Oh, how delightful it is to indulge in a scrumptious plate of pasta that not only satiates our hunger but also satisfies our cravings. And what could be a better way to elevate your taste buds than with the ultimate combination of juicy crab infused in white wine sauce over tender pasta? Today, I bring to you a recipe that is sure to tantalize your senses – Crab and White Wine Pasta.
This recipe is perfect for seafood lovers or anyone looking for a new twist on traditional pasta dishes. The blend of parmesan cheese, garlic cloves, and cherry tomatoes in white wine sauce is simply divine. Plus, the addition of lump crab meat adds a subtle sweetness and texture that will leave you craving for more.
The dish is simple yet elegant and can be prepared with just a few ingredients found right in your pantry. You’ll be amazed at how easy it is to whip up this delicacy in no time. Whether you’re preparing dinner for two or cooking for a group of friends, this recipe is bound to impress all those who taste it.
So indulge yourself, treat your taste buds, and try out this amazing Crab and White Wine Pasta recipe. Trust me; you won’t regret it.
Why You’ll Love This Recipe
Ladies and gentlemen, allow me just a few moments to convince you why this Crab and White Wine Pasta recipe is truthfully worthy of your love and admiration.
To start, let me introduce you to the star ingredient: crab meat. Whether you prefer the delicacy of Alaskan King Crab or the meatiness of Dungeness crab, this recipe is absolutely flexible to accommodate any type of crab meat. And trust me when I say that no matter what variety of crab meat you choose, your taste buds will surely thank you for it. The unique flavor profile of crab meat blends effortlessly with an assortment of other ingredients to create a pure symphony of flavors.
Now let’s talk about the wine sauce. The white wine used in this recipe accentuates the sweetness and tenderness of the succulent crab meat perfectly, creating a luscious sauce. If you happen to have a fondness for wines or anything with a bitter taste, let me tell you – this dry white wine recipe makes use of precisely that.
And how can we forget about the pasta? For this particular recipe, I recommend using linguine pasta or even trofie pasta for something different. What’s great is that all types of pasta are perfect carriers for sauces and flavors, making it a versatile food to play around with your creativity.
As if all that’s not already delectable enough on its own, don’t forget about the cherry tomatoes and butter that make up the other primary ingredients. The pop of juicy cherry tomatoes adds a burst of flavor to every mouthful, while the butter provides an incredible richness that will transport you right into food heaven.
In conclusion, one word truly encapsulates what makes this Crab and White Wine Pasta recipe so special – deliciousness! Whether you’re looking for something easy and quick to cook but absolutely delicious at the same time, or simply in the mood for a comforting meal that brings joy to your taste buds, this recipe guarantees to deliver. So come on, take a leap of faith, and indulge in this delicious, soul-satisfying dish!
Here is a comprehensive list of ingredients that you’ll need for this delicious meal:
– 1 lb. of pasta (linguine or trofie)
– 1 lb. Alaska king crab legs, cooked and cut into chunks
– 1 lb. lump crab meat
– 1 cup dry white wine (Pinot Grigio or Sauvignon Blanc work great)
– 3 garlic cloves, finely chopped
– 3/4 cup olive oil (divided)
– 4 tablespoons unsalted butter
– 3 cups cherry tomatoes, halved
– 1/4 cup basil leaves, chopped
– 1/4 cup grated Parmesan cheese
– Red pepper flakes to taste
– Salt and pepper to taste
These ingredients can be found at your local grocery store and may vary in price depending on the brand and location. Be sure to purchase fresh seafood for the best flavor and quality in your recipe.
The Recipe How-To
Step 1: Prepare the Ingredients
Before starting the recipe, gather all the required ingredients. You will need olive oil, butter, garlic cloves, red pepper flakes, white wine, cherry tomatoes, crab legs or meat, linguine pasta, and parmesan cheese. You can replace crab with other seafood like shrimp, snow crab legs, imitation crab, dungeness crab; just choose your favorite seafood for this recipe.
Step 2: Cook the Pasta
Fill a large pot with water and add a pinch of salt. Place it over high heat to boil. Add the linguine pasta and cook it until al dente. Reserve some pasta water before draining and setting aside.
