnish if desired.
