Crab Pasta
Crab Pasta
Ingredients
- 2 cups lumache pasta, uncooked
- 2 cups baby spinach, chopped
- 1/2 cup artichoke hearts, chopped
- 3 garlic, cloves, minced
- 1/2 shallot, diced
- 8 ounces jumbo lump crab meat
- 1 1/2 tablespoons butter
- 1 1/2 cups heavy cream
- 1 1/2 cups Italian cheese blend, (Parmesan, Asiago, Romano)
- 2 tablespoons Garlic and herb Boursin cheese
- 1/2 lemon juice, from 1/2 lemon (optional)
- to taste Creole seasoning
- to taste garlic powder
- to taste onion powder
- to taste black pepper
- to taste lemon pepper
- as needed Parmesan cheese, grated, for garnish
- as needed fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the 2 cups of lumache pasta and cook according to package directions until al dente. Drain the pasta, reserving about 1/2 cup of pasta water, and set aside.
⏱️ 10 min
- 2
While the pasta cooks, melt the 1 1/2 tablespoons of butter in a large skillet or Dutch oven over medium-high heat.
⏱️ 1 min
- 3
Add the 1/2 diced shallot and 3 minced garlic cloves to the skillet. Sauté for 2-3 minutes until fragrant and softened, being careful not to burn the garlic.
⏱️ 3 min
- 4
Stir in the 1/2 cup of chopped artichoke hearts and cook for another 2 minutes.
⏱️ 2 min
- 5
Reduce the heat to medium. Pour in the 1 1/2 cups of heavy cream, then add the 1 1/2 cups of Italian cheese blend and the 2 tablespoons of Garlic and herb Boursin cheese. Stir constantly until the cheeses are melted and the sauce is smooth.
⏱️ 4 min
- 6
Season the sauce generously with Creole seasoning, garlic powder, onion powder, black pepper, and lemon pepper, to your taste. Stir well to combine the seasonings.
⏱️ 1 min
- 7
Allow the sauce to gently simmer for 3-5 minutes, stirring occasionally, until it thickens to your desired consistency. If the sauce becomes too thick, add a splash of the reserved pasta water.
⏱️ 5 min
- 8
If desired, stir in the juice from 1/2 lemon to add a bright counterpoint to the rich sauce.
⏱️ 1 min
- 9
Gently fold in the 8 ounces of jumbo lump crab meat, being careful not to break up the lumps too much. Cook for 1-2 minutes, just until heated through.
⏱️ 2 min
- 10
Add the 2 cups of chopped baby spinach to the sauce. Stir until the spinach begins to wilt.
⏱️ 2 min
- 11
Add the cooked lumache pasta to the skillet with the sauce. Toss everything together until the pasta is evenly coated.
⏱️ 2 min
- 12
Cover the skillet and let it sit for 2-3 minutes off the heat, allowing the flavors to meld and the spinach to fully wilt.
⏱️ 3 min
- 13
Serve immediately. Garnish with grated Parmesan cheese and fresh chopped parsley, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crab Pasta
- 2 cups lumache pasta, uncooked
- 2 cups baby spinach, chopped
- 1/2 cup artichoke hearts, chopped
- 3 garlic, cloves, minced
- 1/2 shallot, diced
- 8 ounces jumbo lump crab meat
- 1 1/2 tablespoons butter
- 1 1/2 cups heavy cream
- 1 1/2 cups Italian cheese blend, (Parmesan, Asiago, Romano)
- 2 tablespoons Garlic and herb Boursin cheese
- 1/2 lemon juice, from 1/2 lemon (optional)
- to taste Creole seasoning
- to taste garlic powder
- to taste onion powder
- to taste black pepper
- to taste lemon pepper
- as needed Parmesan cheese, grated, for garnish
- as needed fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the 2 cups of lumache pasta and cook according to package directions until al dente. Drain the pasta, reserving about 1/2 cup of pasta water, and set aside.
⏱️ 10 min - 2
While the pasta cooks, melt the 1 1/2 tablespoons of butter in a large skillet or Dutch oven over medium-high heat.
⏱️ 1 min - 3
Add the 1/2 diced shallot and 3 minced garlic cloves to the skillet. Sauté for 2-3 minutes until fragrant and softened, being careful not to burn the garlic.
⏱️ 3 min - 4
Stir in the 1/2 cup of chopped artichoke hearts and cook for another 2 minutes.
⏱️ 2 min - 5
Reduce the heat to medium. Pour in the 1 1/2 cups of heavy cream, then add the 1 1/2 cups of Italian cheese blend and the 2 tablespoons of Garlic and herb Boursin cheese. Stir constantly until the cheeses are melted and the sauce is smooth.
⏱️ 4 min - 6
Season the sauce generously with Creole seasoning, garlic powder, onion powder, black pepper, and lemon pepper, to your taste. Stir well to combine the seasonings.
⏱️ 1 min - 7
Allow the sauce to gently simmer for 3-5 minutes, stirring occasionally, until it thickens to your desired consistency. If the sauce becomes too thick, add a splash of the reserved pasta water.
⏱️ 5 min - 8
If desired, stir in the juice from 1/2 lemon to add a bright counterpoint to the rich sauce.
⏱️ 1 min - 9
Gently fold in the 8 ounces of jumbo lump crab meat, being careful not to break up the lumps too much. Cook for 1-2 minutes, just until heated through.
⏱️ 2 min - 10
Add the 2 cups of chopped baby spinach to the sauce. Stir until the spinach begins to wilt.
⏱️ 2 min - 11
Add the cooked lumache pasta to the skillet with the sauce. Toss everything together until the pasta is evenly coated.
⏱️ 2 min - 12
Cover the skillet and let it sit for 2-3 minutes off the heat, allowing the flavors to meld and the spinach to fully wilt.
⏱️ 3 min - 13
Serve immediately. Garnish with grated Parmesan cheese and fresh chopped parsley, if desired.
⏱️ 1 min