Creamy Crab Pasta

While I used imitation crab claws in this creamy crab pasta, you can use the
real deal, or lump crab meat as a substitute. Either way this recipe makes for a
delightful seafood pasta.

Servings: 4 people

Author:

Prep Time
5 minutes

Cook Time
15 minutes

Total Time
20 minutes

Course:

Main Course Main Dish

Cuisine:

Italian Seafood Fusion

Keywords:

Seafood pasta Creamy Crab Pasta Imitation Crab

Instructions

1 In a pot begin boiling heavily salted water. The pasta I chose takes 8 minutes
for al dente which is the perfect time to make the sauce. Add the pasta to the
water once you have all your ingredients mise-en-place
2 In a skillet on medium, add a tbsp of oil (I used the crab oil the claws were
packed in) and the chopped shallot. Let fry for a couple minutes.
3 Add the cream, milk, and butter. When the butter melts add the grated gran
padano cheese, salt and pepper. Taste for salt as gran padano can be salty by
itself. Let the sauce thicken until the pasta is done.
4 Use tongs to bring the pasta from the boiling water directly into the pan. No
need to strain. This method also brings along some of the starchy pasta water
which is great for getting the sauce to thicken and stick. Give it a few tosses
to get all the pasta coated, then add some parsley and serve. Optionally you can
add a couple quenelles of ricotta on top for some extra creaminess.

Creamy Crab Pasta

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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