18 Creamy Crab Pasta Delights

Kick off your culinary adventure with our 18 Creamy Crab Pasta Delights, where every forkful is a dive into rich, velvety sauces and succulent crab meat. Perfect for those nights when only comfort food will do, these recipes promise to transform your dinner into a decadent feast. Ready to twirl your fork into something spectacular? Let’s get cooking!

Garlic Butter Crab Linguine

Dig into a bowl of Garlic Butter Crab Linguine, where every forkful is a creamy, garlicky delight. Perfect for those nights when you’re craving something indulgent yet easy to whip up.

Ingredients

• 8 oz linguine pasta
• 1/2 cup unsalted butter, rich and creamy
• 4 garlic cloves, minced to aromatic perfection
• 1/2 cup heavy cream, luxuriously thick
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1 lb crab meat, sweet and tender
• 1/4 cup fresh parsley, finely chopped for a burst of color
• 1/2 tsp red pepper flakes, for a subtle kick
• Salt, just enough to enhance the flavors

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Tip: Keep the heat medium to avoid burning the garlic.
3. Stir in the heavy cream and bring to a gentle simmer. Let it cook for 2 minutes, stirring constantly, until slightly thickened.
4. Add the grated Parmesan cheese, stirring until melted and smooth. Tip: For extra creaminess, add a splash of pasta water if needed.
5. Gently fold in the crab meat and red pepper flakes, heating through for about 2 minutes. Be careful not to break up the crab too much.
6. Drain the linguine and add it directly to the skillet, tossing to coat evenly in the sauce.
7. Season with salt to taste and sprinkle with fresh parsley before serving.

Mmm, the linguine is luxuriously coated in a velvety garlic butter sauce, with chunks of sweet crab adding a delightful contrast. Serve it with a crisp white wine and a side of crusty bread to soak up every last bit of that delicious sauce.

Creamy Crab Alfredo Pasta

Absolutely nothing beats the comfort of a creamy, indulgent pasta dish, especially when it’s as easy to whip up as this Creamy Crab Alfredo Pasta. You’re going to love how the sweet crab meat pairs with the rich, garlicky Alfredo sauce.

Ingredients

• 8 oz fettuccine pasta
• 1/2 cup unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 1/2 lb fresh lump crab meat, carefully picked over for shells
• 1/4 tsp freshly ground black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Tip: Don’t let the garlic brown or it will taste bitter.
3. Pour in the heavy cream and bring to a gentle simmer. Let it cook for 2 minutes, stirring occasionally.
4. Gradually whisk in the Parmesan cheese until the sauce is smooth and thickened, about 2-3 minutes. Tip: Remove the skillet from the heat while adding the cheese to prevent clumping.
5. Gently fold in the crab meat and black pepper, heating through for about 1-2 minutes. Be careful not to break up the crab meat too much.
6. Drain the pasta and add it directly to the skillet with the sauce. Toss to coat evenly.
7. Garnish with chopped fresh parsley before serving.

Lusciously creamy with a hint of garlic and the sweet, delicate flavor of crab, this pasta is a showstopper. Serve it with a crisp white wine and a side of garlic bread for dipping into that extra sauce.

Spicy Crab Tomato Pasta

Just when you thought pasta couldn’t get any better, here comes Spicy Crab Tomato Pasta to prove you wrong. It’s the perfect blend of spicy, savory, and slightly sweet, making it a dish you’ll want to make on repeat.

Ingredients

• 8 oz dried spaghetti
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1 cup cherry tomatoes, halved
• 8 oz fresh crab meat, picked over for shells
• 1/4 cup fresh basil, thinly sliced
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
3. Add the cherry tomatoes to the skillet and cook until they start to soften, about 3-4 minutes. Tip: Don’t overcook the garlic to avoid bitterness.
4. Gently fold in the crab meat and cook just until heated through, about 2 minutes. Tip: Be careful not to break up the crab meat too much.
5. Drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta to the skillet with the crab and tomatoes, tossing to combine. If needed, add a splash of the reserved pasta water to loosen the sauce.
6. Stir in the fresh basil and season with salt to taste. Tip: Fresh basil adds a bright, herby note that balances the spice.

