Name: Quick and Easy Crab Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 12 oz linguine (or spaghetti); 2 tablespoon unsalted butter; 2 tablespoon extra-virgin olive oil; 3 cloves garlic, minced; 8 oz lump crab meat, drained and picked over for shells; Zest and juice of 1 lemon; ¼ cup chopped fresh parsley (plus extra for garnish); ¼ teaspoon crushed red pepper flakes (optional); Salt and freshly ground black pepper, to taste; ¼ cup reserved pasta cooking water; Freshly grated Parmesan cheese, for serving (optional)

If you're hunting for an absolutely dreamy weeknight meal, this Quick and Easy Crab Pasta will have you hooked from the very first bite. Tender linguine is tossed with juicy, sweet crab meat, a hint of garlic, and a pop of lemon-swirled together in a light, silky sauce that tastes restaurant-worthy.

What I love most about this dish is how simple and fast it comes together, yet it feels like a special treat. It's the ultimate crowd-pleaser that's ready in just 30 minutes. Whether you're looking to impress guests or just want something elevated on a busy night, this pasta is a must-try.

Inspired by seaside Italian bistros and my own love for quick, flavorful seafood dinners, this pasta always brings a touch of summer to the table. Perfect for date nights, dinner parties, or anytime you crave a taste of the coast right at home.

Quick and Easy Crab Pasta plated with fresh herbs and lemon

Why You'll Love This Recipe

Ready in just 30 minutes-perfect for busy evenings
Rich, fresh seafood flavor without any fuss
Simple ingredients you probably have on hand
Elevates any meal, from weeknights to special occasions

Key Ingredients for Quick and Easy Crab Pasta

See recipe card below for full list of measurements, ingredients, and instructions.

Lump Crab Meat

Crab is the star here, lending sweet, delicate flavor and luscious texture. Look for fresh or high-quality refrigerated lump crab meat for the best taste. If you're using canned crab, be sure to drain it well. Imitation crab can work in a pinch, but the flavor won't be quite as special.

Linguine

Linguine's flat shape holds the sauce beautifully and feels elegant on the plate. You can swap in spaghetti or fettuccine if that's what you have on hand. For a lighter touch, try angel hair, or pick a gluten-free pasta to meet dietary needs.

Lemon

A squeeze of fresh lemon brightens the whole dish and balances the richness. Use freshly squeezed juice and don't skip the zest-it adds incredible aroma. If you're out of lemon, a splash of white wine or a pinch of red pepper flakes can also liven things up.

Garlic

Garlic infuses the oil and sauce with irresistible aroma and flavor. Mince it fine for even distribution. If you love a milder, sweeter note, sauté it gently and don't let it brown. In a pinch, a bit of garlic powder will also work.

Olive Oil & Butter

Combining olive oil and butter creates a silky, balanced sauce. Use extra-virgin olive oil for the best flavor, and real butter for richness. You can use all olive oil for a dairy-free version.

Quick and Easy Crab Pasta cooking process

Instructions for Quick and Easy Crab Pasta

See recipe card below for full list of measurements, ingredients, and instructions.

Cook the Pasta

Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, according to package instructions. Reserve ¼ cup of the pasta cooking water before draining. Set pasta aside.

Sauté the Garlic

While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant-be careful not to let it brown.

Add the Crab and Lemon

Gently stir in the drained crab meat, lemon zest, and red pepper flakes (if using). Warm through for 1-2 minutes, taking care not to break up the crab too much.

Toss Everything Together

Add the cooked linguine to the skillet along with the lemon juice and half the parsley. Toss to combine, adding reserved pasta water a little at a time until the sauce is glossy and coats the pasta.

Season and Serve

Season generously with salt and freshly ground black pepper. Serve immediately, topped with extra parsley and a sprinkle of Parmesan if desired. Enjoy!

Recipe Variations

Make It Creamy

If you love a richer sauce, stir in ¼ cup of heavy cream or half-and-half along with the lemon juice. This adds a luxurious, silky texture that pairs beautifully with the crab.

Spice It Up

For a spicier kick, add extra red pepper flakes or a finely chopped fresh chili when sautéing the garlic. You can also finish the dish with a drizzle of chili oil.

Go Gluten-Free

Simply use your favorite gluten-free pasta in place of regular linguine. The flavors of the sauce work perfectly with rice or corn-based varieties.

Add More Veggies

Boost the nutrition and color by tossing in a handful of baby spinach, cherry tomatoes, or asparagus tips during the last minute of cooking. They'll gently wilt and mingle with the sauce.

Swap the Protein

Not a fan of crab or can't find it? This recipe also works wonderfully with cooked shrimp, flaked salmon, or even canned tuna for a different twist.

Serving Suggestions

Serve Quick and Easy Crab Pasta with a crisp green salad and a slice of crusty bread to soak up any extra sauce. A simple side of steamed asparagus or roasted cherry tomatoes makes a lovely pairing. Garnish with fresh parsley, extra lemon wedges, and a sprinkle of Parmesan for the perfect finishing touch.

Storage and Reheating

Store any leftover crab pasta in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over low heat, adding a splash of water or broth to loosen the sauce. Avoid microwaving for too long, as seafood can become rubbery. Freezing is not recommended, as the texture of the pasta and crab may suffer.

Frequently Asked Questions About Quick and Easy Crab Pasta (FAQ)

Q: Can I use canned crab for this recipe?

A: Yes, canned crab works well! Just be sure to drain it thoroughly and pick out any bits of shell. Fresh or refrigerated lump crab will provide the sweetest flavor.

Q: What pasta shapes work best with crab pasta?

A: Linguine is classic, but spaghetti, fettuccine, or even short shapes like penne all work. Use what you have on hand.

Q: Can I make this dish ahead of time?

A: This pasta is best enjoyed fresh, but you can prep the ingredients and cook the pasta ahead. Quickly toss everything together just before serving for the best texture and flavor.

Ready for a taste of the coast? This Quick and Easy Crab Pasta is a foolproof way to enjoy luxurious, bright flavors with minimal effort. Give it a try and let me know how it turned out-drop a comment or a rating below. Happy cooking!