My shortcut tomato cream crab pasta that will WOW anyone and is truly such a treat.
If you get pre-peeled crab and store-bought fresh pasta, this dish can come together in less than 20 minutes. You can also make this a date night dish and make the pasta from scratch while you enjoy a glass of wine with you special someone.
The sauce is so so delicious, I can’t wait for you all to share this with your loved ones.
Chef tips:
Check your crab: Always pick through the crab meat before you start cooking. Even the best pre-packaged crab can have stray shell bits, and removing them ensures you get a smooth bite every time.
Salting the pasta water: A good rule of thumb is to make the water taste like the sea, which gives the pasta a subtle flavor that complements the sauce. Go for about 1 teaspoon of kosher salt per quart of water, or more if you’re cooking a lot of pasta.
Timing the sauce and pasta: This is a quick-cooking dish, so keep an eye on both the pasta and sauce. If the pasta is taking longer than expected, turn off the heat under the sauce to prevent it from reducing too much.
Use the Heavy cream!: I don’t call for heavy cream much, but adding cream in this recipe after the marinara gives the sauce a smoother, richer texture. Let it simmer gently to avoid curdling and get a nice consistency.
Finishing in the sauce: Cooking the pasta directly in the sauce lets the noodles absorb some of that rich flavor. Add the reserved pasta water a bit at a time—this starchy water will help thicken the sauce and make it cling to the noodles perfectly.
Taste and adjust: Before serving, taste the sauce for seasoning. A pinch of salt or a grind of black pepper at the end can make all the difference.
Chives and olive oil finish: For garnish, add the chives at the last minute to keep their color and fresh flavor. A drizzle of good olive oil on top also enhances richness and adds a nice shine.
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Recipe:
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Easy Tomato Cream Crab Pasta
- Total Time: 30 min
- Yield: 2 1x
Ingredients
- 2 tablespoons butter
- 8 ounces crab meat (preferably fresh)
- 2 cloves garlic (minced)
- 1 cup Rao’s marinara sauce (Rao’s is a brand that is just as good as homemade)
- 1/4 cup heavy cream
- 1/2 cup pasta water
- 12 ounces fresh pasta (I like to use tagliatelle or linguine)
- 1/4 cup chives (chopped, for garnish)
- Pinch red pepper flake
- Olive oil (for garnish)
Instructions
- Gently pick through the crab meat to check for shells or other hard pieces. Set aside in the refrigerator until ready to use.
- Prep the ingredients by mincing the garlic and chopping the chives.
- Bring a pot of water to a boil and salt the water, so it’s as salty as the sea.
- In another medium-sized skillet, heat 2 tablespoons of butter on medium-high heat. Once melted, add the marinara sauce. Let it cook for 2 minutes, then add the minced garlic and a pinch of red pepper flakes. Let cook for 30 seconds, or until fragrant, then add the heavy cream.
- At this point, add the fresh pasta to the boiling water. Cook until al dente, as you’ll finish the pasta in the sauce. If using dried pasta, it will take longer to cook, so you may need to turn off the sauce heat until the pasta is ready. Reserve 1/2 cup of pasta water.
- Finish the sauce by adding the reserved pasta water, crab, and another pinch of kosher salt and black pepper. When the pasta is done, add it directly from the pot to the sauce. Turn the heat to medium-high and mix the pasta with the sauce, combining everything well. Taste, adjust seasoning as needed, and cook until the sauce is bubbly and reduced, coating the noodles (about 30-60 seconds). Plate, top with additional chopped chives, a drizzle of olive oil, and enjoy immediately!
- Prep Time: 30 min
- Category: comfort
- Method: stovetop
- Cuisine: italian
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