Spicy Crab Spaghetti
This spicy crab spaghetti is a quick and flavorful pasta dish made with sweet lump crab meat, garlic, crushed red pepper, and a simple tomato-based sauce. It's the perfect weeknight dinner that feels restaurant-worthy but comes together in under 30 minutes. This spicy seafood pasta pairs perfectly with a glass of wine and is easy enough for a cozy date night or a dinner with friends.
Servings: 6
Ingredients
- 4 cloves Garlic roughly chopped
- 1 Medium Shallot sliced
- ½ Lemon juiced
- ½ cup Dry White Wine e.g. Pinot Grigio, Sauvignon Blanc, Dry Reisling
- 1 tbsp Calabrian Chillis add to taste (i.e. more chills = more spice)
- 15 oz Can of Crushed Tomatoes
- 2 tbsp Salted Butter
- 1 lb Lump Crab Meat
- 1 Jalapeno sliced
- 1 box Spaghetti Noodles
- Day Old Bread
- ½ cup Grated Parmesan
- 2 tbsp olive oil extra virgin
- Salt and Pepper to taste
Instructions
- Crumble your stale bread into tiny crumbs on a sheet pan lined with parchment paper and oil, top with the parmesan and oilive oil, bake in the oven at 375℉ for 15 minutes.
- While your breadcrumbs bake, saute the garlic and shallot in olive oil for 2-3 minutes, then add in your Calabrian chilis and saute another minute.
- Pour in the wine and saute for 2 minutes, then add in your tomatoes and lemon juice and stir to combine, let simmer for 10-15 minutes.
- While the sauce simmers, boil your pasta in a pot of salted water per the instructions on the box, reserve ½ cup of pasta water when it's done cooking.
- Add your pasta and pasta water into your sauce, stir to combine.
- Add in the lump crab meat and stir to combine so that the crab meat can heat up a little bit (you don't want to get it too hot, it's already cooked), then remove from heat.
- Serve and top with breadcrumbs and jalapeno slices.
- For extra flavor, I drizzled a little jalapeno-flavored olive oil on top.