Pasta With Crab Meat and Cherry Tomatoes

Overhead shot of linguine with crab and cherry tomatoes in a stainless steel skillet, surrounded by crusty bread, fresh tomatoes on the vine, and shallots.

RATE THIS RECIPE

Ratings

Print Pin

Pasta With Crab Meat and Cherry Tomatoes

This easy crab pasta recipe combines sweet lump crabmeat, cognac, butter, and juicy tomatoes in a silky, flavorful sauce. Ready in 30 minutes, this elevated seafood pasta is simple enough for a weeknight, but special enough to serve for company.

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: 4

Calories: 684kcal

Author: Nicole Gaffney

Ingredients

12 ounces linguine
kosher salt and freshly cracked black pepper to taste
2 tablespoons extra virgin olive oil
2 shallots large, finely minced
4 garlic cloves thinly sliced
¼ teaspoon red pepper flakes
¼ cup cognac or brandy
½ cup dry white wine
1 ½ cups cherry tomatoes halved
1 pound jumbo lump crabmeat divided
5 tablespoons butter unsalted
1 teaspoon lemon zest
2 tablespoons lemon juice
2 tablespoons flat leaf parsley chopped, plus more for garnish

Instructions

Bring a large pot of generously salted water to a boil.
Cook the linguine according to the package directions until al dente. Reserve 1½ cups of pasta water, then drain. While the pasta cooks, prepare the sauce.
12 ounces linguine
Heat the olive oil in a large skillet over medium heat. Add the shallots and cook, stirring frequently, until softened, about 5 minutes.
2 tablespoons extra virgin olive oil, 2 shallots
Add the garlic and red pepper flakes and continue cooking, stirring often, until the garlic is very soft and lightly golden, about 3 minutes.
4 garlic cloves, ¼ teaspoon red pepper flakes
Add the cognac and cook until reduced by about half, about 2 minutes. Add the white wine and continue cooking until reduced by about half, about 3 minutes.
¼ cup cognac , ½ cup dry white wine
Add the cherry tomatoes and half of the crabmeat, then gently toss to combine.
1 ½ cups cherry tomatoes, 1 pound jumbo lump crabmeat
Add the drained linguine to the skillet along with the butter and ½ cup of the reserved pasta water. Toss vigorously until the butter melts and forms a silky sauce that coats the pasta, about 1-2 minutes. Add more pasta water as needed to loosen the sauce.
5 tablespoons butter
Remove the skillet from the heat and add the lemon zest, lemon juice and parsley, then toss to combine. Season with salt and black pepper to taste.
1 teaspoon lemon zest, 2 tablespoons lemon juice, 2 tablespoons flat leaf parsley, kosher salt and freshly cracked black pepper
Gently fold in the remaining crabmeat just before serving, being careful to keep the large pieces intact, or reserve for topping instead. Serve immediately.

Notes

For an extra silky sauce, use less water and allow it to reduce further for a couple of minutes after you drain the pasta. This concentrates the starch in the pasta water and will help you create an extra creamy pasta sauce that coats every strand.
Cook the garlic low and slow so it becomes soft and sweet without browning too deeply.
The tomatoes should only soften slightly. Avoid cooking them down until they disintegrate into a sauce.
I like adding half of the crab meat first so it breaks down a bit and you get a little in every bite. If you prefer only large lumps, add it all at the end.
Reserve more pasta water than you think you'll need just in case.

Nutrition