Garlic Lemon Bucatini with Crab

5 from 5 votes

This Garlic Lemon Bucatini with Crab is the perfect seafood pasta dish that's not only delicious but easy enough to throw together for a quick meal!

Prep Time5

Cook Time15

Total Time20

Course: Main Course, Dinner

Cuisine: Italian

Servings: people

Author: Gaby Dalkin

Ingredients

½ pound Delallo Bucatini
4 tablespoons unsalted butter
1 shallot finely minced
2 cloves garlic minced
½ teaspoon red pepper flakes
½ cup dry white wine
1 lemon zested and juiced
1 cup ready to eat crab meat
½ cup freshly grated parmesan cheese
2 tablespoons chopped chives
fresh basil to garnish
salt and pepper to taste

Instructions

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 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.

Notes

I highly recommend using bucatini pasta as it loves to soak up sauce since it is hollow, like a straw. You can also use any long-cut pasta if you can't find it.

Nutrition