Crab Bucatini
Crab Bucatini
If you want a light, flavorful and extremely delicious pasta dish that’s easy to make and has restaurant quality, well this is definitely the one to make. When I made this pasta, I felt like I was sitting at a fancy restaurant eating this meal, thats how amazing it is. Since I used jumbo lump crab meat, it was a little on pricey side, so I wouldn’t suggest this being a meal to add to the weekly rotation but it could definitely be added as a special occasion meal. To make this easy pasta, start by chopping 2 shallots and 2 cloves of garlic and set aside. Cook 2-3 cups of bucatini pasta according to the package directions. Reserve ¼ cup of pasta water and set aside.
To make the bread crumb that goes on top of the pasta, add 1 tbsp of butter to a pan. Once the butter melts, add ½ cup of panko bread crumbs. Cook on low-medium heat for about 1-2 medium or until the bread crumbs turn a light brown color and set aside. Be careful not to burn the bread crumbs.
In a large pan, add 1 tbsp of butter and 1 tbsp of olive oil. Once the butter melts, add the chopped garlic and chopped shallots and stir well. Cook about 1-2 minutes or until the shallots are soft.
Add ½ cup of dry white wine (chardonnay, sauvignon blanc or pinot grigio) and stir. Add 1 tbsp of fresh lemon juice and 2 tbsp of chopped fresh parsley and stir well.
Add 1 ½ cup of heavy cream and stir well. Season with 1 tsp of red pepper flakes and salt & pepper (to taste). Cook 5-7 minutes on medium heat or until the sauce thickens.
Once the sauce has thickened, add 2 tbsp of grated parmesan cheese and 1 8 oz can of lump crab meat and stir well.
Add the cooked Bucatini pasta to the sauce and toss well. Add the reserved pasta water to thin out the sauce and toss well.
Serve and top with the panko bread crumbs and fresh parsley. Serve and ENJOY!
Crab Bucatini
A delicious seafood pasta dish with thick strands of bucatini pasta with lump crab meat tossed in a creamy white wine sauce.
Ingredients
- 2-3 cups of cooked Bucatini pasta
- 1 8 oz can of lump crab meat
- 2 tbsp of butter
- 1 tbsp olive oil
- 2 cloves of garlic
- 2 shallots
- 1 tsp of red pepper flakes
- salt & pepper (to taste)
- 1/2 cup dry white wine (chardonnay, sauvignon blanc or pinot grigio)
- 2 tbsp fresh chopped parsley
- 1 1/2 cup heavy cream
- 1/4 cup pasta water
- 2 tbsp of grated parmesan cheese
- 1 tbsp fresh lemon juice
- 1/2 cup panko bread crumbs
Instructions
- Chop the shallots and cloves of garlic and set aside.
- Cook the bucatini pasta according to the package directions. Reserve ¼ cup of pasta water and set aside.
- To make the bread crumb that goes on top of the pasta, add 1 tbsp of butter to a pan. Once the butter melts, add panko bread crumbs and cook on low-medium heat for about 1-2 medium or until the bread crumbs turn a light brown color and set aside. Be careful not to burn the bread crumbs.
- In a large pan, add 1 tbsp of butter and 1 tbsp of olive oil. Once the butter melts, add the chopped garlic and chopped shallots and stir well. Cook about 1-2 minutes or until the shallots are soft.
- Add dry white wine and stir. Add fresh lemon juice and chopped fresh parsley and stir well.
- Add heavy cream and stir well. Season with red pepper flakes and salt & pepper (to taste). Cook 5-7 minutes on medium heat or until the sauce thickens.
- Once the sauce has thickened, add grated parmesan cheese and lump crab meat and stir well.
- Add the cooked Bucatini pasta to the sauce and toss well. Add the reserved pasta water to thin out the sauce and toss well.
- Serve and top with the panko bread crumbs and fresh parsley. Serve and ENJOY!
Hi there, I’m Shauntra! My blog is full of recipes made with simple ingredients for delicious food. Read more about me.
