Print

Creamy Crab Pasta

Creamy Crab Pasta on a plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Elevate your dinner with this recipe for flavorful creamy crab pasta cooked in a white wine cream sauce. A gourmet treat for any occasion.

Ingredients

Scale
  • 12 ounces spaghetti or linguine
  • 4 ounces bacon, cut into bite-sized pieces
  • 1/2 cup white wine
  • 1 cup heavy cream
  • 1 pound jumbo lump cooked crabmeat
  • 1/4 cup chopped fresh basil, plus extra for garnish (see note)
  • 2 tablespoons butter
  • Juice from 1/2 lemon
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Instructions

  1. Cook pasta according to package directions in heavily salted water.  Scoop out a cup of pasta water before you drain it.
  2. While the pasta is cooking, put the bacon in a large skillet and cook over medium high heat until done to your liking.  Scoop out and drain on paper towels, leaving those magical drippings in the pan.
  3. Pour the wine into the skillet and stir over medium heat for about 3 minutes, scraping up any delectable bacon pieces stuck on the bottom of the pan.  Pour in the cream and simmer for 5 minutes.
  4. Add the cooked pasta to the cream sauce and toss.  Add the cooked bacon, the crab, basil, butter, lemon juice and toss again.  Drizzle in the pasta water if you need to loosen up the sauce at all, and keep gently tossing until the crab is warmed through.
  5. Season to taste with salt and pepper, divide among warmed plates and start twirling up that pasta deliciousness!

Notes

    • Crab meat: There are millions of types of crab meat out there (for more on this, check out the FAQ in this post) but I tend to go for the more expensive lump crab meat for this recipe, as you can spread it out over 6 servings. That being said, you can use the less expensive claw or backfin crab meat if you like.

    • Cream: You do need heavy cream for this recipe to get the texture we are after.

    • Pasta: We like linguine for this recipe, but any type of pasta will work.

    • Lemon: If you don’t have a lemon on hand, bottled lemon juice will work.

    • Basil: If it is not basil season (sob!) you can use fresh chopped parsley.

Find it online: https://www.framedcooks.com/bacon-crab-pasta/