Description
Crab pasta is one of my all time favorite foods. This version with cream, lemon, shallot, garlic, and chives is decadent and perfect for a special evening.
Ingredients
Units
Scale
- 12 ounces fresh pasta (tagliatelle or linguine is recommended)
- 8 ounces fresh crab meat
- 1/2 cup heavy cream
- 1/2 lemon juiced
- 1/4 cup chives, chopped
- 3 cloves garlic, minced
- 1 shallot, minced
- 2 tablespoons butter
- 1/2 cup reserved pasta water
- Kosher salt and black pepper, to taste
- Pinch red pepper flakes
Instructions
- Prep the ingredients: mince the shallot and garlic, and chop the chives.
- Bring a pot of water to a boil, then salt the water generously (it should taste like the sea).
- In a medium skillet, heat 2 tablespoons of butter on medium-high heat. Once melted, add the minced shallot and a pinch of salt. Let it cook for 2 minutes, then add the minced garlic and red pepper flake. Cook for another 30 seconds, or until fragrant, then add the heavy cream.
- Add the fresh pasta to the boiling water. Cook until al dente, as the pasta will finish cooking in the sauce. If using dried pasta, it will take longer to cook, and you may need to turn off the heat on your sauce and wait for the pasta to finish.
- Once the cream sauce is ready, add half of the chives, lemon juice, kosher salt, and black pepper. Reserve 1/2 cup of pasta water, and lower the heat of the sauce.
- When the pasta is finished cooking, add it directly from the pot to the sauce along with the crab meat. Turn the heat back to medium-high and mix the pasta with the sauce. Add a pinch of kosher salt and half of the pasta water. If the sauce looks a bit dry, add more pasta water to get the desired consistency.
- Taste and adjust seasoning as needed. Plate the pasta and top with more chopped chives, a drizzle of olive oil, and enjoy immediately!
- Prep Time: 30 min
- Category: comfort
- Method: stovetop
- Cuisine: italian