Seafood pasta is near and dear to my heart for the end of summer. A big bowl of Garlic Lemon Bucatini with Crab and a crisp glass of wine is truly my idea of a perfect night in (on the patio). Let’s make it!
First – let’s just address the fact that Bucatini is the end all, be all of pastas and I can’t get enough. I order an entire box from Delallo once a quarter so I never run out. GOD FORBID – that would be a devastating day. Do yourself a favor and snag a box immediately – you won’t be disappointed.
Second – this pasta is crab cake in pasta form. You know when a crab cake is cooked in butter and it’s just succulent and delicious and feels like summer…. THAT IS THIS PASTA TOO. Lump crab meat gets tossed into a beautiful shallot, garlic and butter situation with some white wine and lemon zest. It’s enough to eat on it’s own. But pair it with the Bucatini and it’s game over!
And if you’re looking for even more delicious bucatini pasta ideas check out these recipes:
Creamy Artichoke and Bacon Bucatini – This Creamy Artichoke and Bacon Bucatini is springy, decadent and delicious but easy enough to throw together very quickly for a weeknight meal!
What you’ll need:
Garlic Lemon Bucatini with Crab
- 1/2 pound Delallo Bucatini
- 4 tablespoons unsalted butter
- 1 shallot finely minced
- 2 cloves garlic minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup dry white wine
- 1 lemon zested and juiced
- 1 cup ready to eat crab meat
- 1/2 cup freshly grated parmesan cheese
- 2 tablespoons chopped chives
- fresh basil to garnish
- salt and pepper to taste
- Cook the pasta in a large pot of salted, boiling water according to package instructions.
- Five minutes before the pasta is ready, set a large pan over low heat and melt the butter, add sliced shallot and sauté for 1 minute over very low heat, then add garlic and red peppers flake and sauté for 30 seconds until fragrant. Then pour in white wine, lemon zest and lemon juice, turn the heat up to medium and let it reduce for a couple of minutes.
- Stir in the cooked crabmeat and take it off the heat. Drain the pasta once cooked and reserve ½ cup of pasta water. Add the pasta to the pan with the crabmeat and toss to combine, add half of the reserved pasta water and Parmesan cheese, stir over low heat until the cheese melts and coats the pasta. If the pasta is a bit dry add a splash of pasta water. Your pasta dish should be loose but not swimming in sauce, just lightly coated. Salt to taste. Sprinkle with fresh chives before serving.
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
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