Finished with a flourish, this pasta boasts a delightful mix of textures—tender crab, juicy tomatoes, and perfectly al dente spaghetti. Serve it with a crisp white wine for an unbeatable weeknight dinner that feels anything but ordinary.

Crab and Mushroom Fettuccine

So, you’re craving something creamy, comforting, and a little luxurious for dinner tonight? This crab and mushroom fettuccine is your answer. It’s rich, flavorful, and surprisingly easy to whip up.

Ingredients

• 8 oz fettuccine pasta
• 2 tbsp rich extra virgin olive oil
• 1 cup sliced cremini mushrooms
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 lb lump crab meat, picked over for shells
• 1/4 tsp finely ground black pepper
• 1 tbsp fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the mushrooms and sauté until golden, about 5 minutes.
3. Add the minced garlic to the skillet and cook for 1 minute, until fragrant. Tip: Be careful not to burn the garlic.
4. Stir in the heavy cream and Parmesan cheese, simmering until the sauce thickens slightly, about 3 minutes.
5. Gently fold in the crab meat and black pepper, heating through for 2 minutes. Tip: Avoid overmixing to keep the crab meat intact.
6. Drain the pasta and add it to the skillet, tossing to coat evenly with the sauce.
7. Garnish with fresh parsley before serving.

Al dente pasta coated in a creamy, garlicky sauce with tender crab and earthy mushrooms makes every bite a delight. Serve with a crisp white wine and a side of crusty bread to soak up every last drop of sauce.

Lemon Garlic Crab Spaghetti

Craving something that screams summer but still feels indulgent? This lemon garlic crab spaghetti is your answer. It’s light, flavorful, and comes together in no time—perfect for those nights when you want something special without the fuss.

Ingredients

• 8 oz spaghetti (high-quality, bronze-cut for the best texture)
• 1/4 cup rich extra virgin olive oil
• 4 cloves garlic (freshly minced for maximum flavor)
• 1/2 tsp red pepper flakes (for a subtle kick)
• 1 lb fresh crab meat (lump, picked over for shells)
• Zest and juice of 1 large lemon (bright and citrusy)
• 1/4 cup fresh parsley (finely chopped for a pop of color)
• Salt (to season, but be mindful with the crab)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing until fragrant, about 1 minute—be careful not to burn the garlic.
3. Gently fold in the crab meat and lemon zest, warming through for about 2 minutes. The crab is already cooked, so you’re just heating it and infusing it with flavor.
4. Drain the pasta and add it directly to the skillet with the crab mixture. Toss everything together, adding a splash of the reserved pasta water if needed to loosen the sauce.
5. Finish with a squeeze of fresh lemon juice and a sprinkle of chopped parsley. Give it one final toss and serve immediately.

With its tender strands of pasta coated in a garlicky, lemony sauce and chunks of sweet crab meat, this dish is a celebration of textures and flavors. Try serving it with a crisp white wine and a side of crusty bread to soak up every last drop.

Crab Carbonara with Fresh Herbs

Ready to dive into a dish that’s as luxurious as it is comforting? This Crab Carbonara with Fresh Herbs is your ticket to a decadent meal that feels special but is surprisingly simple to whip up.

Ingredients

• 8 oz fresh lump crab meat, picked over for shells
• 4 large farm-fresh eggs, yolks only
• 1 cup freshly grated Parmesan cheese, plus extra for serving
• 1/2 lb spaghetti, the good kind that clings to sauce
• 4 slices thick-cut bacon, chopped into small pieces
• 2 cloves garlic, minced
• 1/4 cup rich extra virgin olive oil
• 1/4 cup chopped fresh parsley, plus more for garnish
• 1 tbsp chopped fresh chives
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 9 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the bacon and cook until crispy, about 5 minutes. Tip: Reserve a bit of bacon fat for extra flavor.
3. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Remove from heat.
4. In a medium bowl, whisk together the egg yolks, Parmesan cheese, black pepper, and sea salt until smooth.
5. Drain the pasta, reserving 1/2 cup of the pasta water. Immediately add the hot pasta to the skillet with the bacon and garlic.
6. Quickly stir in the egg mixture, tossing constantly to coat the pasta. The heat from the pasta will cook the eggs. Tip: If the sauce seems too thick, add a splash of reserved pasta water to loosen it.
7. Gently fold in the crab meat, parsley, and chives, being careful not to break up the crab too much.
8. Serve immediately, garnished with extra Parmesan and parsley. Tip: A squeeze of lemon juice can brighten up the flavors beautifully.

