Pasta with Spicy Crab
Elevate your pasta night with a bold twist of heat and fresh, briny sweetness. This Pasta with Spicy Crab brings together tender spaghetti, succulent crabmeat, and the vibrant kick of Fresno chiles for a truly unforgettable dish.
Perfect for those seeking a high-protein, low-fat meal, this recipe balances indulgence and nutrition effortlessly. Fresh herbs and zesty lemon brighten every bite, while the subtle richness of white wine ties it all together.
Whether you’re fueling a marathon training session or simply craving something extraordinary, this dish delivers flavor, elegance, and a touch of spice in every forkful.
Pasta with Spicy Crab: Ingredients that Bring the Dish to Life
- Spaghetti: The perfect canvas, capturing every drop of the flavorful sauce.
- Fresno Chiles: A fiery kick that awakens the palate and adds depth.
- Garlic: Aromatic and savory, it lays the foundation for bold flavors.
- White Wine: A touch of sophistication that elevates and balances the sauce.
- Jumbo Lump Crabmeat: Sweet, tender, and protein-rich, the star of the dish.
- Fresh Herbs: Parsley, dill, and mint bring brightness and a garden-fresh finish.
- Lemon Zest: A citrusy burst that ties the flavors together with refreshing vibrancy.
Pasta with Spicy Crab: A Flavorful Twist
Recipe Tips
- Use Fresh Crab for Best Flavor
While canned crab can work in a pinch, fresh jumbo lump crabmeat will bring a delicate sweetness and more texture to the dish. Look for quality crab from a trusted fish market for the best results. - Don’t Overcook the Pasta
The key to perfectly cooked pasta is timing. Make sure to cook the spaghetti just until al dente, which will allow it to absorb the sauce without becoming too soft or mushy. Remember to reserve some pasta cooking water to help emulsify the sauce later. - Adjust the Heat Level
Fresno chiles add a unique mild-to-medium heat, but you can easily adjust the spice level based on preference. For a milder version, remove the seeds before chopping. For more heat, consider adding an extra chile or a pinch of red pepper flakes.
What to Serve with Pasta with Spicy Crab
- Crisp Green Salad
A light and crisp green salad with a lemon vinaigrette is the perfect counterpart to this flavorful pasta. The freshness of the greens balances the richness of the crab, and the citrus dressing enhances the lemon zest in the pasta. - Garlic Bread
A warm, buttery garlic bread with a crispy crust makes an irresistible side dish. It’s perfect for mopping up the delicious sauce left on your plate, adding a comforting, savory touch to your meal. - Chilled White Wine
A dry, chilled white wine like Sauvignon Blanc or Pinot Grigio complements the light, citrusy flavors of the pasta. The crisp acidity and refreshing notes of the wine elevate the dish and add an extra layer of sophistication.
FAQ
- Can I use a different type of pasta?
Absolutely! While spaghetti works beautifully with this recipe, you can substitute it with linguine, fettuccine, or even a gluten-free pasta for a variation that suits your preferences. - How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a little extra olive oil to prevent the pasta from drying out. - Can I make this dish ahead of time?
This dish is best enjoyed fresh, as the crab can lose its delicate texture when reheated. However, you can prepare the sauce ahead of time and quickly assemble the dish by cooking the pasta and adding the sauce just before serving. - Can I use other types of seafood?
Yes! Shrimp, scallops, or even lobster can be used in place of crab for a different seafood flavor. Adjust the cooking time accordingly based on the type of seafood you choose.
Pasta with Spicy Crab
Elevate your pasta night with a bold twist of heat and fresh, briny sweetness. This Pasta with Spicy Crab brings together tender spaghetti, succulent crabmeat, and the vibrant kick of Fresno chiles for a truly unforgettable dish.
Ingredients
- 1 pound spaghetti
- Kosher salt
- 2 tablespoons canola oil
- 2 Fresno chile peppers finely chopped
- 2 cloves garlic minced
- 1 cup dry white wine
- 1 pound jumbo lump crabmeat picked over
- 2 tablespoons fresh flat-leaf parsley finely chopped
- 1 tablespoon fresh dill finely chopped
- 1 tablespoon fresh mint finely chopped
- 2 teaspoons lemon zest finely grated
- Extra-virgin olive oil for drizzling
- Freshly ground black pepper
Instructions
- Begin by bringing a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until it reaches an al dente texture. Before draining the pasta, set aside 1 cup of the cooking water for later use.
- While the pasta is cooking, heat the canola oil in a large, high-sided sauté pan over medium heat. Add the chopped Fresno chiles and minced garlic, and cook until the garlic turns a pale golden brown and becomes fragrant, approximately 3 minutes. Pour in the white wine and simmer until it reduces by half, about 5 minutes. Add the crabmeat to the pan and stir gently, warming the crab just until heated through, about 1 minute.
- Incorporate the cooked spaghetti into the pan, adding a bit of the reserved pasta water. Continue to cook for another minute, ensuring the pasta absorbs the flavorful sauce. Stir in the freshly chopped parsley, dill, mint, and lemon zest. Drizzle the dish with extra-virgin olive oil, then season with freshly ground black pepper and salt to taste before serving.
