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20-Minute Spicy Crab Pasta Recipe

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4 from 39 reviews

This 20-Minute Spicy Crab Pasta is a quick and flavorful seafood pasta dish featuring tender lump crab meat, aromatic garlic and anchovy sauce, a hint of heat from red pepper flakes, bright lemon zest, fresh herbs, and a creamy Parmesan sauce. Perfect for a sophisticated yet simple weeknight dinner.

Ingredients

Pasta

  • 1 lb tagliatelle (or other long pasta)
  • 1 Tbsp kosher salt (for pasta water)

Sauce

  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp unsalted butter
  • 3 medium cloves garlic, finely chopped
  • 2 anchovy filets, drained
  • 1 tsp red pepper flakes
  • 1 lb lump crab meat, picked through for shells
  • ⅓ cup dry white wine
  • 1 tsp kosher salt
  • juice and zest from 1 lemon
  • ¼ cup fresh parsley, chopped (plus more for serving)
  • ¼ cup fresh dill, chopped
  • 1 heaping Tbsp capers, drained
  • ¼ cup Parmesan, grated (plus more for serving)
  • ¼-½ cup heavy cream
  • Freshly ground black pepper, to taste

Instructions

  1. Cook the pasta: Bring a large pot of water to a boil, add about 1 tablespoon of kosher salt, then add the tagliatelle. Cook according to package instructions until al dente. Reserve about ½ cup of the pasta water before draining the pasta. Set pasta aside.
  2. Prepare the sauce base: Heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter in a large skillet over medium-high heat. When hot, add the finely chopped garlic, anchovy filets, and red pepper flakes. Use a wooden spoon to break down the anchovies so they melt into the sauce, cooking for about 2-3 minutes until fragrant.
  3. Add crab and deglaze: Add the lump crab meat to the pan and cook just until heated through, about 1 minute. Pour in ⅓ cup of dry white wine to deglaze the pan, scraping up any browned bits. Season with 1 teaspoon kosher salt and cook for another minute to reduce slightly.
  4. Combine pasta and herbs: Add the drained pasta back into the skillet along with lemon juice, lemon zest, chopped parsley, chopped dill, capers, and grated Parmesan. Stir everything together to combine evenly.
  5. Finish with cream and seasoning: Pour in about ¼ cup of reserved pasta water and ¼ cup heavy cream, tossing gently to coat the pasta with a creamy sauce. Adjust the consistency by adding more pasta water or cream if desired. Taste and adjust seasoning with freshly ground black pepper and additional salt if needed.
  6. Serve: Garnish with extra chopped parsley and grated Parmesan, then serve immediately while warm.

Notes

  • Be sure to pick through the crab meat carefully to avoid any shell pieces.
  • Use dry white wine like Sauvignon Blanc or Pinot Grigio for deglazing to add brightness without sweetness.
  • If you prefer less heat, reduce the red pepper flakes to ½ teaspoon.
  • This recipe works well with other long pasta types such as linguine or fettuccine.
  • Reserve pasta water is key for adjusting the cream sauce consistency and helping it cling to pasta.
  • Fresh herbs like parsley and dill brighten the dish—don't skip them.

Find it online: https://recipethrive.com/20-minute-spicy-crab-pasta-recipe/