Now, this Crab Carbonara is all about the contrast—creamy sauce clinging to each strand of pasta, with pops of sweet crab and crispy bacon in every bite. Try serving it with a crisp white wine and a simple green salad for a meal that feels downright fancy.

Cajun Crab Pasta with Andouille Sausage

Bold flavors and a little bit of spice make this Cajun Crab Pasta with Andouille Sausage a dish you’ll want to make on repeat. It’s creamy, packed with seafood, and has that signature Cajun kick.

Ingredients

• 8 oz dried linguine pasta
• 1 tbsp rich extra virgin olive oil
• 1/2 lb smoked Andouille sausage, sliced into 1/4-inch rounds
• 1 medium yellow onion, finely diced
• 1 large green bell pepper, finely diced
• 2 celery stalks, finely diced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/4 tsp crushed red pepper flakes
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 lb lump crabmeat, picked over for shells
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the Andouille sausage and cook until browned, about 5 minutes. Remove with a slotted spoon and set aside.
3. In the same skillet, add the onion, bell pepper, and celery. Cook until softened, about 5 minutes. Tip: This trio is known as the ‘holy trinity’ in Cajun cooking, so take your time to let them sweat and release their flavors.
4. Stir in the garlic, smoked paprika, cayenne, thyme, oregano, and red pepper flakes. Cook for 1 minute until fragrant.
5. Pour in the heavy cream and chicken broth, scraping up any browned bits from the bottom of the skillet. Simmer for 5 minutes to slightly thicken the sauce.
6. Gently fold in the crabmeat and cooked sausage. Heat through for 2-3 minutes. Tip: Be careful not to stir too vigorously to keep the crabmeat intact.
7. Add the cooked linguine to the skillet, tossing to coat evenly in the sauce. Season with salt and black pepper to taste.
8. Sprinkle with fresh parsley before serving. Tip: For an extra touch of freshness, a squeeze of lemon juice can brighten up the dish.

Get ready to dive into a bowl of this decadent pasta where the creamy sauce clings to every strand, and the crab and sausage offer a perfect contrast in textures. Serve it with a crusty baguette to soak up every last bit of that spicy, savory sauce.

Crab and Corn Pasta in White Wine Sauce

Delight in the creamy, comforting embrace of this Crab and Corn Pasta in White Wine Sauce, a dish that’s as easy to love as it is to make. Perfect for those nights when you crave something a little fancy but totally approachable.

Ingredients

• 8 oz of al dente pasta, like linguine or fettuccine
• 1 cup of sweet, fresh corn kernels
• 1/2 lb of lump crab meat, picked over for shells
• 2 tbsp of rich extra virgin olive oil
• 3 cloves of garlic, minced to aromatic perfection
• 1/2 cup of dry white wine, something you’d enjoy drinking
• 1/2 cup of heavy cream, for luxurious silkiness
• 1/4 cup of freshly grated Parmesan cheese
• 1 tbsp of fresh lemon juice, for a bright finish
• Salt and finely ground black pepper, to season
• 2 tbsp of chopped fresh parsley, for garnish

Instructions

1. Bring a large pot of salted water to a rolling boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
3. Pour in the white wine and let it simmer until reduced by half, about 3 minutes. This concentrates the flavor.
4. Stir in the corn and crab meat, gently warming them through for about 2 minutes. Tip: Handle the crab gently to keep it in nice, big chunks.
5. Lower the heat and add the heavy cream, stirring to combine. Let the sauce thicken slightly, about 2 minutes.
6. Add the cooked pasta to the skillet, tossing to coat in the sauce. If needed, use the reserved pasta water to loosen the sauce.
7. Remove from heat and stir in the Parmesan cheese and lemon juice. Season with salt and pepper to taste.
8. Garnish with fresh parsley before serving. Tip: A sprinkle of red pepper flakes can add a nice heat if you like.

