Crab Pasta with White Wine Sauce seems fancy yet is incredibly quick and easy. A lighter summery seafood pasta dish that is simple but full of flavor.
Crab Pasta with White Wine Sauce is one of my favorite Italian dishes to serve during the summer when crab is most abundant. I prefer using fresh crab claws and legs. However, you can absolutely make this recipe year-round and even substitute lump crab if you can’t find fresh. This Crab Pasta recipe is fine dining restaurant quality and perfect for dinner parties. But considering you can make it in 20 minutes, it’s also an easy weeknight dish. Fresh crab tossed with your pasta of choice in a buttery, white wine, lemon, garlic sauce. Yum.
Ingredients
Crab
I use fresh crab legs and claws for this Crab Pasta recipe. You can get them from specialty seafood stores or grocery stores with larger seafood counters. Simply call your local store ahead of time to see if they carry them. King Crab, Snow Crab, Blue Crab... any variety will do! Preparing fresh crab might seem intimidating to some, but it actually couldn’t be simpler. Since it’s already cooked, really all you’re doing is heating it up! You can do this separately by boiling or steaming, but I just do it directly in the white wine sauce.
Linguine
Linguine is the pasta I tend to use the most for this Crab Pasta recipe. I find long noodles work best with the white wine sauce. Angel hair, pappardelle, fettuccine, spaghetti, or tagliatelle are other great options. Or you can go one step further and make your own pasta from scratch! See my Homemade Pasta Recipe.
Butter
Butter is one of the base ingredients for the Crab Pasta’s white wine sauce. And you just must have some butter for fresh seafood.
White Wine
The white wine is the main base of this Crab Pasta sauce. You’ll want to use a dry, flavorful white wine like a Chardonnay with slight woody flavor notes, or Pinot Grigio. As I always say, use a wine you’d also drink as opposed to a cheaper alternative. It heavily influences the taste of the Crab Pasta, so if you wouldn’t drink it, you won’t want to eat a sauce made from it.
Garlic
Fresh garlic gives the white wine sauce a ton of flavor.
Lemon
Fresh lemon is a must for this white wine sauce. It gives it a vibrant, zesty kick. And lemon and seafood also pair incredibly well together.
Spices and Fresh Herbs
This Crab Pasta with White Wine Sauce doesn’t need a ton of added spices due to the flavors from the other ingredients. However, I like to add some salt, pepper, and red pepper flakes. If you don’t like spice, simply omit the red pepper flakes. I also toss in some fresh parsley, but that’s totally optional. Basil would also be tasty.
Fresh Parmesan
Optional, but I love to top my Crab Pasta with some fresh Parmesan. Grating your own is the way to go.
Crab Pasta with White Wine Sauce Instructions
Bring a large pot of salted water to boil. Prepare pasta according to package directions. Meanwhile, heat butter in a large skillet over medium heat. Once melted, add garlic and sauté for about a minute. Next, stir in red pepper flakes and cook about 30 more seconds. Pour in white wine and deglaze pan. Add crab legs and claws and bring to slight simmer. Turn down heat, cover, and simmer for a few minutes.
Alternative Method
If you’d prefer to cook the crab separately and then add it to your white wine lemon sauce, then I recommend boiling in a large pot of water for 4-5 minutes.
Uncover, add lemon, salt, and pepper. Lightly simmer for a couple more minutes. When pasta is done, drain but don’t rinse. Toss with crab and white wine sauce. Then top Crab Pasta with fresh Parsley and Parmesan if desired.
Serve with...
I like to serve Crab Pasta with White Wine Sauce in a large serving platter for guests to serve themselves along with Crab Crackers. This dish is filling so you don’t need much to go with it, however an Italian salad like this Panzanella Salad would be delicious. And of course, garlic bread!
FAQs
Do I have to use fresh crab for this Crab Pasta recipe?
While it’s my preferred method for this recipe, absolutely not! Lump crab works great and is typically easier to find and more cost effective. Lump crab will include smaller, broken pieces of jumbo lump crab as well as darker claw meat pieces. It’s typically in a can or container in the refrigerated section near the seafood counter. This is the same crab I use for my crab cakes.
Can I remove the fresh crab from the legs/claws?
Definitely! Depending on who you’re serving, especially children, it might be easier to crack the claws/legs and remove the crab to mix into the Crab Pasta ahead of time. Or serve this dish with crackers for your family or guests to use. You can find them at pretty much any grocery store, and they’re inexpensive. But here’s some from Amazon.
Can I make this recipe without white wine?
While white wine if a base of the sauce for this Crab Pasta recipe, I completely understand if you don’t have it on hand or would rather use something else. Substituting seafood broth or chicken broth will give it a pretty similar flavor.
Can I substitute imitation crab for this recipe?
If you like imitation crab, then feel free. I personally do not think it remotely resembles real crab though. It’s actually made up of various kinds of white fish and will give this Crab Pasta recipe a completely different taste. But if you like it, go for it!
Can I use a different type of seafood for this pasta?
While this recipe is called Crab Pasta, you can use lobster, shrimp, or scallops instead of crab. Or add them in addition to the crab! You can also add vegetables like cherry tomatoes, zucchini, or corn to this recipe.
Can I make this ahead of time or reheat later?
I’d recommend making this dish right before serving. It’s best when fresh but you can refrigerate for a couple days. I’d just recommend storing the whole crab legs/claws separate from the rest of the pasta. I wouldn’t recommend freezing leftovers.
If you liked this Crab Pasta recipe you might also like…
Crab Pasta in White Wine Sauce
Ingredients
- 16 oz linguine
- 2 tablespoon butter
- 4-5 cloves garlic minced
- ½ teaspoon red pepper flakes adjust or omit due to preference
- 2 lb crab legs and claws
- ½ cup dry white wine
- 1 lemon half juiced, half sliced in rounds
- salt and pepper to taste
- fresh parsley optional
- fresh Parmesan optional
Instructions
- Prepare pasta according to package directions. Drain, don't rinse.
- Meanwhile heat butter in large skillet over medium heat.
- Add garlic once melted and saute for about one minute.
- Add red pepper flakes and saute 30 seconds.
- Next pour in white wine and deglaze pan.
- Add crab legs and claws. Bring to slight simmer then turn down heat, cover, and simmer for about 3-4 minutes.
- Uncover, add salt and pepper. Cook for a couple more minutes.
- Toss with pasta. Add more butter if desired. Top with fresh parsley and Parmesan if desired.
Notes
- Lump crab can be used instead of fresh.
- Any type of fresh crab is fine.
- Crab can also be removed from legs/claws prior to serving.
- Don't recommend imitation crab.
- Seafood broth or chicken broth can replace white wine if needed.
Melissa
I've made this so many times. It's always a hit. Easy yet decadent.
Jon
This was so simple yet good. I upped the red pepper flakes for more spice. Will make again.