Crab Pasta
- koneal523
- Jun 5
- 1 min read
Ingredients
8 ounces linguine or spaghetti
2 tablespoons butter
2 cloves garlic, minced
1⁄4 cup dry white wine
1⁄2 lemon, juiced
8 ounces lump crabmeat, picked over for shells
salt and pepper to taste
1⁄3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1⁄4 teaspoon red pepper flakes (optional)
Cook the pasta in a large pot of salted boiling water until al dente, according to package directions. Reserve 1/2 cup of the pasta cooking water before draining.
While the pasta cooks, melt the butter in a large skillet over medium-low heat. Add the garlic and sauté until fragrant, about 1 minute, being careful not to brown it.
Pour in the white wine and lemon juice. Increase the heat to medium and simmer until the liquid is reduced by about half. 2-3 minutes.
Gently stir in the crabmeat to warm through. Season with salt and pepper to taste.
Add the drained pasta directly to the skillet along with the Parmesan cheese. Toss well to coat, adding some of the reserved pasta water if needed to loosen the sauce.
Sprinkle with the parsley and red pepper flakes, if using. Serve immediately with extra Parmesan on the side. Enjoy!
Prep Time: 5 min Cook Time: 15 min
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