Creamy Crab Pasta

Name: Creamy Crab Pasta
Total time: 25 min
Yield: 2 people
Ingredients: 7 oz Spiral Pasta; 7 oz Crab Meat; 0.6 cup Heavy Cream; 2 count Tomatoes; 2 clove Garlic; 2 tbsp Butter; 1 tbsp Olive Oil; 0.25 cup Fresh Herbs; 1 tsp Salt; 0.5 tsp Black Pepper

PescatarianUnder 30 MinsDinnerComfort Food • Date NightItalian

Easy

25min

765kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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An elegant yet simple-to-prepare pasta featuring sweet crab meat, fresh tomatoes, and a delicate garlic-cream sauce.

This delicious creamy crab pasta is the perfect way to turn an ordinary dinner into a real restaurant feast right at home. The combination of delicate, slightly sweet seafood with a thick and velvety sauce will not leave any gourmet indifferent. Creamy crab pasta cooks surprisingly quickly, making it an excellent choice for both a spontaneous romantic evening and a cozy family lunch. The secret of this dish lies in the harmonious balance of simple but high-quality ingredients. The light freshness and acidity of ripe tomatoes perfectly set off the richness of the heavy cream, while sautéed garlic adds a piquant, warming note that instantly awakens the appetite. Be sure to use good butter to make the sauce texture as silky and coating as possible. As the creamy crab pasta simmers in the pan, the spiral pasta absorbs all the flavors of the sea and spices, trapping the thick sauce in its curls. Don't forget to generously sprinkle the finished dish with aromatic herbs and freshly ground black pepper before serving. This will give the pasta the necessary brightness and culinary completeness. Try making this recipe, and it will surely become one of your favorite ways to use frozen seafood. Enjoy every bite of this luxurious Italian classic!

Ingredients

200 g Spiral Pasta
200 g Crab Meat
150 ml Heavy Cream
250 g Tomatoes (2 medium tomatoes)
10 g Garlic (2 cloves)
30 g Butter (2 tbsp)
1 tbsp Olive Oil
15 g Fresh Herbs (1 small handful)
1 tsp Salt (to taste)
0.5 tsp Black Pepper (to taste)

Instructions

1
Boil the pasta in salted water according to package directions until al dente. Drain, reserving a little of the pasta water.
2
While the pasta is cooking, finely mince the garlic and dice the tomatoes. Break the thawed crab meat into fibers or cut into large chunks.
3
Heat a skillet over medium heat. Add the olive oil and butter. Sauté the garlic for about 1 minute until fragrant, without letting it brown.
4
Add the tomatoes to the skillet and cook for 3-4 minutes until they soften and release their juices.
5
Add the crab meat to the tomatoes, pour in the cream, and add salt and black pepper. Stir and bring the sauce to a light simmer. Cook for 2-3 minutes so the sauce thickens slightly.
6
Add the cooked pasta to the skillet with the sauce. Toss thoroughly. If the sauce is too thick, add a couple of tablespoons of the reserved pasta water.
7
Remove from heat, sprinkle with chopped herbs, and serve immediately.

Chef's Tips

•For a brighter flavor, you can squeeze a few drops of lemon juice over the finished dish.
•Do not overcook the crab meat in the sauce—it is already cooked and only needs light warming, otherwise the texture may become tough.

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