Creamy Crab Pasta with Chilli and Basil
Creamy Crab Pasta - a fresh combination of tomato, basil, chilli, garlic & lemon added to sweet crab meat, all together in a creamy sauce served with angel hair pasta.
- 420 g blue swimmer crab meat drained & picked for shell
- 250 g dry angel hair pasta
- 1 tbsp. olive oil
- 250 g cherry tomatoes cut into quarters or eighths if large
- 2 large garlic cloves crushed/minced
- 1 long red chilli very finely chopped (see notes)
- ⅓ cup dry white wine
- 300 ml pure cream
- 1 cup firmly packed fresh basil leaves
- juice of 1 lemon
- salt & pepper to taste
- grated fresh parmesan to serve
Heat oil in a large frying pan over medium heat.
Add tomatoes and cook, stirring for 1-2 mins or until tomatoes have started to break down.
Add garlic and chilli and cook, stirring for 1 min.
Add white wine to pan to deglaze (it might sizzle a bit) and bring to boil. Allow wine to simmer for 1-2 minutes or until it has reduced by about half.
Add cream, crab & basil to pan and leave on medium heat until cream starts to bubble and thicken just slightly.
Meanwhile cook pasta according to packet directions and drain.
Add lemon juice and drained pasta to cream & crab mixture, stirring to combine.
Top with parmesan if desired & serve immediately.
I have used 1 long red chilli in this recipe - if you aren't a fan of chilli you could leave it out all together and the dish will still taste great. Keep in mind that the heat of the chilli is cut down a bit by the addition of the cream - so it really is only a mild chilli flavour if you only put in 1. Feel free to add more if you wish!
You only need to add the crab at the end to heat through as it is already cooked.
You could also use another type of pasta if you wish, but the cooking time may vary.
***UPDATE*** I have changed the amount of crab meat from 280g to 420g - to better reflect an adult size portion.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*