Crab Pasta
Crab pasta is an amazing meal combining succulent chunks of fresh crabmeat in a creamy sauce made with white wine, garlic fresh herbs, pine nuts then tossed with your choice of pasta.
Servings: 4 Servings
Ingredients
- 8 ounces dry pasta
- ¼ cup pine nuts
- 3 tablespoons olive oil divided
- 1 large shallot chopped
- 2 garlic cloves
- 1 cup dry white wine
- 1 cup heavy cream
- ¼ cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon Old Bay seasoning
- 2 whole cooked Dungeness crabs meat removed and picked through
- 2 tablespoons bottled capers rinsed and drained
- 3 tablespoons fresh thyme leaves
- Freshly ground black pepper
- Lemon wedges for garnish
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil and cook the pasta to al dente stage, according to manufacturers’ directions. (Most types of pasta will require between 8 to 12 minutes).
- Drain the cooked pasta, reserving ½ cup of the pasta water. Return the pasta to the pot, add 1 tablespoon of the olive oil, and toss, coating the pasta lightly with the oil. Cover the pot and set aside to keep warm.
- While the pasta is cooking, add the pine nuts to a large skillet and heat over medium heat. Stir occasionally until lightly browned and fragrant. Transfer the toasted pine nuts to a small dish and reserve until needed.
Prepare the Sauce:
- In a large skillet heat the remaining olive oil over medium heat and add the shallots and garlic. Sauté for 2 minutes, until soft, then add the white wine and cook for 1 minute to burn off the alcohol.
- Add the lemon juice and lemon zest, then pour in the cream, stirring until blended. Increase the heat to medium-high. When the sauce comes to a gentle boil, reduce the heat to low and simmer for 5-8 minutes until the sauce has slightly thickened.
- Add Old Bay seasoning, the crab meat, pasta, ¼ cup of the pasta water, pine nuts, capers, thyme leaves, and a few grindings of black pepper. Toss to coat the pasta, adding additional pasta water if needed.
- Serve immediately, dividing equally into four warm pasta bowls. Garnish each serving with lemon wedges and thyme sprigs.
Notes
- You can use any shape of pasta for this recipe.
- Before you cook the pasta, make sure you salt the water very well. Bring the water to a boil before adding the pasta.
- This crab pasta is also delicious with grated Parmesan cheese on each serving.
- For a bit of spice, add a pinch of red pepper flakes.
Nutrition
Serving: 1 | Calories: 645kcal | Carbohydrates: 29g | Protein: 29g | Fat: 42g | Saturated Fat: 17g | Polyunsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 540mg | Fiber: 3g | Sugar: 5g
