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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.

While the pasta cooks, melt the 1 1/2 tablespoons of butter in a large skillet or Dutch oven over medium-high heat.

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.

Stir in the 1/2 cup of chopped artichoke hearts and cook for another 2 minutes.

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.

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.

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.

If desired, stir in the juice from 1/2 lemon to add a bright counterpoint to the rich sauce.

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.

Add the 2 cups of chopped baby spinach to the sauce. Stir until the spinach begins to wilt.

Add the cooked lumache pasta to the skillet with the sauce. Toss everything together until the pasta is evenly coated.

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.

Serve immediately. Garnish with grated Parmesan cheese and fresh chopped parsley, if desired.


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.

While the pasta cooks, melt the 1 1/2 tablespoons of butter in a large skillet or Dutch oven over medium-high heat.

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.

Stir in the 1/2 cup of chopped artichoke hearts and cook for another 2 minutes.

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.

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.

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.

If desired, stir in the juice from 1/2 lemon to add a bright counterpoint to the rich sauce.

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.

Add the 2 cups of chopped baby spinach to the sauce. Stir until the spinach begins to wilt.

Add the cooked lumache pasta to the skillet with the sauce. Toss everything together until the pasta is evenly coated.

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.

Serve immediately. Garnish with grated Parmesan cheese and fresh chopped parsley, if desired.
