Quick Creamy Lemony Crab Fettuccine Pasta Recipe

Sweet, tender crab paired with silky fettuccine makes this comforting yet refined pasta a recipe you’ll crave again and again.

Course dinner, lunch, Main Course

Cuisine American, Italian, Mediterranean

Keyword 30 minute meals, comfort food, crab, creamy, Pasta, quick, seafood

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 698kcal

Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Cook pasta while making the sauce.
2 tablespoons Salt, 1 lb. pasta
In a large skillet over medium heat, melt butter. Add shallot and cook until soft and fragrant, about 2–3 minutes.
4 tablespoons butter, 1 shallot
Add garlic and cook briefly, then stir in red pepper flakes and black pepper.
4 cloves garlic, ½ teaspoon red pepper flakes, 8 grinds Black pepper
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.
½ cup white wine
Lower heat to medium. Add lemon zest, lemon juice, and cream. Stir gently until the sauce is smooth and lightly thickened.
1 Lemon, ½ cup half-and-half or cream
Fold in fresh crab meat carefully so it stays in nice chunks.
1 lb. Lump crab meat
Add cooked pasta to the skillet, tossing to coat. If the sauce is too thick, use reserved pasta water a little at a time to loosen the sauce.
1 lb. pasta
Finish with chopped parsley and freshly grated parmesan.
3 sprigs Parsley