Step 3: Sauté Garlic
In a large sauté pan over medium heat, add olive oil and butter. Once the butter has melted and is starting to sizzle, add chopped garlic and red pepper flakes with a sprinkle of salt. Sauté garlic for one minute until fragrant.
Step 4: Add Tomatoes and Wine
Throw in cherry tomatoes in the pan and let them cook for a few minutes until they burst or slightly blistered. After that, pour in white wine into the pan while stirring occasionally to release flavors for about one minute.
Step 5: Add Crab Legs or Meat
Add crab meat into the pan, give it a toss to incorporate everything then add the cooked linguine pasta to warmed sauce mix. Toss everything together again to evenly coat the pasta with the white wine sauce.
Step 6: Finish with Parmesan Cheese
Finish off by grating parmesan cheese over each serving or directly into the pan mixing in with pasta. Add salt and pepper if necessary according to your taste preference. Serve hot with a glass of good quality dry white wine.
Enjoy this easy-to-make crab linguine white wine pasta recipe which is perfect for any seafood lovers.
Substitutions and Variations
Ah, but what do we have here? Perhaps you’ve had a hankerin’ for crab and pasta, but alas! You are without crabmeat. Fear not, dear reader, for substitutions abound!
Firstly, if you fancy a little shrimp with your pasta instead of crab – go for it! The recipe would taste splendid with the addition of garlic shrimp instead of the snow or lump crab.
If lobster is more your style, there is nothing stopping you from substituting crab for chunks of buttery lobster. It’s a bit more indulgent, but worth it if you have the means.
Are your crab legs a little tough to get ahold of? If fresh seafood is limited in your neck of the woods, using imitation crab or canned lump crabmeat can work wonders in this dish.
For those looking to mix things up even more, try adding some scallops or mussels as a different type of seafood pasta. And who says you have to stick with linguine? Trofie pasta or another ribbon-shaped noodle also work beautifully in this recipe.
Finally, if you prefer a sauce that isn’t quite as spicy or wine-heavy, consider swapping out some white wine with chicken broth to make it less boozy. Or swap out the white wine for red and voila – you’ve got yourself a seafood marinara sauce.
Remember fellow cookery enthusiasts – where there’s a will (and hungry stomachs), there’s always a way.
Serving and Pairing
Hark! Bring forth thy plates, for the feast is not yet over. This crab white wine pasta shall complement any sumptuous dishes on the king’s table. To complete the royal treatment, we suggest a sprinkle of finely grated parmesan cheese and fresh basil leaves.
For thy drink selection, a dry white wine sauce such as a Chardonnay or Sauvignon Blanc would be perfect to enjoy alongside this delightful pasta dish. The acidity in the wine will highlight the flavors of the sauce without overpowering it, and the buttery notes of the wine will also complement the richness of the crab meat.
For those who prefer non-alcoholic beverages, a glass of iced tea or sparkling water with a slice of lemon would be a refreshing choice to balance out flavors.
If thou seeketh for more elaborate feasting, we suggest serving this dish with grilled asparagus spears or garlic bread to soak up all that delicious sauce. Or create a seafood platter by adding some sautéed shrimp or snow crab legs.
No matter how you choose to serve it, this crab white wine pasta is sure to impress your guests and leave them begging for more. Thy culinary skills shall reign supreme at thy feasts now and forevermore.
Make-Ahead, Storing and Reheating
If you plan to make Crab and White Wine Pasta for a special occasion or event, you’ll be happy to know that this dish is easy to prepare in advance. You can cook the pasta and the wine sauce up to two days before and store them separately in airtight containers in the refrigerator. When you’re ready to serve it, just reheat the white wine sauce in a large sauté pan over medium heat, stirring occasionally, until it simmers. Then add the crab meat, cooked pasta, and preheated cherry tomatoes to the pan and toss them together.
If you have leftovers, they can be stored in an airtight container in the refrigerator for up to three days. Reheat the pasta in a microwave-safe dish with a lid and microwave it on high for one minute intervals until hot all the way through. Alternatively, you can reheat it on a stovetop by adding a splash of water or broth to the pan and covering it with a tight-fitting lid. Heat it over low heat until heated through while stirring occasionally.
