Giada Crab Pasta Recipe
This crab pasta brings big coastal flavors without the fuss of a complicated sauce.Here’s my advice: use lump crab, not claw—it stays tender and blends better.Using just a splash of white wine and fresh lemon juice keeps the sauce bright and lets the crab shine.Tossing in red pepper flakes adds a little heat that pairs well with the natural sweetness of the crab.I like using a long pasta like linguine because it holds onto the sauce beautifully without getting weighed down.Garnish with a little extra parsley and a sprinkle of sea salt, and it’s ready to eat!
Servings: 4
Ingredients
- 12 oz. Fettuccine
- 1 lb. Crab Meat
- 1 cup Cherry Tomatoes
- 2 tbsp Olive Oil
- 1 cup Parmesan Cheese grated
- 4 tbsp Butter
- 1 cup Pasta Water reserved
- Salt to taste
- Pepper to taste
Instructions
- Bring a large pot of salted water to a boil.
- Add the fettuccine and cook for 8-10 minutes until it's just shy of al dente.
- Drain, reserving 1 cup of pasta water.
- Heat olive oil in a large skillet over medium-high heat.
- Add the cherry tomatoes and cook until they start to blister.
- Add the crab meat to the skillet.
- Stir gently for about 2 minutes until it's warmed through.
- Toss the cooked pasta into the skillet with the tomato and crab mixture.
- Add the butter, Parmesan cheese, and reserved pasta water.
- Stir until the butter melts and forms a silky sauce.
- Season with salt and pepper to taste.
- Stir everything gently and serve hot.