Our Crispy Shallot Crab Pasta is simple, delicious, and a great way to put a dinner on the table that feels fancy in about a half an hour. No heavy cream, no complicated steps, just solid ingredients doing their thing in a skillet.
Crab And Crispy Shallot Pasta
So, ever since I started my pasta recipe site, I’ve been sharing all of that carb-loving goodness over there, but this one…this one deserves some more people enjoying it than the 27 people currently reading over on that brand new baby site.
I made this yesterday. Usually it takes a few weeks between when we cook something and when we share it here, but once in a while I love something so much I take it straight from camera to the internet in the same day. This is one of those recipes.
It most reminds me of a classic Aglio e Olio, but instead of olive oil we’re using a garlic butter with crispy shallots, and serving it with some big lumps of freshly caught Dungeness crab.
It is simple, straightforward, and so packed full of flavor that you aren’t going to know what hit you.
Will you smell like garlic for a few days?
Yes.
Is it worth it?
Absolutely.
Why You’ll Love This Dish
- Ready in 30 Minutes – Great for busy weeknights or last-minute dinners.
- Restaurant-Style Flavor – Buttery, garlicky, and full of seafood flavor without being heavy.
- Crowd-Pleaser – Even people who aren’t big on seafood tend to love this one.
- Simple Ingredients, Big Impact – No fancy techniques needed. Just a solid pasta game.
Traeger Crab Stuffed Mushrooms
Crab And Crispy Shallot Pasta Shopping List
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Lump Crab Meat – Adds sweetness and richness. Look for cooked lump crab packed in water or fresh from your seafood counter.
- Linguine Pasta – The ideal shape to soak up sauce without overpowering the crab.
- Butter – Acts as the base for the sauce and crisps the shallots.
- Shallot – Thinly sliced and fried until golden.
- Garlic – Adds depth to the butter sauce and pairs perfectly with seafood.
- Lemon Juice – Brightens the dish and balances the richness of the butter.
- Fresh Parsley – Finishes the pasta with a clean, herby note.
- Crushed Red Pepper Flakes – Adds a hint of heat to balance the richness.
Crispy Shallot and Crab Pasta Shopping List
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Boil Pasta – In salted water, bring to a rolling boil and cook linguine until al dente.
- Make Crispy Shallots – Sauté the shallots in butter until they are golden brown.
- Build the Sauce – Add garlic and crab to the pan, let the flavors meld.
- Combine with Pasta – Toss linguine into the skillet with reserved pasta water.
- Finish and Serve – Add parsley, red pepper flakes, and lemon juice. Stir and simmer until the sauce coats the pasta.
Shallot and Crab Pasta FAQ
Store in an airtight container in the fridge for up to two days. Reheat gently with a splash of water or butter to loosen the sauce.
Yes, but crab can get rubbery if overheated. Use a skillet over low heat and stir frequently until the mixture is warmed through.
You can prep the shallots and garlic earlier in the day and refrigerate them. Cook the pasta and combine just before serving for the best texture.
Use fettuccine or spaghetti if you don’t have linguine. Scallions or sweet onions can sub for shallots, though you’ll lose some of that subtle sweetness. Imitation crab works in a pinch, but fresh or canned lump crab tastes best.
Serve This With…
Crab and Crispy Shallot Pasta
The flavor-packed pasta recipe comes together in under a half hour and tastes amazing!
Ingredients
- 1 pound lump crab meat, cooked
- 1 pound linguine pasta, reserve pasta water
- 1/2 cup butter
- 1 shallot, thinly sliced
- 4 cloves garlic, minced
- 3 tablespoons lemon juice, freshly squeezed
- 1 cup pasta water (you may need more)
- 1 tablespoon chopped parsley, fresh
- 1 teaspoon crushed red pepper flakes
Instructions
- Put a large pot of well-salted water on the stove to boil. When it comes to a rolling boil, add the linguine.
- While the water is coming to a boil, put the butter in a skillet on the stove over medium to medium-low heat. Add the shallots and let them cook until they are golden brown.
- Add the garlic to the butter and shallots and remove from the heat. The garlic will cook in the holdover heat. Add the cooked crab to the butter as well so it can heat up. Remove it before tossing with the pasta.
- When the pasta is al dente, use some tongs and put it into the skillet with the shallots, garlic, and butter.
- Turn the heat up to medium and add 1/2 cup of pasta water to the pan along with the parsley, lemon juice, and red pepper flakes.
- Stir frequently, tossing the pasta with the shallots, garlic, and pasta water.
- When most of the pasta water has absorbed, add another 1/2 cup of pasta water and continue to simmer. Continue adding small amounts of pasta water until the pasta has developed a silky sauce that's coating the pasta.
- Serve hot with lump crab on top.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 654Total Fat: 38gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 165mgSodium: 268mgCarbohydrates: 39gFiber: 3gSugar: 2gProtein: 39g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!