A light, simple crab and garlic cream sauce has a bold presentation thanks to dark squid ink pasta.
While the black colored pasta looks a little dark and creepy, it tastes anything but. This dish is on the lighter side, but still filling.
This recipe couldn’t be more simple, yet it has so much flavor. The lump crab and squid ink pasta are coated in the lightest garlic cream sauce that complement each other so well. It’s a dish you can have on the table in less than 30 minutes, but the presentation looks like you spent a lot longer. You can double the cream sauce if you like something thicker, but I really like the squid ink pasta and fresh crab to shine on their own. 
Crab and Garlic Cream Squid Ink Pasta
- Total Time: 15 minutes
- Yield: Serves 2
- Diet: Pescatarian, Omnivore
Description
Dark squid ink pasta tossed in a luscious garlic cream sauce with sweet crab meat. A sophisticated yet simple weeknight meal.
Ingredients
- 2 Tbsp butter
- 1-2 cloves garlic
- 2 Tbsp heavy cream
- Salt and pepper
- 1/4 lb squid ink pasta (cooked and drained)
- 1 oz (113 g) lump crab (picked over to remove any shells)
- Oregano or basil leaves (for garnish, optional)
Instructions
- Melt the butter in a large skillet over medium heat.
- Add the garlic and sauté until fragrant.
- Add the heavy cream and heat for 4-5 minutes; season with salt and pepper.
- Add the cooked pasta and toss to combine.
- Add the lump crab meat, gently coating it in the sauce.
- Divide the pasta between two plates.
- Garnish with oregano or basil leaves.
- Serve immediately.
Notes
- For a richer flavor, use unsalted butter and adjust seasoning to taste.
- If lump crab is unavailable, substitute with imitation crab or cooked shrimp.
- Leftovers can be stored in the refrigerator for up to 2 days; gently reheat before serving.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2
- Sodium: 400
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 45
- Fiber: 3
- Protein: 20
- Cholesterol: 150
Find it online: https://honestcooking.com/crab-garlic-cream-squid-ink-pasta/
Frequently Asked Questions
What type of crab works best for this recipe?
Lump crab is recommended for its texture and flavor, but you can also use fresh or canned crab meat if lump is not available.
Can I use regular pasta instead of squid ink pasta?
Yes, you can substitute regular pasta, but keep in mind that it will change the visual presentation and flavor profile of the dish.
How can I ensure the garlic cream sauce is not too thick?
If you prefer a lighter sauce, stick to the original cream quantity; if you want it thicker, you can double the cream but be cautious not to overpower the crab and pasta.
for how many portions can one expect this recipe to make?
It is unclear.
Please advise.
Thank you.
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This was amazing. Just made it tonight!!