Lemon Crab Bucatini
A bright, garlicky lemon pasta with tender crab meat, this dish combines rich flavors with lean protein and fiber-rich pasta. Quick, easy, and satisfying, it’s ideal for busy weeknights or a special dinner with minimal effort.
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.
