Creamy Crab Meat Pasta with Chili and Lemon
Serves 4
15 mins prep
15 mins cook
30 mins total
Italian coastal vibes! This crab pasta is what make when I’m craving something that feels effortless, but still a little fancy. The olive oil-based sauce is light, lemony with just a touch of cream, and it's full of sweet crab meat and a hit of red pepper. It all comes together in the time it takes to cook the spaghetti.
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Put the crab meat in a large bowl. Add 2 tablespoons of the olive oil, 1 tablespoon of the lemon zest, a big pinch of salt, and freshly ground pepper to taste. Stir together to combine. Tip: You can let this mixture marinate while you chop and prep the other ingredients.
Bring a large pot of water to a boil and season generously with salt. Add the pasta and cook until al dente, about 10 minutes or according to the package directions. Don't be afraid to taste a few tester strands! Scoop out about 1 cup of the starchy cooking water before draining.
Meanwhile, place a large (12-inch) skillet over medium heat. Add the remaining 2 tablespoons olive oil, the chopped shallot and ½ teaspoon salt. Cook 2-3 minutes, until the shallot is softened and looks translucent. Stir in the garlic and red pepper and cook until the garlic smells fragrant.
Add the crabmeat mixture to the skillet along with ½ cup of the pasta water. Adjust the heat to medium-high, just until the liquid bubbles, then reduce to low heat. Keep in mind that you don't want to "cook" the crab, just warm it up.
Still over low heat, add the drained pasta to the skillet and pour in the cream. Toss the pasta with the crab sauce, using a pair of tongs or two large spoons. You can drizzle a little more of the pasta water if you think the sauce looks too dry.
Remove the pan from the heat. Add the remaining tablespoon of lemon juice and the chopped parsley. Taste the pasta and season with more salt, lemon or red pepper to your taste. Toss together again and serve immediately.
