Description
Dark squid ink pasta tossed in a luscious garlic cream sauce with sweet crab meat. A sophisticated yet simple weeknight meal.
Ingredients
Units
Scale
- 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