Kick back and enjoy the harmonious blend of sweet corn and succulent crab, all wrapped up in a velvety white wine sauce. Serve it with a crisp salad or crusty bread to soak up every last drop of that delicious sauce.

Thai-Inspired Coconut Crab Noodles

Ready to dive into a bowl of something seriously comforting yet exotic? These Thai-Inspired Coconut Crab Noodles blend creamy, spicy, and sweet flavors in a dish that’s as fun to make as it is to eat.

Ingredients

• 8 oz wide rice noodles, silky and tender
• 1 tbsp coconut oil, fragrant and unrefined
• 2 cloves garlic, minced to release their pungent aroma
• 1 tbsp fresh ginger, grated for a zesty kick
• 1 can (13.5 oz) coconut milk, rich and creamy
• 1 tbsp red curry paste, spicy and vibrant
• 1 tbsp fish sauce, for that umami depth
• 1 tbsp brown sugar, to balance the heat
• 1 cup crab meat, sweet and flaky
• 1/4 cup fresh cilantro, chopped for a fresh finish
• 1 lime, juiced for a bright acidity

Instructions

1. Soak the rice noodles in hot water for 10 minutes until they’re pliable but still firm. Drain and set aside.
2. Heat the coconut oil in a large pan over medium heat. Add the garlic and ginger, sautéing for 1 minute until fragrant.
3. Stir in the coconut milk, red curry paste, fish sauce, and brown sugar. Bring to a gentle simmer for 5 minutes, letting the flavors meld.
4. Add the crab meat to the sauce, stirring gently to warm through without breaking it up too much, about 2 minutes.
5. Toss in the drained noodles, coating them evenly with the sauce. Cook for another 2 minutes until the noodles are perfectly al dente.
6. Remove from heat and stir in the cilantro and lime juice for a fresh, zesty lift.

Now, the noodles should be luxuriously coated in that creamy, spicy sauce with chunks of sweet crab throughout. Serve it up in big bowls with extra lime wedges on the side for squeezing over—trust us, you’ll want that extra zing.

Truffle Crab Mac and Cheese

You’re in for a treat with this decadent twist on a classic comfort food. Imagine creamy, cheesy pasta with the luxurious touch of truffle and the sweet, delicate flavor of crab—it’s a dish that feels fancy but is totally doable at home.

Ingredients

• 8 oz elbow macaroni
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 4 cups whole milk, warmed
• 2 cups sharp cheddar cheese, freshly grated
• 1 cup Gruyère cheese, freshly grated
• 1/2 cup Parmesan cheese, freshly grated
• 1/2 lb lump crab meat, picked over for shells
• 2 tbsp truffle oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper
• 1/2 cup panko breadcrumbs
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
3. In a large saucepan, melt the unsalted butter over medium heat. Tip: Keep the heat medium to avoid browning the butter.
4. Whisk in the all-purpose flour and cook for 1 minute to remove the raw flour taste.
5. Gradually add the warmed whole milk, whisking constantly to prevent lumps. Cook until the mixture thickens, about 5 minutes.
6. Remove from heat and stir in the sharp cheddar, Gruyère, and Parmesan cheeses until melted and smooth. Tip: Adding the cheese off the heat prevents it from becoming grainy.
7. Gently fold in the lump crab meat, truffle oil, sea salt, black pepper, and cayenne pepper.
8. Combine the cheese sauce with the cooked macaroni and pour into the prepared baking dish.
9. Sprinkle the panko breadcrumbs evenly over the top. Tip: For extra crunch, toast the breadcrumbs in a dry pan before sprinkling.
10. Bake for 25 minutes, or until the top is golden and the sauce is bubbly.
11. Let it sit for 5 minutes before serving, then garnish with fresh parsley.

Lusciously creamy with a hint of spice and the earthy aroma of truffle, this mac and cheese is a showstopper. Serve it straight from the oven with a crisp green salad to cut through the richness.

Crab and Avocado Pasta Salad

Feeling like mixing up your pasta salad game? This crab and avocado pasta salad is your ticket to a refreshing, creamy dish that’s perfect for those warm summer days or when you’re craving something light yet satisfying.

