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Creamy Crab Pasta
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Creamy Crab Pasta

Creamy Crab Pasta

In addition to being crazy delicious, and coming off very much like you did a ton more work than you actually did - this all cooks in one pan. Start to finish, to boiling the pasta separately - ya gotta love that.

Ingredients

  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium shallot, minced
  • 4 garlic cloves, minced
  • 1 half teaspoon crushed red pepper
  • 1 teaspoon Old Bay seasoning
  • 1/2 cup dry white wine or vermouth
  • 2 3/4 cups chicken broth
  • 1 cup heavy cream
  • 12 ounces bucatini pasta
  • 1 cup grated parmesan cheese
  • 12 ounces lump crab meat
  • Zest of 1 lemon plus 1 tablespoon lemon juice
  • Kosher salt & course ground black pepper
  • Parsley for serving

Directions

  1. Melt butter and oil in a large pot over medium heat, and add the shallot with a pinch of salt - cook until it softens
  2. Add the garlic and crushed red pepper, cook 30 seconds.
  3. Stir in the Old Bay, then add the wine, let reduce by about half then add the broth, cream and pasta - stir well
  4. Simmer 10 to12 minutes, stirring now and then so nothing sticks - if needed, add a splash more broth if it thickens too quickly
  5. Stir in the parmesan until the sauce is glossy and thick.

  6. Add salt and pepper to taste, then turn off the heat and gently fold in the crab so the pieces stay big and pretty
  7. Add the lemon zest and lemon juice, mix then serve with a little more crab, parmesan and parsley
  8. Eat when it's hot and perfect

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