This Easy Creamy Lemony Crab Fettuccine Pasta is a perfect example of how simple ingredients turn into a delicious pasta dish worthy of a special occasion—yet easy enough for a weeknight. Bright lemon zest, tender lump crab meat, and a silky sauce come together in a creamy pasta that every seafood lover will appreciate.

3 Reasons You’ll Love This Crab Fettuccine Pasta

• Bright, creamy, and perfectly balanced
  Fresh lemon zest and lemon juice cut through the rich, buttery cream sauce, creating a seafood pasta that feels indulgent but never heavy.
• Elegant with very little effort
  This dish delivers restaurant-quality flavor with simple ingredients and a short cooking time—perfect for weeknights or a special occasion.
• A true seafood-lover favorite
  Sweet, tender crab paired with silky fettuccine makes this comforting yet refined pasta a recipe you’ll crave again and again.

Ingredients for Lemony Crab Fettuccine

• Fresh or dried pasta (fettuccine recommended)
  The foundation of the dish. Fettuccine’s wide ribbons hold onto the creamy lemon sauce beautifully, especially when cooked al dente for the perfect texture.
• Shallot, finely minced
  Adds a delicate, slightly sweet onion flavor that builds depth without overpowering the crab.
• Garlic (shredded or roasted)
  Brings savory warmth. Shredded garlic gives a sharper bite, while roasted garlic adds mellow richness to the sauce.
• Butter
  The base fat that creates a silky mouthfeel and helps carry the flavors of the lemon and crab throughout the dish.
• Red pepper flakes
  Provide a subtle heat that balances the richness of the cream and butter while enhancing the sweetness of the crab.
• Black pepper
  Adds gentle spice and complexity, rounding out the bright lemon notes.
• White wine (for deglazing)
  Lifts the flavorful bits from the pan and adds acidity, giving the sauce balance and depth.
• Lemon zest and lemon juice
  The key to the dish’s brightness. The zest delivers concentrated citrus oils, while the juice cuts through the cream and highlights the natural sweetness of the crab.
• Half-and-half or cream
  Creates the luxurious, creamy texture that coats the pasta and binds the sauce together.
• Fresh crab meat or lump crab meat
  The star ingredient. Sweet, tender crab transforms this into a special seafood pasta that feels both elegant and comforting.
• Chopped parsley (for finishing)
  Adds freshness, color, and a clean herbal note that lightens the richness of the sauce.
• Parmesan Cheese
  Grated on top before serving to add additional flavor

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain.

2. In a large skillet over medium heat, melt butter. Add shallot and cook until soft and fragrant, about 2–3 minutes.

3. Add garlic and cook briefly, then stir in red pepper flakes and black pepper.

4. Increase to medium-high heat and pour in the white wine to deglaze the pan, scraping up any flavorful bits. Let it reduce by about half.

5. Lower heat to medium. Add lemon zest, lemon juice, and cream. Stir gently until the sauce is smooth and lightly thickened.

6. Fold in fresh crab meat carefully so it stays in nice chunks.

7. Add cooked pasta to the skillet, tossing to coat. Use reserved pasta water a little at a time to loosen the sauce if needed.

8. Finish with chopped parsley and adjust seasoning. Serve immediately.

Optional Update: Add Peas 🌱

For a fresh pop of color and sweetness, add ½–1 cup frozen peas to the pasta water during the last 1–2 minutes of cooking. Drain and toss them directly into the sauce—this small update pairs beautifully with the lemony crab.

Wine Substitutions

If you’d rather skip the wine, try one of these:

• Chicken or seafood stock

• Vegetable broth

• A splash of pasta water plus an extra squeeze of lemon juice

• Non-alcoholic white wine

Each keeps the sauce flavorful while maintaining that bright finish.

How to Store & Reheat Crab Fettucine Pasta

To Store:
Transfer leftovers to an airtight container and refrigerate for up to 2 days.

To Reheat:
Warm gently over low heat on the stovetop with a splash of cream, milk, or pasta water. Stir carefully to avoid breaking up the crab. Avoid microwaving at high power, as it can overcook the seafood.