Ingredients

• 8 oz fusilli pasta, cooked al dente
• 1 cup lump crab meat, fresh and flaky
• 1 large avocado, ripe and diced
• 1/2 cup cherry tomatoes, halved and juicy
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 1/4 cup mayonnaise, creamy
• 2 tbsp lime juice, freshly squeezed
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. In a large mixing bowl, combine the cooked fusilli pasta, lump crab meat, diced avocado, halved cherry tomatoes, and finely chopped red onion.
2. In a small bowl, whisk together the creamy mayonnaise, freshly squeezed lime juice, garlic powder, salt, and freshly ground black pepper until smooth.
3. Pour the dressing over the pasta mixture and gently toss until everything is evenly coated. Tip: Use a rubber spatula to fold the ingredients together to keep the avocado from mashing.
4. Add the chopped fresh cilantro and give the salad one final gentle mix. Tip: For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.
5. Before serving, give the salad a quick toss to redistribute the dressing. Tip: If the salad seems a bit dry after chilling, a drizzle of olive oil can bring back the creaminess.

Just imagine the creamy avocado pairing with the sweet crab meat, all wrapped up in a tangy lime dressing. Serve this salad on a bed of greens for an extra crunch or alongside grilled seafood for a summer feast.

Pesto Crab Pasta with Sun-Dried Tomatoes

Even if you’re not a pasta pro, this pesto crab pasta with sun-dried tomatoes is a game-changer. It’s creamy, packed with flavor, and comes together in no time.

Ingredients

• 8 oz lump crab meat, freshly picked
• 12 oz fettuccine pasta, al dente
• 1/2 cup sun-dried tomatoes in oil, thinly sliced
• 1/3 cup rich extra virgin olive oil
• 1/4 cup fresh basil pesto, homemade or store-bought
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus more for serving
• Salt and finely ground black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Stir in the sun-dried tomatoes and cook for another 2 minutes to soften them slightly.
4. Gently fold in the lump crab meat, being careful not to break it up too much. Cook for 2 minutes just to warm through.
5. Reduce the heat to low and pour in the heavy cream and pesto, stirring to combine. Let the sauce simmer for 2 minutes to thicken slightly.
6. Add the drained pasta to the skillet, tossing to coat in the sauce. If the sauce is too thick, add the reserved pasta water a little at a time until desired consistency is reached.
7. Remove from heat and stir in the Parmesan cheese. Season with salt and black pepper to taste.
8. Serve immediately, garnished with extra Parmesan cheese and a sprinkle of fresh basil if desired.

Freshly made, this pasta is a harmony of creamy pesto and sweet crab, with a hint of spice and the chewy texture of sun-dried tomatoes. Try serving it with a crisp white wine and a side of garlic bread for the ultimate meal.

Crab and Spinach Stuffed Shells

Got a craving for something creamy, cheesy, and packed with flavor? You’re in for a treat with these crab and spinach stuffed shells. They’re the perfect blend of seafood and comfort food, ideal for impressing guests or treating yourself.

Ingredients

• 12 jumbo pasta shells, cooked al dente
• 1 cup lump crab meat, carefully picked for shells
• 2 cups fresh spinach, roughly chopped
• 1 cup ricotta cheese, creamy and smooth
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1 egg, farm-fresh and lightly beaten
• 2 cloves garlic, minced
• 1 tbsp extra virgin olive oil, rich and fruity
• 1/2 tsp salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 1 cup marinara sauce, homemade or your favorite store-bought
• 1/2 cup mozzarella cheese, shredded

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. In a large bowl, mix together the crab meat, spinach, ricotta, Parmesan, egg, garlic, salt, and pepper until well combined.
3. Carefully stuff each pasta shell with the crab and spinach mixture, placing them seam side up in the prepared baking dish.
4. Pour the marinara sauce evenly over the stuffed shells, then sprinkle with mozzarella cheese.
5. Bake for 25 minutes, or until the cheese is bubbly and golden brown.
6. Let the shells cool for 5 minutes before serving to allow the filling to set.

Tip: For an extra crispy top, broil the shells for the last 2 minutes of baking. Tip: If you’re short on time, use pre-cooked shells. Just make sure to rinse them under warm water to separate. Tip: Serve with a side of garlic bread to soak up any extra sauce.

These crab and spinach stuffed shells are a delightful mix of tender pasta, creamy filling, and a slightly crispy cheese topping. Try garnishing with fresh basil or a squeeze of lemon for a bright finish.

