Description
A creamy and flavorful crab pasta featuring tender bucatini tossed in a savory sauce made with garlic, tomatoes, lemon, Dijon mustard, heavy cream, and parmesan cheese. This quick and easy recipe is perfect for a delicious weeknight meal or entertaining guests.
Ingredients
Pasta
- 8 ounces uncooked bucatini (or other pasta)
Sauce
- 1 tablespoon butter
- 3 cloves garlic (minced)
- 2 medium tomatoes (chopped)
- 1/2 teaspoon Italian seasoning
- Juice and zest of 1/2 medium lemon (about 1 tbsp juice)
- 1 teaspoon Dijon mustard
- 1 cup heavy/whipping cream
- 1/2 teaspoon cornstarch
- 1 teaspoon cold water (for cornstarch slurry)
- 8 ounces cooked crab meat
- 1/2 cup freshly grated parmesan cheese (+ extra for serving)
- Salt & pepper to taste
- 1/2 tablespoon chopped fresh parsley (or to taste)
Instructions
- Cook the Pasta: Boil a large pot of salted water and cook the bucatini pasta according to the package instructions until al dente. Drain and set aside, reserving some pasta water.
- Sauté Garlic: In a skillet over medium heat, melt the butter. Add the minced garlic and cook for about 1 minute until fragrant but not browned.
- Prepare Sauce: Add the chopped tomatoes, Italian seasoning, lemon juice and zest, Dijon mustard, and heavy cream to the skillet. Stir to combine and let the sauce simmer gently for about 5 minutes until the tomatoes soften and begin to break down.
- Thicken Sauce: In a small bowl, mix the cornstarch with 1 teaspoon of cold water to form a slurry. Stir this mixture into the simmering sauce to help thicken it slightly.
- Add Crab and Cheese: Fold the cooked crab meat and freshly grated parmesan cheese into the sauce. Cook for a few minutes until the crab is warmed through and the sauce has thickened to your desired consistency.
- Adjust Sauce Consistency: If the sauce becomes too thick, add reserved hot pasta water a little at a time until the sauce reaches a smooth, silky texture.
- Toss Pasta with Sauce: Add the drained pasta directly into the skillet. Toss gently to coat the pasta evenly with the crab sauce. Season with salt and pepper to taste.
- Serve: Sprinkle the dish with chopped fresh parsley and additional grated parmesan cheese if desired. Serve immediately while warm.
Notes
- Use cooked crab meat such as lump crab or claw meat for best flavor and texture.
- If fresh tomatoes are not available, use canned diced tomatoes, drained.
- Adjust lemon juice and Dijon mustard to taste for a balanced tangy, creamy flavor.
- Reserve pasta water to thin the sauce gradually as needed without losing flavor.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less rich.
