Description
This King Crab Pasta with Tomato and Ouzo Sauce is a delightful Mediterranean-inspired seafood dish featuring tender king crab meat tossed in a creamy tomato and ouzo-infused sauce, served over perfectly cooked spaghetti or linguine. The vibrant flavors of fresh cherry tomatoes, garlic, shallots, and a touch of anise from the ouzo create a rich, indulgent pasta experience that’s quick to prepare and sure to impress.
Ingredients
Scale
Pasta
- 12 ounces spaghetti or linguine
Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup ouzo (or dry white wine)
- 1 cup cherry tomatoes, halved (or 1/2 cup crushed tomatoes)
- 1 tablespoon tomato paste
- 1/2 cup heavy cream
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
Seafood & Garnishes
- 8 ounces cooked king crab meat (shells removed)
- 2 tablespoons chopped fresh parsley
- Lemon wedges, for serving
- Grated Parmesan, for serving (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
- Prepare the Sauce Base: In a large skillet, heat olive oil over medium heat. Add minced garlic, finely chopped shallot, and red pepper flakes if using. Sauté for 1 to 2 minutes until fragrant and translucent.
- Deglaze with Ouzo: Carefully pour in the ouzo (or dry white wine). Allow it to simmer for 1 to 2 minutes to reduce slightly and infuse the sauce with its subtle anise flavor.
- Simmer the Tomatoes: Add the halved cherry tomatoes (or crushed tomatoes), tomato paste, salt, and black pepper. Cook for 5 to 7 minutes, stirring occasionally, until the tomatoes break down into a saucy consistency.
- Add Cream and Thicken: Stir in the heavy cream and continue to simmer for another 2 minutes until the sauce is smooth and slightly thickened.
- Incorporate Crab Meat: Gently fold the cooked king crab meat into the sauce, stirring just enough to heat it through without breaking up the delicate crab, about 1 to 2 minutes.
- Combine Pasta and Sauce: Add the drained pasta directly to the skillet. Toss to coat the noodles evenly with the sauce, adding a splash of the reserved pasta water if needed to loosen the sauce and help it cling to the pasta.
- Serve: Plate the pasta immediately, garnishing with chopped fresh parsley, a squeeze of lemon juice, and grated Parmesan if desired.
Notes
- Ensure the king crab meat is fully cooked before adding to the sauce; pre-cooked crab legs or packaged crab meat work well.
- Ouzo adds a distinctive light anise flavor to the sauce, but dry white wine is a great substitution if preferred.
- Adjust seasoning with salt and pepper to taste, especially if using pre-seasoned crab meat.
- This dish pairs beautifully with a crisp green salad and crusty bread for a complete Mediterranean meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
