This Garlic Lemon Bucatini with Crab is a bright, flavorful seafood pasta that comes together in just 20 minutes, making it perfect for weeknight dinners.
Packed with lean protein from crab, heart-healthy fats from butter, and fiber-rich pasta, it’s both satisfying and nutritious.
The zesty lemon and aromatic garlic elevate every bite, offering a light yet indulgent meal option.
Lemon Crab Bucatini
Equipment
- 1 large pot (for boiling pasta)
- 1 large skillet or sauté pan
- 1 wooden spoon or spatula
- 1 fine grater (for Parmesan and lemon zest)
- 1 knife and cutting board
Ingredients
- ½ pound bucatini pasta
- 4 tablespoons unsalted butter
- 1 shallot finely minced
- 2 garlic cloves minced
- ½ teaspoon red pepper flakes
- ½ cup dry white wine
- Zest and juice of 1 lemon
- 1 cup cooked crab meat
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons chopped chives
- Fresh basil for garnish
- Salt and black pepper to taste
Instructions
- Prepare the Pasta: Bring a large pot of water to a rolling boil and generously salt it. Add ½ pound of bucatini pasta and cook according to package instructions, usually 9–11 minutes, stirring occasionally to prevent sticking. Reserve ½ cup of pasta water before draining, as it will help adjust the sauce consistency later.
- Sauté the Aromatics: While the pasta cooks, place a large sauté pan over low heat and melt 4 tablespoons of unsalted butter. Add 1 finely minced shallot and sauté for 1 minute over very low heat until it releases its natural sweetness. Add 2 minced garlic cloves and ½ teaspoon red pepper flakes, cooking for 30 seconds until fragrant, being careful not to burn the garlic.
- Deglaze and Add Citrus: Pour ½ cup of dry white wine into the pan to deglaze, scraping up any flavorful bits from the bottom. Add the zest and juice of 1 lemon and increase the heat to medium. Let the mixture reduce for 2–3 minutes until slightly thickened and aromatic.
- Incorporate the Crab: Gently fold in 1 cup of ready-to-eat crab meat, stirring carefully to avoid breaking it up. Remove the pan from heat immediately to prevent overcooking the crab, preserving its tender texture.
- Combine Pasta and Sauce: Transfer the drained pasta to the pan with the crab mixture. Toss gently to coat evenly. Add half of the reserved pasta water and ½ cup freshly grated Parmesan cheese. Stir over low heat until the cheese melts and forms a silky sauce that clings to the pasta. Add a splash more pasta water if needed to achieve a light, loose coating.
- Season and Garnish: Taste and season with salt and freshly ground black pepper. Sprinkle 2 tablespoons of chopped chives over the pasta and garnish with fresh basil leaves. Serve immediately to enjoy the best texture and flavor.
- Serve and Enjoy: Plate the pasta on shallow bowls or plates. For extra indulgence, add a drizzle of high-quality olive oil or a few extra Parmesan shavings. Pair with a fresh salad or crusty bread to soak up the sauce, and enjoy a flavorful, restaurant-quality meal in under 20 minutes.
Notes
- Always use high-quality crab meat for the best flavor; lump or backfin crab works perfectly.
- Bucatini is ideal because its hollow shape holds the sauce beautifully, but spaghetti or linguine are fine substitutes.
- When sautéing garlic and shallots, keep the heat low to prevent burning and bitterness.
- Reserve some pasta water before draining; it helps loosen the sauce and bind it to the pasta evenly.
- Taste and adjust salt gradually, especially if using Parmesan cheese, as it adds natural saltiness.
- For a lighter version, you can substitute half the butter with olive oil without losing flavor.
Chef’s Secrets: Insider Cooking Techniques Revealed
To elevate this pasta, focus on layering flavors carefully.
Begin by gently melting butter and cooking shallots over very low heat to extract their natural sweetness.
Adding garlic and red pepper flakes at the right moment ensures fragrance without bitterness.
Reducing the wine and lemon juice before adding the crab concentrates the flavor.
Finally, tossing the pasta in the sauce with a little reserved pasta water helps create a silky, glossy coating that clings beautifully to each strand, giving a professional, restaurant-quality finish.
Serving Suggestions: Perfect Pairings For Enjoyment
This Garlic Lemon Bucatini with Crab pairs wonderfully with crisp, refreshing sides.
A simple arugula or mixed greens salad with a light vinaigrette complements the richness of the butter and crab.
Crusty bread or garlic bread is ideal for soaking up any leftover sauce.
For drinks, a chilled glass of Sauvignon Blanc or Pinot Grigio enhances the citrus and seafood notes.
Garnishing with fresh basil or a few extra chives adds a visual pop and mild herbal freshness to each serving.
Storage Tips: Keeping Pasta Fresh Longer
If you have leftovers, allow the pasta to cool to room temperature, then store in an airtight container in the refrigerator for up to 2 days.
To reheat, gently warm it in a skillet over low heat with a splash of pasta water to restore the creamy sauce texture.
Avoid microwaving if possible, as it can dry the pasta and make the crab rubbery.
This dish is not ideal for freezing, as crab meat loses its delicate texture, but it can be prepped in parts cook and store the sauce and pasta separately for best results.
Frequently Asked Questions
1. Can I use frozen crab meat?
Yes, but ensure it’s fully thawed and drained to prevent excess water in the sauce. Pat it dry before adding to maintain a flavorful, creamy coating on the pasta.
2. What pasta can substitute bucatini?
Spaghetti, linguine, or fettuccine are great alternatives. Choose long, thin pasta that can hold the sauce well. Avoid very short shapes, which won’t deliver the same texture experience.
3. How can I make it less rich?
Replace half of the butter with extra virgin olive oil, and use a slightly smaller portion of Parmesan. This lightens the dish while keeping its savory flavor intact.
4. Can I prepare this in advance?
You can prep the aromatics and lemon-wine sauce ahead, then add crab and pasta just before serving. This saves time and ensures the seafood stays tender and fresh.
5. Can I add other seafood?
Absolutely! Shrimp, scallops, or a mix of seafood can be added. Adjust cooking time based on the protein used, making sure delicate seafood is added at the very end to prevent overcooking.