Spicy Sriracha Crab Linguine

Wow, have you ever craved something that’s both luxuriously creamy and packs a punch? This Spicy Sriracha Crab Linguine is your answer, combining tender crab meat with a fiery, smooth sauce that clings perfectly to al dente pasta.

Ingredients

• 8 oz linguine pasta
• 1 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1/4 cup unsalted butter
• 1/2 cup heavy cream
• 2 tbsp Sriracha sauce
• 1 tsp finely ground black pepper
• 1/2 lb fresh lump crab meat
• 1/4 cup freshly grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil. Add 8 oz linguine pasta and cook until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat 1 tbsp rich extra virgin olive oil over medium heat. Add 3 cloves minced garlic and sauté until fragrant, about 30 seconds.
3. Add 1/4 cup unsalted butter to the skillet, stirring until melted. Pour in 1/2 cup heavy cream and 2 tbsp Sriracha sauce, whisking to combine. Let the sauce simmer for 2 minutes to thicken slightly.
4. Gently fold in 1/2 lb fresh lump crab meat and 1 tsp finely ground black pepper, being careful not to break up the crab too much. Cook for another 2 minutes until the crab is heated through.
5. Add the cooked linguine to the skillet, tossing to coat evenly in the sauce. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
6. Remove from heat and sprinkle with 1/4 cup freshly grated Parmesan cheese and 2 tbsp chopped fresh parsley. Toss once more to combine.

Delight in the way the creamy, spicy sauce clings to each strand of pasta, with chunks of sweet crab meat in every bite. Serve with a crisp white wine or a simple green salad to balance the heat.

Crab and Artichoke Pasta Bake

Hey, you’re going to love this Crab and Artichoke Pasta Bake. It’s creamy, cheesy, and packed with flavors that’ll make your taste buds dance.

Ingredients

• 8 oz of lump crab meat, fresh and flaky
• 1 can (14 oz) of artichoke hearts, drained and chopped
• 12 oz of penne pasta, al dente
• 2 cups of heavy cream, rich and velvety
• 1 cup of grated Parmesan cheese, sharp and nutty
• 1/2 cup of shredded mozzarella cheese, melty and stretchy
• 2 tbsp of unsalted butter, creamy and golden
• 2 cloves of garlic, minced and aromatic
• 1 tbsp of all-purpose flour, finely sifted
• 1/2 tsp of crushed red pepper flakes, for a subtle kick
• Salt and freshly ground black pepper, to season
• 1/4 cup of fresh parsley, chopped and vibrant

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking.
2. In a large pot, boil salted water and cook the penne pasta until al dente, about 8-10 minutes. Drain and set aside.
3. While the pasta cooks, melt butter in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
4. Whisk in the flour to create a roux, cooking for another minute to remove the raw flour taste.
5. Gradually pour in the heavy cream, stirring constantly to avoid lumps. Bring to a simmer and let it thicken slightly, about 3-4 minutes.
6. Stir in the Parmesan cheese until melted and smooth. Season with salt, black pepper, and red pepper flakes.
7. Gently fold in the crab meat and chopped artichoke hearts, being careful not to break up the crab too much.
8. Combine the sauce with the cooked pasta, mixing well to ensure every piece is coated.
9. Transfer the mixture to a greased baking dish. Sprinkle the top with mozzarella cheese.
10. Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
11. Let it rest for 5 minutes before serving. Garnish with fresh parsley.

Serve this dish straight from the oven for the best experience. The pasta is creamy, with chunks of crab and artichoke in every bite. Try pairing it with a crisp white wine to elevate the meal.

Creamy Crab Ravioli with Sage Butter

Craving something indulgent yet easy to whip up? This creamy crab ravioli with sage butter is your ticket to a luxurious dinner that feels like a hug in a bowl.