It’s best not to freeze Crab and White Wine Pasta as the sauce can become separated when thawed. However, if you must freeze it due to leftover portions, store it in an airtight container for up to one month. When reheating from frozen, let it thaw overnight in the fridge before reheating following one of the methods mentioned above.
Remember that seafood is delicate so don’t reheat it more than once. It may change texture or quality after reheating multiple times.
Tips for Perfect Results
Creating a perfect crab and white wine pasta recipe may seem daunting, but with the right tips, it becomes easier to pull it off. Here are some of my expert tips to help you get the best results when making this recipe that you’ll surely love.
1. Cook the pasta al dente
To ensure that your crab and white wine pasta recipe comes out perfectly cooked, make sure that you cook the pasta al dente. This means taking the pasta out of boiling water just before it’s fully done, ensuring that it’s still firm to the bite. This way, it won’t be too soft or mushy when tossed with the wine and crab sauce.
2. Keep an eye on your seafood
Overcooking your seafood can completely ruin your crab and white wine pasta recipe. Therefore, you need to keep an eye on it while cooking. If fresh seafood is used, be sure not to cook it for too long as it can toughen up quickly. With this in mind, ensure that you remove all snow crab legs and king crabs from heat earlier than other seafood like shrimp or imitation crab.
3. Use a large sauté pan:
Cooking spaghetti noodles coated in rich crab-meat sauce requires proper space for things to move around in, so using a large sauté pan is necessary. Using a smaller space can cause overcrowding and may lead to uneven cooking of ingredients or generate uneven heat spots.
4. Adjust seasoning according to taste
I recommend being mindful of how much salt and pepper are incorporated into any dish, especially in seafood pasta dishes like this one; Overseasoning can be detrimental to a good meal. So add salt or pepper carefully then consistently adjust from there if more is required.
5. Add cheese after cooking
Though parmesan cheese lends delightful umami flavor to the crab and white wine pasta recipe, avoid adding them until the end of the cooking process as it can melt and stick to the pot. To prevent this, add the Parmesan cheese just when serving, ensuring that the plate’s contents are still hot enough to make it melt a little.
By following these tips, you are well on your way to creating a perfect crab and white wine pasta recipe that will have your guests asking for seconds.
In conclusion, the Crab and White Wine Pasta Recipe is a must-try for seafood lovers and pasta enthusiasts alike. The combination of succulent crab meat, al dente pasta, and a savory white wine sauce creates a symphony of flavors that will leave your taste buds dancing with joy.
This recipe is also quite versatile, allowing for substitutions and variations according to personal preference. And with its ease of preparation, this dish is perfect for a quick weeknight meal or a special dinner party with friends.
Don’t miss out on the opportunity to indulge in this delectable dish. Try it today and discover why it has become one of the most popular pasta recipes out there. I can assure you that once you taste it, you’ll be hooked for life!
Crab and White Wine Pasta Recipe
- 400 g trofie pasta
- 1 tablespoon olive oil
- 20 g butter
- 500 g cherry tomatoes (or grape or tear drop tomatoes)
- 3 garlic cloves (finely chopped)
- 1 cup dry white wine (250ml)
- 300 ml light cream
- 140 g crabmeat
- 1/2 bunch basil (leaves finely sliced)
- 2 tablespoons parmesan cheese (grated)
- Cook pasta in a large saucepan of salted boiling water according to packet direction and then drain BUT reserving 1/4 cup of cooking water and then return pasta to pan.
- Meanwhile heat oil and butter in a large frying pan on medium, until butter is foaming and add tomatoes and garlic and cook for 3 to 4 minutes, until tomatoes begin to soften.
- Using back of a spoon, lightly crush tomatoes to release juices and add wine and simmer, stirring occasionalyy, for 15 minutes, until sauce thickens slightly and season with salt and pepper to taste.
- Add cream, crabmeat and reserved cooking water and simmer, stirring gently, for 1 to 2 minutes until heated through and then stir through basil.
- Add sauce to pasta and gently toss to combine and divide pasta between serving bowls, scatter over parmesan and serve.