Crab Pasta in White Wine Sauce
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.
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
Note: 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.
Substitutions:
- 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.