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Crab Pasta in White Wine sauce tossed with lemon slices in large white serving bowl.

Crab Pasta in White Wine Sauce

5 from 2 votes
Crab Pasta with White Wine Sauce seems fancy yet is incredibly quick and easy. A lighter summery seafood pasta dish that is simple but full of flavor.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: American, Italian
Calories: 551
Ingredients Method Notes

Ingredients
  

  • 16 oz linguine
  • 2 tablespoon butter
  • 4-5 cloves garlic minced
  • ½ teaspoon red pepper flakes adjust or omit due to preference
  • 2 lb crab legs and claws
  • ½ cup dry white wine
  • 1 lemon half juiced, half sliced in rounds
  • salt and pepper to taste
  • fresh parsley optional
  • fresh Parmesan optional

Method
 

  1. Prepare pasta according to package directions. Drain, don't rinse.
  2. Meanwhile heat butter in large skillet over medium heat.
  3. Add garlic once melted and saute for about one minute.
  4. Add red pepper flakes and saute 30 seconds.
  5. Next pour in white wine and deglaze pan.
  6. Add crab legs and claws. Bring to slight simmer then turn down heat, cover, and simmer for about 3-4 minutes.
  7. Uncover, add salt and pepper. Cook for a couple more minutes.
  8. Toss with pasta. Add more butter if desired. Top with fresh parsley and Parmesan if desired.

Notes

Note: If you’d prefer to cook the crab separately and then add it to your white wine lemon sauce, then I recommend boiling in a large pot of water for 4-5 minutes.
Substitutions:
  • Lump crab can be used instead of fresh.
  • Any type of fresh crab is fine.
  • Crab can also be removed from legs/claws prior to serving.
  • Don't recommend imitation crab.
  • Seafood broth or chicken broth can replace white wine if needed.