Ingredients

• 1 cup fresh lump crabmeat, carefully picked for shells
• 1/2 cup ricotta cheese, creamy and smooth
• 1/4 cup grated Parmesan cheese, sharp and nutty
• 1 tbsp fresh lemon juice, bright and zesty
• 1 tsp lemon zest, fragrant and tangy
• 1/4 tsp finely ground black pepper, freshly cracked
• 24 wonton wrappers, thin and pliable
• 1/2 cup unsalted butter, rich and golden
• 8 fresh sage leaves, aromatic and slightly peppery
• 1/4 tsp salt, fine and evenly dispersing

Instructions

1. In a medium bowl, gently mix the crabmeat, ricotta, Parmesan, lemon juice, lemon zest, and black pepper until just combined. Be careful not to break up the crabmeat too much.
2. Lay out 12 wonton wrappers on a clean surface. Spoon 1 tbsp of the crab mixture onto the center of each wrapper.
3. Brush the edges of the wrappers with water, then top with another wrapper, pressing firmly to seal and remove any air pockets.
4. Bring a large pot of salted water to a rolling boil. Cook the ravioli in batches for 2-3 minutes, or until they float to the top and the wrappers are tender.
5. While the ravioli cook, melt the butter in a large skillet over medium heat. Add the sage leaves and cook for 1-2 minutes, until the butter is golden and the sage is crisp.
6. Drain the ravioli and add them to the skillet, tossing gently to coat in the sage butter. Sprinkle with salt to finish.

Golden and glistening, these ravioli are a perfect balance of creamy, briny, and buttery. Serve them straight from the skillet for a cozy, shareable meal that’ll have everyone reaching for seconds.

Crab and Lemon Zest Angel Hair Pasta

Let’s dive into a dish that’s as refreshing as a summer breeze yet rich enough to satisfy your seafood cravings. This crab and lemon zest angel hair pasta is a light, flavorful meal that comes together in no time.

Ingredients

• 8 oz angel hair pasta
• 1/2 cup rich extra virgin olive oil
• 3 cloves garlic, minced
• 1/4 tsp crushed red pepper flakes
• 1 lb fresh crab meat, picked over for shells
• Zest of 2 large lemons
• 1/4 cup freshly squeezed lemon juice
• 1/2 cup finely chopped fresh parsley
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the angel hair pasta and cook according to package instructions until al dente, about 4 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing until fragrant, about 1 minute. Tip: Keep the heat medium to avoid burning the garlic.
3. Add the crab meat to the skillet, gently stirring to warm through, about 2 minutes. Tip: Be careful not to break up the crab meat too much.
4. Drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta to the skillet with the crab.
5. Stir in the lemon zest, lemon juice, and parsley, tossing to combine. If the pasta seems dry, add a splash of the reserved pasta water.
6. Season with salt to taste and serve immediately.

Now, this dish offers a delightful contrast of textures, from the tender crab to the slightly chewy pasta, all brightened up by the zesty lemon. Try serving it with a crisp white wine for an extra touch of elegance.

Crab and Bacon Penne in Cream Sauce

Believe it or not, this Crab and Bacon Penne in Cream Sauce is the kind of dish that turns an ordinary dinner into a special occasion. You’ll love how the creamy sauce clings to every noodle, with bites of sweet crab and crispy bacon making each forkful irresistible.

Ingredients

• 8 oz penne pasta
• 4 slices thick-cut bacon, chopped into small pieces
• 1/2 lb fresh crab meat, carefully picked over for shells
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tbsp fresh parsley, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne and cook according to package instructions until al dente, about 11 minutes. Drain and set aside.
2. While the pasta cooks, heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
4. Pour in the heavy cream, stirring constantly. Bring to a gentle simmer and let it thicken slightly, about 2 minutes.
5. Stir in the Parmesan cheese until melted and smooth. Season with sea salt and freshly ground black pepper.
6. Gently fold in the cooked penne, crispy bacon, and crab meat. Toss everything together until well coated in the sauce.
7. Remove from heat and sprinkle with fresh parsley before serving.

This dish is all about the contrast of textures—creamy, crispy, and tender. Try serving it with a side of garlic bread to soak up every last drop of that delicious sauce.

Summary

Perfect for any occasion, these 18 Creamy Crab Pasta Delights offer a treasure trove of flavors to explore. Whether you’re craving something rich and indulgent or light and refreshing, there’s a recipe here to satisfy. We’d love to hear which dish becomes your favorite—don’t forget to leave a comment and share your culinary adventures with us on Pinterest. Happy cooking!